Golden, gooey and unapologetically indulgent, these Peanut & Caramel Brittle Scrolls by food stylist and recipe developer Amelia Ferrier (she of 134k Instagram followers and a feed full of edible magic) are a scroll above the rest. Combining the comforting warmth of spiced brioche with the crunch of Whittaker’s new Peanut & Caramel Brittle and a silky swirl of dulce de leche-laced peanut butter icing, this recipe is your next weekend baking project and social media showstopper. Think classic cinnamon scrolls – but reimagined with Ferrier’s signature flair for nostalgic, sweet-meets-salty decadence.
The soft, buttery dough is layered with a rich filling of brown sugar, cinnamon, and lashings of dulce de leche, then studded with chopped brittle chocolate for an irresistible crunch in every bite. But the real piece de resistance is a generous crown of peanut butter icing, whipped with cream cheese and topped with homemade peanut brittle for extra drama.
Whether you’re baking for brunch, a birthday, or simply to impress your group chat, these scrolls are made to be shared (or not – no judgement here). Just be warned: one bite in and you’ll never look at a regular cinnamon roll the same way again.
INGREDIENTS
Spiced Brioche Dough:
- ⅓ cup / 80ml lukewarm water
- 2 tsp instant active yeast
- 2 large eggs, room temperature
- 1 cup / 250ml full-fat cow’s milk, lukewarm
- 50g salted butter, melted
- 4 cups / 575g high-grade flour (plus extra for dusting)
- ⅓ cup / 75g caster sugar
- 1 tsp each fine table salt & mixed spice
- 1 beaten egg, for egg wash
Peanut Brittle Chocolate Filling:
- 100g salted butter, softened
- 145g / ⅔ cup soft brown sugar
- 2 Tbsp each ground cinnamon & dulce de leche
(Substitute: tinned caramel condensed milk) - ½ tsp fine table salt
- 250g Whittaker’s Peanut & Caramel Brittle, finely chopped
Peanut Butter Icing:
- 125g traditional cream cheese, softened
- 1 ½ cups / 180g icing sugar
- 2 Tbsp each smooth peanut butter & dulce de leche
(Substitute: tinned caramel condensed milk) - ¼ tsp fine table salt
- Peanut brittle, to decorate (optional, see below)
(optional) Peanut Brittle:
- ½ cup / 120g caster sugar
- ¾ cup / 100g dry-roasted peanuts
INSTRUCTIONS
Spiced Brioche Dough:
- Line a medium baking dish or tray with baking paper.
- In a medium bowl, whisk together water and yeast. Let sit for 5 minutes.
- Add eggs, milk, and melted butter. Whisk to combine.
- In a large bowl, whisk flour, sugar, mixed spice, and salt.
- Pour wet ingredients into dry and mix with a spatula until a sticky dough forms.
- Cover tightly with clingfilm and let rise in a warm place for 1½ hours or until tripled.
- Deflate dough by folding the edges into the centre 4 times. Cover and rise again for 1½ hours.
Filling:
- Beat together softened butter, brown sugar, cinnamon, dulce de leche, and salt until smooth.
- Turn risen dough onto floured surface. Roll into a 50x35cm rectangle.
- Spread filling evenly and sprinkle chopped peanut brittle chocolate over the top.
- Roll tightly from the long edge into a log. Slice into 12 even rolls.
- Place rolls in the prepared dish, spaced about 2cm apart.
- Cover with a damp towel and let rise for 45 minutes, or until puffy.
- Preheat oven to 180°C fan-bake.
- Brush with egg wash and bake on lower-middle rack for 25–30 mins until golden and springy.
- Cool for 20 minutes.
Icing:
- Whisk all icing ingredients in a bowl until smooth.
- Spread over warm buns with a palette knife.
- Sprinkle with peanut brittle if desired.
- Serve warm—best eaten the same day!
(optional) Peanut Brittle:
- Line a tray with baking paper.
- Add sugar to a non-stick pan in an even layer.
- Cook on medium-high heat undisturbed for ~2 minutes until caramelised.
- Stir gently and cook 30 seconds more until fully melted and dark golden.
- Quickly add peanuts and stir to coat.
- Pour onto tray and spread evenly. Sprinkle with flaky salt.
- Let set, then break into chunks. Store airtight.
