This is an edited extract from Beatrix Bakes: Another Slice by Natalie Paull (Hardie Grant Books, RRP $50. Available in stores nationally).

Begin this recipe at least 3 hours ahead. These buns are best served warm.

“Laced with swirls of rich dark chocolate and drenched in a marmalade glaze, you’ll find this impressive loaf hard to resist – I dare you to stop at just one slice! This loaf is best eaten the day it’s made, but it will keep in an airtight container at room temperature for up to 3 days and is perfect to slice, toast and serve warm (especially for an indulgent breakfast).” – Anneka Manning. You’ll need a 24cm (top) x 22cm (base), 2.5L-capacity fluted ring pan for this recipe.  

"To celebrate reaching 3 million followers, we thought it would be fun for Babe to step in front of the camera and make a video of one of our favourite sweets. She cooked a batch of these, so now we call them Babe’s cinnamon scrolls." – Andy Hearnden. Recipe from Andy Cooks: The Cookbook (Oriana Press).

Stop scrolling! These coffee buns are perfect for the slow and lazy mornings.

Mashed potato is a traditional ingredient in the Boston bun – it makes for a tender crumb and keeps the bun perfectly moist.

Matt Preston showcases the beauty of Swedish baking with these cinnamon-scented sticky buns.

Part Easter bread, part hot cross bun, this icing-drizzled, cinnamon-scented bread is guaranteed to produce happy smiles and sticky fingers.

“Hot cross bun meets cinnamon scroll! With all the flavours of Easter plus cinnamon richness, this brings together two all-time favourites… Once you’ve tried it, it will be hard to go back to one without the other.” – Anneka Manning. You’ll need a 24cm springform pan for this recipe. We love this served warm from the oven, but you can cool to room temperature on a wire rack, if you prefer.

Darren turns scones into scrolls with this earthy recipe.

Upgrade your grandma's bread and butter pudding recipe with this decadent version made from custard-soaked cinnamon scrolls slathered in walnut butter.

The perfect savoury combination of Vegemite and cheese, baked into a delectable scroll. Make some for your next morning tea, and watch them disappear!

Take your breakfast plans to the next level with these Aussie-as Vegemite and cheese hot cross scrolls.

“You can use any dried fruit you have for this recipe,” says Jo Barrett. Begin this recipe 1 day ahead.

Move over Vegemite and cheese – our spiced-up chilli oil and cheese scrolls are our new favourite. Preparing the homemade dough is easier than you think, and using both mozzarella and creamy Gruyere gives the scrolls a luscious cheesy finish. Serve them as a quick snack, a light no-fuss lunch or when friends drop by.