It’s no secret we’re crazy about the cinnamon rolls by home-based bakery Guilt Free Food. The caramel-topped buns in particular, are dreamy: pillowy, rich, yet not sickeningly sweet. After our feature on the baker behind it, Joyce Chung, 44, in July — orders for her delicious rolls exploded to over 800 requests. The former department head at a tech product accessory company only recently cleared the backlog, which left her with a bit of time to tinker with fresh offerings. Like her Vegemite-spiked rolls topped with cheese, now our new favourite. “It took 14 rounds to nail this new flavour,” she shares. A step up from the 27 times it took her to perfect her cinnamon rolls, we guess.

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“The inspiration for these rolls comes from a close friend who is Aussie. She’s a good baker and has always been encouraging, giving me many great ideas and feedback,” explains Joyce.

The same feathery, buttery dough for the cinnamon rolls are used here — but the buns are somehow softer, moister and lovelier. “The dough for this has a higher level of hydration because there’s less sugar in it (sugar liquefies during baking),” explains Joyce. They are slathered with a super savoury, mildly funky mix of Vegemite and butter before being rolled up into scrolls, then showered with a blend of Parmesan, Mozzarella and Cheddar cheeses.

Fans of the iconic Australian spread, a thick, almost black malty-briny paste made from leftover beer brewer's yeast extract, will love the salty, umami pops of flavour burrowed within the bready crevices. Heck, even non-fans, like our eight-year-old niece, declared it “super good” as she wolfed down a couple. We had the entry-level Cheeseymite , modestly smeared with Vegemite but still huge on flavour, especially since its savouriness is amped up by a sprinkle of melted cheese. We find this version just right for us.

We’re told the “Mightymite” has a more “intense dose of the yeasty spread for diehard lovers of the stuff. We’ve taken to limiting ourselves to two buns per sitting ’cos these are dangerously easy to eat and made us thirsty when consumed unwisely (Vegemite contains loads of salt in case you didn't get that by now).

Joyce is a considerate baker, so she also created Marmite rolls to cater to both the Brits and Aussies. The made-in-UK Marmite predates Vegemite and is also crafted with brewer’s yeast, plus veggie and spice extracts. But unlike the thicker, punchier, saltier Aussie version, Marmite has a runnier consistency akin to honey, and a milder flavour. We didn’t try this version yet.

If you’re looking for a paleo-friendly, gluten-free carby snack, try Guilt Free Food’s new Milk Chocolate & Walnut Loaf Cake (middle in pic). Made with bananas, coconut and tapioca flour, zero fat or added sugar (all the sweetness comes from the fruit and choc), it tastes a bit like a damp, rich and dense banana bread dappled with melty bits of chocolate and crunchy nuts. Good texture, and very hearty if you’re into wholesome desserts (we prefer this to the rather bitter Matcha version). “Truly guilt-free eh?” jokes Joyce, who says she used to work out a lot and adhered to a paleo diet. “Moreover, I’m sensitive to gluten. There's an increasing awareness towards a healthier and cleaner eating lifestyle. Therefore, the natural progression for Guilt Free Food is to expand its gluten-free range”.

Fine by us — as long as those perfect Cheesy Vegemite and Cinnamon Rolls remain on the menu.

Order from https://www.guiltfreefood.sg. Available for free pick-up in the East Coast Road area or islandwide delivery for $10.

Photos: Guilt Free Food, Florence Fong

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