Melbourne’s Bakers Won’t Stop Opening Scroll Shops

Cinnamon scrolls were the baked good of 2025. When we called it in August and listed 30 places across Australia making the best, you might’ve assumed we’d reached peak scroll. Not quite. Melbourne’s already scored five new scroll shops this year – with four months still to play. Here’s where to find them, and get your teeth into squishy spirals layered with cinnamon, yes, but also the likes of banoffee, pistachio cream, pepperoni, and other flavours worth queuing for.  

Sunny Day Scrolls, Melbourne

A vast range sets apart this Little Collins Street store, by the same owners as Bloomwood. Head through the regal arched entry to peruse 12 sweet and three savoury options, which rotate frequently. Expect flavours like pistachio (pistachio cream and crushed nuts); hazelnut and crunchies (hazelnut cream and feuilletine); tiramisu (coffee cream and a savoiardi crunch); and a pizza scroll with pepperoni, hot honey and stracciatella. Co-owner Joe La, who also steers the kitchen at Joey’s Doughies, is completely self-taught and uses an unconventional method to make sure his scrolls stay supple: just before the bake, they’re dredged in cream. 423 Little Collins Street, Melbourne.

Dance Bakes, South Melbourne

If you’re a sweet tooth living bayside, you’ve probably made the pilgrimage to Heart Bakes, a seven-year-old Port Melbourne bakery known for top-tier cinnamon scrolls. At newer sibling Dance Bakes, husband and wife Jiah and Jamie Min are doing something more playful, while incorporating more Korean influences in the form of salt bread and cream coffee. Dance Bakes launched with just four scrolls: classic cinnamon; banoffee with salted caramel, banana and chocolate crumble; Mont Blanc, with coffee-enriched dough and a cinnamon, nutmeg and orange icing; and a savoury three-cheese and Vegemite scroll topped with gruyere. Last month, they added a pepperoni to the mix, also with hot honey and stracciatella. 11 Union Street, South Melbourne.

Scroll Lab, Brunswick West

What’s the ideal background experience for making scrolls? For chef Dan Shrimpton, it was more than a decade working in Thai restaurants in London and his native Ballarat. He founded Scroll Lab several years ago, initially popping up at Cobb’s Coffee in Ballarat. That runaway success emboldened him to open in Melbourne last month, where he’s pushing naturally leavened brioche scrolls layered with the likes of Thai milk tea; honey, butter and olive oil; and a Vegemite and parmesan number. And, of course, a classic gooey cinnamon. 6 Grantham Street, Brunswick West.

Simply Mike’s, Brunswick

Albion’s loss was Brunswick’s gain when French born and trained baker Mike Ying renamed his bakery, previously called Cinnabuns, and moved it to Sydney Road. His team finishes up to 600 scrolls a day, after a four-day process involving yudane, a Japanese technique where flour is mixed with boiling water to increase moisture and softness. Flavours include cinnamon, coffee, Biscoff, pistachio, carrot cake and Vegemite topped with Grana Padano. This month’s special, meanwhile, is an oozy sticky date pudding scroll crowned with an actual chunk of cake. 871 Sydney Road, Brunswick.

Roll Bae, Brunswick

Not far away, at the corner of Moreland Road and Holmes Street, content creator Kristine Subagiyo has swapped making videos about food for simply making food. At Roll Bae, her team bakes eight to nine flavours a day, including apple crumble; Vegemite and three cheeses; a Kinder Bueno, featuring melted chocolate and a whole Kinder Bueno on top; and a zesty lemon number drizzled with curd. 99 Holmes Street, Brunswick.

With reporting by Nomi Makin, Chelsea Chan and Aastha Agrawal.