These Apple & Cinnamon Scrolls take 10 minutes to prepare, require no proving time at all… and taste amazing!
My latest cooking obsession is definitely scrolls. And sweet scrolls in particular. I have no idea why, but all of a sudden I am LOVING them… and trying every possible flavour combination. To be honest, it’s really not a bad obsession to have.
Anyway, like pretty much everyone in the world, I am a big, big fan of cinnamon scrolls. I mean, come on – cinnamon, brown sugar, drizzled icing… drool! But I honestly think that I like these Apple & Cinnamon Scrolls even better. Seriously.
The thing that I love the most about these scrolls is that they take only a few minutes to prepare and you don’t need to leave the dough to rise. Nope, you just whip the dough up, roll it out, add your yummy fillings and bake them straight away. And no waiting around is always, always a good thing.
Ohhhh and when these babies come out of the oven, it’s time to make them even better. Yep, it’s possible! Simply make a drizzly icing from icing sugar and boiling water and then spoon (I really mean ‘pour’) it over the top of the scrolls. OMG you cannot beat these delicious little things.
These Apple & Cinnamon Scrolls make a great lunchbox treat. BUT whatever you do, make sure you keep at least one (ahem or three) for yourself. Eat them warm or cold… either way they’re absolutely delicious. Oh and you can totally freeze them as well. Simply pop them into an airtight container and freeze them for up to 3 months. I’m telling you, having scrolls in the freezer is pretty darn fabulous when you get a mega mid-afternoon craving.
And so there you have it… the first (of many!) sweet scroll recipes. I can tell you, there is going to be a whole lot more scroll-y goodness happening around here in the next little while. Mmmm carbs – get in my bellllllyyyyyyy!
Apple & Cinnamon Scrolls
Ingredients
- 300 g self raising flour
- 90 g cold butter
- 150 g milk
- 70 g butter room temperature
- 50 g brown sugar
- 3 tsp cinnamon
- 1 apple peeled, cored and cut into very small chunks
- 150 g icing sugar
- 3 tbs hot water approx
Instructions
Conventional Method
- Preheat oven to 210 degrees (fan-forced). Lightly grease a 20cm round cake tin and set aside.
- Sift flour into a bowl. Rub in the butter in using your fingertips.
- Add the milk and mix to a soft dough. Knead on floured surface until smooth.
- Roll the dough out into a 5mm thick rectangle.
- Place the room temperature butter, brown sugar and cinnamon into a bowl. Mix with a spoon until creamy and smooth.
- Spread the cinnamon butter mixture onto the dough. Sprinkle over the chopped apple.
- Roll the dough up into a tube (lengthways). Use a sharp knife to cut the roll into 8-10 pieces.
- Place the pieces cut side up into the prepared cake tin (allow the rolls to touch one another as this will help them to rise).
- Bake for 15 minutes or until golden brown. Allow to cool slightly in the tin.
- Place the icing sugar and 2 tbs hot water into a bowl. Mix until a smooth paste forms. Use a spoon to drizzle over the buns. Note: If the mixture is still too thick, add another tablespoon of hot water and mix for a further 10 seconds.
- Serve warm or cold.
Thermomix Method
- Preheat oven to 210 degrees (fan-forced). Lightly grease a 20cm round cake tin and set aside.
- Place the cold butter and self raising flour into the Thermomix bowl. Mix on Speed 5, 10 seconds. Scrape down the sides of the bowl and repeat 2 more times.
- Mix on Interval (knead) function for 1 minute (whilst pouring in the milk).
- Sprinkle some extra flour onto a board or bench. Roll the dough out into a 5mm thick rectangle.
- Place the room temperature butter, brown sugar and cinnamon into the Thermomix bowl.Mix on Speed 4 for 20 seconds. Scrape down the sides of the bowl and repeat.
- Spread the cinnamon butter mixture onto the dough. Sprinkle over the chopped apple.
- Roll the dough up into a tube (lengthways). Use a sharp knife to cut the roll into 8-10 pieces. Place the pieces cut side up into the prepared cake tin (allow the rolls to touch one another as this will help them to rise).
- Bake for 15 minutes or until golden brown. Allow to cool slightly in the tin.
- Place the icing sugar and 2 tbs hot water into the Thermomix bowl. Mix on Speed 6 for 10 seconds. Scrape down the bowl and repeat 2 more times. Use a spoon to drizzle over the buns. Note: If the mixture is still too thick, add another tablespoon of hot water and mix for a further 10 seconds.
- Serve warm or cold.
Nutrition
I think I might just give these a go. But youngest daughter says “mum can I have Nutella” guess I am making two batches. Thankyou I really can’t be bothered with yeast and rising when these days we are all Time poor.
Hehehehe that’s awesome!!!! Your daughter has excellent taste!
Simply yum thankyou