Baileys is teaming up with one of Melbourne’s most beloved bakeries to launch its newest flavour—Baileys Cinnamon Scroll.

M’Patisse is baking free, limited-edition Baileys Cinnamon Scroll from 12–19 November 2025.

The French bakery started out making croissants, but later became well-known for its signature cinnamon scrolls, catching the attention of US bakery giant Cinnabon. After a legal bunfight over the name Cinnabuns, founder Mike Ying turned to his loyal community of fans and foodies for help. As a result, Ying has renamed the bakery, M’Patisse, inspired by his initials and a nod to classic patisserie. 

“The cease and desist notice didn’t break us. It only brought us closer to the people who love what we do,” said Ying.

“We received hundreds of name suggestions from our community, and M’Patisse felt right. It’s personal, it’s proud, and it reflects the craft behind every scroll. This new chapter is about celebrating creativity, flavour, and the scrolls that started it all.” 

Baileys chose Mike and his bakery for one delicious reason: they were searching for a true master of cinnamon scrolls to bring a new flavour to life.

“We were looking for someone who could capture the essence of Baileys in a way that felt local, playful, and full of character,” said Diageo Australia Head of Whisky and Liqueurs Nishant Samuel.

“When we heard Mike’s story, we knew we’d found the perfect partner.” 

Locals in need of a sweet pick-me-up can visit the original Albion location of M’Patisse from 12 to 19 November, where Baileys and M’Patisse to collect a free Baileys Cinnamon Scrolls. Scrolls will be available daily from 7am on weekdays and 8am on weekends, while stocks last.  

Can’t get to M’Patisse? Baileys has shared a recipe for making them at home …

Baileys Cinnamon Scroll Ultimate Cinna-Buns

For the dough:

• 1¼ cups hot milk about 110F/43C
• ¼ cup warm water
• 17g packet instant dry yeast
• 1 large egg at room temperature
• ¼ cup butter, melted
• 3-4 cups plain flour
• 1 tsp sea salt 

For the filling:

• 4 tbsp melted butter, plus more for pan
• ¼ cup light brown sugar
• ¼ cup granulated sugar
• 2 tbsp ground cinnamon

For the topping:

• ½ cup butter
• 1 cup packed light brown sugar
• ½ cup golden syrup or maple syrup
• 2 tbsp whipping cream

For the icing:

• 1½ cup icing sugar
• 2tbsp whole milk
• 30ml Baileys Original Irish Cream

METHOD: In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in an oiled bowl, cover and let rise until doubled in size, usually 2 – 3 hours.

To prepare the topping, add the butter, brown sugar and golden syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Remove from heat, add the cream, mix well to combine. Pour into a greased 9-x-13-inch pan and set aside. In a small bowl prepare the filling by mixing together the butter, sugar, brown sugar and cinnamon.

Punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread the filling over the rolled dough and then beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 12 slices.

Place the sliced buns into the pan with the sauce (about 2 inches apart) and let rise until they have doubled (about 45 minutes to an hour). Pre-heat oven to 175C. Bake for 20 – 30 minutes or until golden brown. Let cool in the pan for 5 minutes before carefully flipping onto a serving tray.

While the buns are cooling, whisk together the icing sugar, Baileys and milk until you have a pouring consistency, adding a little more Baileys or milk if required. Serve the warm buns, sticks side up, with a generous drizzle of the Baileys icing.

Baileys Cinnamon Scroll Liqueur ($42) is available to buy from retailers nationwide.’