Fruit Cake Scrolls

PREP: 25 MINS + Resting Time | COOK: 30 MIN | SERVES: 8

What you’ll need…

1 cup Sunbeam Mixed Fruit  

80g unsalted butter, softened  

½ cup coconut sugar  

2 teaspoons cinnamon 

½ teaspoon ground nutmeg  

100g dark chocolate, melted, to serve 



185ml warm milk, plus extra milk to brush 

7g sachet dried yeast 

50g caster sugar 

1 egg, plus 1 egg yolk, at room temperature  

55g unsalted butter, softened, cut into 1cm pieces 

400g plain flour, sifted 

¼ teaspoon salt  


Add the butter and coconut sugar to a mixing bowl and whip together with a fork until combined. Add in the Sunbeam Mixed Fruit, cinnamon and nutmeg and mix again to combine well.  

Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined.  

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball.  

Transfer dough ball into an oiled bowl and cover with cling film. Allow dough to rise for approximately an hour, or until doubled in size.    

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 35x22cm rectangle. Spread the butter fruit mixture across the dough in a thin layer.  Tightly roll dough up, starting from the shorter side.  Cut into 2.5cm sections. You should get 9 large pieces. Place cinnamon scrolls in a greased 23x23cm baking pan or round 23cm cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes. 

Place into the oven and bake for 25 minutes, or until golden brown. Remove and allow to cool before drizzling over melted chocolate, to serve.