Marmite & Cheese and Cinnamon Scrolls Recipes
For the first time, the pizza delivery chain, Papa John’s is revealing its top-secret recipes for its infamous Marmite & Cheese and Cinnamon Scrolls.
With the nation being advised to stay indoors as much as possible, the pizza delivery chain wants to inject some home fun over the Easter weekend by unveiling its easy to follow, step-by-step recipe, to help its loyal customers create those unforgettable tastes.
Whether food lovers want a savoury or sweet treat, these Scroll recipes will be hard to beat.
Papa John’s UK R&D Director, Tom Allen, says:
“We’ve decided to share our recipes so Scroll lovers don’t have to miss out and get their foodie fix. With people spending more time at home looking for things to keep them occupied, from learning a new language to getting involved in virtual workouts, we thought it would be a perfect time to release an easy to follow recipe fit for avid and beginner bakers.
“Each variant doesn’t require too many ingredients either, so we hope that everyone can give it a go with what they’ve got in the cupboard.”
Homemade Marmite & Cheese and Cinnamon Scrolls recipe
- 25g of fresh baker’s yeast or a 7g packet of dried yeast
- 200ml of lukewarm milk or almond milk for a sweeter vegan option
- 1 teaspoon of caster sugar
- 130g of strong white bread flour
- Heat your milk in a saucepan or microwave just to the point that it’s warm to touch, there shouldn’t be any steam – ensure this doesn’t boil.
- Mix the sugar, flour, yeast and milk together and leave until the mix starts to bubble this will take 10 -15 mins.
- 50g caster sugar
- Large pinch of salt (two finger and a thumb)
- 70g melted butter – or margarine. Tom has made this with coconut oil too which gives a nice flavour
- 250g of strong white bread flour
- Add the sugar, salt, butter to your bubbling mixture and mix until this forms a dough. If using a mixer, use your dough hook on a medium speed for 3-5 mins until the dough is well needed and no longer sticky. If you are kneading by hand this process will take about 10 mins.
- Now you need to rest your dough in a warm place for 30 mins covered with a tea towel until its doubled in size. Whilst this happens you can make the filling.
Cinnamon filling mixture
- 2 tsp of ground cinnamon
- 40g of Demerara sugar – if you don’t have demerara use what sugar you have this just give a nice rich filling
- 10g caster sugar
- 25g soft Butter – again margarine or coconut oil will also work
- Mix all ingredients to a paste to make the cinnamon filling mixture.
- 50g cheese
- All you need to do is grate your cheese. At Papa John’s we use our mozzarella for the cheesy stretch, but you can use cheddar.
Rolling the dough
- Now your dough has proved knock it back (squash it to get some of the air out) then cut into two equal pieces one for the Marmite and one for the cinnamon (or leave as it is if you just want one variant!).
- Roll the dough on a lightly floured surface with a rolling pin until it’s about the size of a football. More importantly, you need to get the dough nice and thin looking for the dough to be about 3-4 mm thick. In Papa John’s stores this is stretched by hand; our pizza makers go through a lot of training to do this.
- Once the dough is rolled out you can add your fillings leaving one inch from the top of the dough clear so you can brush with water to seal the scroll.
Adding the filling
- Add as much Marmite as you like. This really is a personal preference but bear in mind when Marmite is baked it does get a bit stronger. Once this is spread over the dough, sprinkle with cheese.
- Spread a generous layer of the paste over the dough. The more that you put, the more it will bubble out when cooking, make them nice and sticky.
- Roll the scrolls up and press them down gently on the edge you brushed with water to stick.
- Cut into pieces 3cm wide and place on your baking tray. Cover with a tea towel again and let prove for 30 mins.
- Just before you pop them in the oven give the scrolls a little beaten egg wash to help them go golden brown.
- Set your oven to 200c – 180c fan or Gas 6 and bake for 10 – 15 mins.
Cinnamon scroll icing
- 150g icing sugar
- 3-4 tablespoons of milk or water
- 2 teaspoons of vanilla essence – if you have it, don’t worry if not
- Mix all ingredients together ready to drizzle over the cinnamon scrolls this is best done about 10 minutes after baking.
- The challenge you have with that freshly baked smell is to wait for them to cool down a little before you eat them. Our Papa John’s delivery drivers must resist that freshly baked aroma every time they deliver them to your door!
Papa John’s remains open with a contact-free only service. Extra measures have also been put in place to ensure staff and customers are keeping safe, including a quality seal, social distancing in stores and cashless payments.