These Cheesy Vegemite Scrolls are a comforting, savoury treat that blend Australian pantry staples into a warm, irresistible snack. Spirals of soft, fluffy dough unwrap layers of gooey melted cheese and the distinctive umami punch of Vegemite—a truly iconic flavor combination that feels both nostalgic and indulgent.
These scrolls strike a balance between rich and approachable. The dough delivers a tender crumb that gives way to bursts of salty, cheesy goodness in every bite. While Vegemite may seem intense, it’s used in just the right measure, offering a savoury depth that elevates what might otherwise be considered just a cheese roll. Their spiral shape makes them versatile and appealing: perfect as a hand‑held snack, ideal for lunchboxes, or even great on a breakfast platter alongside eggs and fruit. Freezer‑friendly too, these scrolls are a practical make‑ahead option—batch bake, freeze, and reheat whenever a craving strikes or time is tight. Reheated, they boil back to life, crisp on the edges and melty in the center.
Cheesy Vegemite Scrolls For 30c EACH!
Cheesy Vegemite Scrolls are ideal for busy households – simple, satisfying, and deeply flavorful. Make them as school lunch fillers, party snacks, or a nostalgic afternoon pick‑me‑up with a warm cuppa.
5
servings25
minutes20
minutes351
kcal45
minutesKeep the screen of your device on
Ingredients
3 cups Self-raising flour
1/2 tsp salt
50 g Butter
1.5 cups Milk
200 g Cheddar cheese, grated
2 tbsp Vegemite
Directions
- Preheat oven to 220 degrees.
- Sift flour and salt into a bowl. Rub in the butter until the mixture looks like fine bread-crumbs.
- Stir in enough milk to make a soft dough. Knead on a lightly floured board.
- Roll to form a rectangle that is roughly 40cm x 25cm.
- Spread Vegemite over the dough using a blunt knife.
- Sprinkle 3/4 of the cheese over the top.
- Roll up the dough starting from a long side first. Cut 10 × 4cm pieces from the roll.
- Place these pieces close together, cut side up on a greased baking tray. Sprinkle the rest of the cheese over the top.
- Bake in the oven for 15-20 minutes or until golden.
Notes
- Our Cheesy Vegemite Scrolls can be frozen in freezer bags for up to two months and defrosted when needed 🙂
- If making and eating fresh, keep for no longer than two days.
Responses to “Cheesy Vegemite Scrolls”
Made this tonight but instead of vegemite used ham & 120g of cheese (all we had) they were fantastic!! Kids & parents thoroughly enjoyed them, options for variations are endless!!! Thanks for posting.
Use wholemeal flour and it’s just as good, but better for the kids.
Yesterday the kids saw them making these on Playschool and asked if we could too, then minutes later I opened your email. Perfect timing! We made them for lunch today and they went down very well. Just as I tipped the last cup of flour in I thought I should have done half wholemeal. Next time I will. Husband just said I should also try them with some mushies, ham and tomato paste with the cheese. Maybe olives too.
Thank you!
I thought these tasted a bit scone-y, but I have discovered that if you leave the dough mixture in the fridge overnight, then roll it out etc, it tastes heaps nicer and alot more bread-like. Don’t ask me why! They are so yummy! 🙂
Can u make these with plain flour?
Hi Tabitha,
If you add add two teaspoons of baking powder to each cup of plain flour, that will make self raising flour. You need it to get the scrolls to rise.
i made cheesymite scrolls instead of putting vegemite on the dough i put it in the dough tasted great