Quick Chocolate Scrolls with Vanilla Bean Syrup

20161009_112007  20161009_111805  20161009_10462320161009_111818

These scrolls are really quick and easy to make. They are basically a scone dough, rolled up with a Cocoa/almond meal filling, cut into slices and then baked. The Cocoa is great in the filling- Who needs Chocolate in the house?? Sprinkle some extra crushed hazelnuts over the filling if you’re keen. This is so easy to make if you’re having guests on short notice, they are well and truly ready in under an hour, and if making for the first time I’m sure you could get them prepped out of the oven in less than 40 minutes with a bit of organisation and efficiency.

The Vanilla Bean Syrup is optional, and really easy to make whilst the scrolls bake. And the left overs can make your Vanilla Lattes!!

You can do the dough by hand as in my previous Quick Cinnamon Scroll Recipe Here or you can use your food processor for added time saving. This time I used the food processor with the plastic dough blade and it worked just fine. Quicker and less messy. Also, it didn’t aggravate my elbow I hurt from carrying bricks and shoveling dirt a couple of weeks ago!! #Weekendwarrior

Ovens vary in temperature a lot, so take the baking time as a guide, but your experience with your own oven will tell you whether to increase the time or not. Another point is that if you cover in aluminium foil (as i did this time) I think it will add a few extra minutes to your baking time, but at least they won’t brown (not that there’s anything long with a bit of golden brown on your scrolls.) My oven tends to bake a little cooler, and most recipes I need to increase the time.

Quick Chocolate Scrolls with Vanilla Bean Syrup


  • 115 grams Unsalted Butter, COLD, cut into small cubes
  • 2 1/2 Cups Self Raising Flour
  • 1 Cup Buttermilk (or milk +1 Tablespoon white vinegar)
  • Chocolate Filling
  • 150 grams Unsalted Butter, melted
  • 1/2 Cup Brown Sugar
  • 3 Tablespoons Cocoa (I used Hersheys)
  • 6 Tablespoons Almond Meal
  • 1 Tablespoon Vanilla Bean Paste
  • Vanilla Syrup
  • 1/3 Cup Caster Sugar
  • 1/3 Cup Water
  • 1 Tablespoon Vanilla Bean Paste
  • 1 teaspoon Unsalted Butter


  1. Preheat the oven to 210 Degrees Celsius, Fan Forced.
  2. Grease and line the base and sides of a 9" round cake tin (22-23cm) with one continuous piece of baking paper (for easy removal).
  3. Chocolate Filling
  4. In a medium bowl, stir the melted Butter, Brown Sugar, Vanilla and Cocoa together until well combined, refrigerate so it chills enough to form a thick paste whilst you make the dough. You can use the freezer to hasten the process but don't forget about it and let it freeze solid!
  5. Dough
  6. In the bowl of a food processor, using the plastic dough cutting attachment, place the butter cubes and self raising flour. Process until butter has been cut into the flour to form a fine breadcrumb-like consistency.
  7. Then with the processor running, through the hole in the spout, slowly add the buttermilk until all combined. Stop the processor when just combined into a solid lump of dough.
  8. Tip out the dough onto a well-floured work-surface. Knead until dough has just lost it's stickiness, do not overwork the dough otherwise the scrolls will be tough.
  9. Roll dough out into an approx. 30x40 cm rectangle.
  10. Evenly spread the chilled chocolate filling all the way to the short edges using the back of a spoon, leaving a 1cm margin on the long edge.
  11. Roll up on the long axis. Cut into slices. (first cut into quarters, then cut each section into 3 slices so you have 12 in total.) Don't worry if they get a bit squashed as when they bake they expand and have a way of making themselves look pretty again.
  12. Place inside prepared baking tin cut side down and bake for 15-18 minutes. If you cover with aluminium foil to prevent browning you may need to bake for up to an extra 5 minutes. This really depends on your oven and how brown you want the scrolls.
  13. Scrolls are done when they look puffy and no longer feel soft to tough, they should have a slight spring to them.
  14. Leave to sit for 5-10 minutes before removing from tin. To remove from tin, grasp edges of baking paper and lift up out of the tin.
  15. Vanilla Syrup
  16. Whilst the scrolls are baking, place a small saucepan over medium/high heat. Add Caster Sugar and Water and stir until sugar dissolves and becomes transparent. Add the vanilla bean paste and bring to a fast simmer. Simmer until syrup begins to thicken, add Butter and stir until dissolved them remove from heat and leave to cool down until used.
  17. Pour syrup over scrolls to serve.


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