Pie-maker cinnamon scrolls

These cinnamon scrolls are full of flavour and super easy to make in your pie-maker.

  • 40 mins cooking
  • Makes 12
  • Print
The Kmart pie maker has taken Australian kitchens by storm. Here, we've shared our recipe that has been adapted (and deliciously!) to your Kmart pie maker and we now have a cookbook you can buy too.


  • 2 cups (300g) self-raising flour
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 50 grams cold butter, chopped coarsely
  • ¾ cup (180ml) buttermilk, approximately
  • 60 grams butter, extra, softened
  • ¼ cup (55g) caster sugar
  • 2 teaspoons ground cinnamon
  • cooking oil spray
  • ½ cup (80g) icing sugar
  • 1 tablespoon milk


  • 1
    Sift flour, bicarbonate of soda and salt into a bowl; rub in chopped butter with your fingertips. Add enough buttermilk to mix to a soft, sticky dough. Turn onto a floured work surface; knead lightly until smooth. Roll out into a 30cm x 40cm rectangle.
  • 2
    Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker. Cut 12 x 5.5cm rounds from baking paper. Line holes with baking paper rounds.
  • 3
    Spread dough with extra butter; sprinkle with combined sugar and cinnamon (leaving a 2cm border along the top long edge). Spray border with oil spray. Roll dough tightly from the long edge nearest you; pinch seam to seal. Using a serrated knife, trim the ends. Cut roll into 12 x 3cm thick, slices.
  • 4
    Place scrolls, cut-side down, into prepared holes; spray with oil. Close lid; cook for 8 minutes until risen and golden. Transfer to a wire rack to cool. Repeat in batches with remaining scrolls; wipe holes clean with paper towel as needed and reline with baking paper rounds.
  • 5
    Whisk sifted icing sugar and milk in a small bowl until smooth and runny. Dip scrolls into icing, place on a baking-paper-covered wire rack. Stand until set before serving.


Try Nutella scrolls:Swap butter, sugar and cinnamon with ⅔ cup (220g) Nutella and ½ cup (60g) finely chopped hazelnuts. Continue as above. Drizzle with icing and sprinkle with finely chopped hazelnuts.

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