Cheesymite scroll
Australian spiral bread roll with Vegemite and melted cheese
The cheesymite scroll is a savoury baked roll from Australia, made by spiralling bread dough with Vegemite and butter, then topping it with melted cheese such as cheddar or Colby. First created by Bakers Delight in 1994, it is now widely sold in bakeries and supermarkets across the country.
- Invented in 1994 by Bakers Delight in Australia
- Filled with Vegemite and butter, topped with melted cheese
- Sold in bakeries and supermarkets across Australia
- Shaped in a spiral, similar to pain aux raisins
What is Cheesymite scroll?
A cheesymite scroll is a spiral-shaped bread roll with a dark, glossy swirl of Vegemite and butter inside. The outside is topped with melted cheese, usually cheddar or Colby, which browns as it bakes. The bread is soft and slightly chewy, while the Vegemite brings a salty, savoury taste that contrasts with the richness of the cheese. Its appearance is similar to a sweet pain aux raisins, but it is entirely savoury.
Where does Cheesymite scroll come from?
The cheesymite scroll was first made in 1994 by Bakers Delight, a well-known Australian bakery chain. It was created as a new savoury item using Vegemite, a popular yeast extract spread in Australia. Since its invention, the scroll has become a familiar sight in bakeries and supermarkets across the country, and recipes for making it at home have also appeared.
How is Cheesymite scroll made?
To make a cheesymite scroll, bread dough is rolled out flat and spread with Vegemite and butter. The dough is then rolled up into a log, sliced into rounds, and placed cut-side up on a baking tray. Each piece is topped with grated cheese, usually cheddar or Colby, before baking. As it bakes, the cheese melts and browns, and the bread forms a soft spiral with a dark Vegemite layer inside.
How and when is Cheesymite scroll eaten?
Cheesymite scrolls are commonly eaten as a snack or a quick lunch. They are sold in bakeries like Bakers Delight and Brumby's, as well as in supermarkets throughout Australia. People often buy them to eat on the go, or pack them in lunchboxes. The scroll can be eaten warm or at room temperature, and is sometimes enjoyed with a cup of tea or coffee.
Kinds of Cheesymite scroll
While the classic cheesymite scroll uses cheddar or Colby cheese, some versions may use different cheeses or adjust the amount of Vegemite for a milder or stronger flavour. Home bakers sometimes experiment with the filling or toppings, but the basic idea—a spiral bread roll with Vegemite and cheese—remains the same.
What Cheesymite scroll means
The cheesymite scroll is a familiar and popular snack in Australia, especially among children and families. Its use of Vegemite, a spread closely associated with Australian identity, gives it a local character. The scroll is a common sight in bakery displays and is often chosen for its convenience and distinctive savoury taste.
Questions people ask about Cheesymite scroll
What is a cheesymite scroll made of?
A cheesymite scroll is made from bread dough, Vegemite, butter, and cheese—usually cheddar or Colby. The dough is spread with Vegemite and butter, rolled up, sliced, and topped with cheese before baking.
Where did the cheesymite scroll originate?
The cheesymite scroll was first created in Australia by the bakery chain Bakers Delight in 1994. It has since become a common snack in Australian bakeries and supermarkets.
What does a cheesymite scroll look and taste like?
It looks like a spiral bread roll with a dark swirl of Vegemite inside and melted cheese on top. The taste is savoury and salty from the Vegemite, balanced by the richness of the cheese.
When do people usually eat cheesymite scrolls?
Cheesymite scrolls are typically eaten as a snack or for lunch. They are convenient for eating on the go or packing in lunchboxes.
Good reading and sources
The facts on this page come from the Wikipedia article "Cheesymite scroll", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryThali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-05.
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