Understated North Shore bakery with a Scandinavian-influenced cardamom-cinnamon sticky bun. Rated 4.8 with 561+ reviews. Also does a Biscoff variant and babka scroll.
French-style patisserie by pastry veteran Huey Phung. Cinnamon scrolls exclusive to the Northcote location: brioche dough with cream cheese frosting baked in, gooey and airy.
Founded by Italian pizza chef Tony Jabbour. Around 3,000 scrolls per week in 18+ rotating flavors: cinnamon, honey walnut, sweet tahini, salted caramel, banoffee. Baker works midnight to 6am for production.
Consistently cited alongside Sebby's as one of Melbourne's two defining scroll spots. Pillowy-soft with a generous cream cheese glaze. TikTok viral with millions of views.
Melbourne ground zero for the city's cinnamon scroll obsession, sparked when they opened in 2021. Up to 16,000 scrolls weekly across two locations. Super-soft pull-apart dough with tart cream cheese icing.