The Best Cinnamon Scrolls In Sydney For Your Weekend Fix
Eloise Luke
Contributor | Urban List
One thing is clear: Sydney has started the year deep in a cinnamon scroll obsession.
With the arrival of a certain Bondi bakery drawing daily queues, we’ve quickly normalised lining up for a pastry that’s technically been around forever. The cinnamon scroll isn’t new, but right now it feels newly urgent—bigger, more decadent, and built to dominate your camera roll as much as your morning coffee.
That momentum reflects more than just sugar cravings. Sydney’s bakery scene is in a competitive, highly visible phase. Social media rewards scale and spectacle, and cinnamon rolls deliver both— oversized spirals, glossy frosting, dramatic pulls. At the same time, they tap into something familiar and uncomplicated. Comfort food performs well, especially when it’s executed properly.
From classic cream cheese–topped coils to flavour-packed riffs worth the wait, these are the best cinnamon scrolls in Sydney.
Sundays
211 Bondi Road, Bondi
Image credit: Sundays Bondi | Instagram
The queues outside Sundays are now part of the Bondi streetscape, fuelled in part by owner Laetitia Loefti sharing the bakery’s build-out and bake process online. What started as a micro-bakery opening story has turned into a daily scroll pilgrimage.
The scrolls themselves are notably light (closer to pillowy than dense) thanks to an overnight cold fermentation and multiple rises before baking. Once iced, they land in three core flavours: classic cinnamon with cream cheese, Biscoff and Kinder chocolate, alongside rotating specials like pistachio, cookies and cream, strawberry marscarpone and more.
Bobo Bakery
Various Locations
Image credit: Bobo Bakery | Instagram
Bobo Bakery operates as a pop-up and online shop, with a focus on the most decadent baked goods you'll find at any Sydney market. Their brioche cinnamon buns are the headline—soft, rich dough with a plush crumb and generous swirl.
You'll find them at Paddington markets, Heffron Park, and Bondi markets, with online pre-order availabe for catering. Specials rotate weekly, but they never disappoint—some recent faves have to be their fairy bread, salty malt and burnt caramel, and raspberry cheesecake buns.
Ard
2A Stafford Street, Stanmore
Image credit: Ard | Instagram
Ard marks the evolution of Christiana’s once Instagram-led cake business into a permanent Petersham bakery. After years of market stalls and custom orders, the move into a brick-and-mortar space feels like a natural progression—still personal and plant-based, just with a home of its own.
Set inside a former industrial shopfront, the space centres around an open kitchen, with curbside seating and a clear view of the action behind the counter. The focus remains small-batch and intentional rather than high-volume. Many recipes draw on family influence, and that warmth carries through the monthly rotating menu—where you'll find plenty of updated takes on classic buns.
Baked Collective
Unit 2/156 The Boulevarde, Caringbah
Image credit: Baked Collective | Instagram
Baked Collective leans into colour, texture and detail, with sweet treats that balance playful design and solid baking. From vintage-style piped cakes to shaggy-frosted creations and clean, classic finishes, each piece is built to look good and hold up on flavour.
Beyond custom cakes, the cabinet is stocked with cookies, slices and cupcakes for immediate gratification—but the buns here are worth a visit alone. You can pre-order online for celebrations or drop in to see what’s ready to take home.
Penelope Bakery
180 Coogee Bay Road, Coogee
Image credit: Penelope | Instagram
After three decades as Coogee Bakery, the Woolworths Metro arcade staple has evolved into Penelope—a micro-bakery in size, but not in output. New owners Tina and Steven Piliotis have kept the neighbourhood staples (yes, the burger buns stayed) while introducing a stronger Greek influence across the menu.
Right now, the headline act is the cinnamon scroll. Oversized, light and sticky, they’re baked fresh throughout the day and can sell out before late morning. Some are left “naked” for a full cinnamon hit; others get a measured layer of cream cheese frosting. Rotating flavours lean playful — pistachio, Biscoff, Ferrero, Bueno—but the base dough remains consistent, with a long rise and generous butter doing the work.
Cherry Moon General Store
77 Nelson Street, Annandale
Image credit: Cherry Moon General Store | Instagram
There’s plenty happening at Cherry Moon General Store. The Annandale space operates as café, woodfired bakery and boutique grocer, anchored by a custom-built oven that drives much of the flavour across the menu. Behind it are pastry chef Kimmy Gastmeier (ex-Rockpool and Tetsuya) and Aimee Graham, bringing a mix of fine-dining technique and neighbourhood energy.
The cinnamon bun is a standout. Built on an olive oil sourdough brioche and baked fresh each morning in the woodfired oven, it’s finished with a thick layer of cream cheese frosting. The crumb is light but structured, with a subtle tang from the sourdough base that keeps the sweetness in check.
Khanom House
15 Meagher Street, Chippendale
Image credit: Khanom House | Instagram
Khanom House is a striking turquoise corner bakery in Chippendale specialising in Asian-influenced cakes and pastries. The cabinet shifts between seven-layer honey cake, pandan or crème brûlée–filled doughnuts, chiffon cakes, matcha or Thai milk tea Basque cheesecakes, strawberry shortcake and coconut mango Swiss rolls—but their cinnamon buns truly take the cake.
Founder and baker Yeen Verasenee is self-taught, refining recipes through extensive testing and consistently pulling back sugar levels to let flavours like pandan, black sesame and young coconut come through cleanly. The result is a lighter, more restrained style of baking that stands apart from heavier Western formats.
Main image credit: Sundays Bondi | Instagram
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