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Bacon & Cheddar Scrolls

Published: Updated:

4 Reviews

Total Time
Prep Time
2h 35m
Bake Time
Makes 9
Makes 9
A little effort

About the bake

Made with Allinson's wholemeal dough, these bacon and cheddar scrolls are bursting with flavour and will see everyone coming back for seconds. With tangy mustard and crispy bacon, these scrolls are a hit with teens and adults alike.

These bacon and cheese pinwheels are a great bake for beginners and fans of our wholemeal rolls who are looking for a new taste-adventure.

Tips for making the best bacon and cheese scrolls:

- How long do wholemeal bacon and cheese pinwheels last and can they be frozen?
These tasty scrolls will last a few days in an airtight container and can be frozen for up to 3 months.

- How can I make my bacon and cheddar scrolls vegetarian?
For a vegetarian option, take out the bacon and add in sautéed vegetables such as mushroosm or baby spinach.

11 ingredients6 steps


    1. Step 1


      Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.

    2. Step 2

      KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). 

    3. Step 3


      Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.

      Prepare the filling ingredients.

    4. Step 4


      Roll the dough on a flour dusted surface to a rectangle about 25cm x 40cm. Spread the mustard over, then crumble over the bacon, cheddar and spring onions. Roll up from the long side like a swiss roll. Flour a sharp knife and cut into 9 slices. Lift onto a floured baking tray, spiral-side up, in a 3 x 3 square. Allow some room between the slices for growing.

    5. Step 5


      Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C,  gas mark 6).

    6. Step 6


      Bake for 20-25 minutes, until golden and if you tear off a scroll the dough behind is cooked.


    • For the dough

      • 400gVery strong wholemeal bread flour 
      • 100gAllinson's Strong white bread flour 
      • 1Easy bake yeast sachet 
      • 1.5 tspSalt 
      • 50gButter (melted) 
      • 1 tbspBillington's Unrefined Light Muscovado Sugar 
      • 300mlWarm water 
    • For the filling

      • 4 tbspMustard ((a grainy one)) 
      • 8Bacon rasher(s) (cooked, slices) 
      • 100gCheddar cheese (grated) 
      • 3Spring onions (sliced) 

    4 Baker Ratings

    These are quite fun and relatively easy to make. Mine came out well on the first try and I followed the bread recipe exactly, but changed the fillings to pesto and cheese. The pesto I spread across the dough and sprinkled in a little cheese before rolling and then added some to the top of the scrolls near the end of the cooking time, deelicious.

    Would make again.

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    Brilliant recipe ideal for summer picnics or even to dip into some soup!

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