These simple and delicious Apple & Cinnamon Scrolls are drizzled with a sweet glaze, take just 10 minutes to prepare and need no proving time at all!
Homemade scrolls, loaves and muffins make a great option for lunch boxes. Just like our raspberry Nutella scrolls, banana bread and ABCD muffins, these apple and cinnamon scrolls are sure to become a kid-friendly favourite in no time!
Yeast-Free Cinnamon Scrolls (No Proving Time)
Our Apple and Cinnamon Scrolls are made without using any yeast... which means there's no need to wait around for the dough to prove and rise!
Instead our scrolls are made with self-raising flour (also known as self-rising flour), butter and milk, which means you'll have soft and fluffy sweet scrolls in just minutes.
How To Make Scrolls
Homemade scrolls couldn't be easier to make!
*Scroll to the bottom of the post to the printable recipe card for full instructions.
Step 1 - Mix together the butter and self-raising flour
Step 2 - Stir through the milk and knead
Step 3 - Roll the dough out and top with butter, cinnamon and brown sugar
Step 4 - Sprinkle over chopped apple
Step 5 - Roll up into a log and cut into slices
Step 6 - Bake
Step 7 - Drizzle over the icing sugar glaze
Storing Cinnamon Scrolls
Homemade cinnamon scrolls can be stored in an airtight container at room temperature for up to 3 days. Alternatively they can be frozen for up to 3 months. Allow to defrost at room temperature before consuming.
Recipe Notes
- These cinnamon scrolls are made using no yeast (so there's no need to wait for proving time). Instead, we use self-raising flour which can be baked immediately.
- You can buy store-bought self-raising flour from any supermarket (or make your own)
- Roll the dough out on a floured board until 5mm thick.
- Our homemade cinnamon butter is made using butter, cinnamon powder and brown sugar.
- I like to sprinkle small apple chunks of apple over the top of the cinnamon butter which is absolutely delicious, but you can omit the apple for classic cinnamon rolls.
- Cut the scrolls into 8-12 pieces and place (slightly touching each other) in a round cake tin.
- Allowing the scrolls to touch helps them to rise.
- Bake until golden and the rolls sound hollow when tapped.
- A simple icing glaze is made using pure icing sugar (which sets firm) and hot water mixed together.
- Allow the scrolls to cool for 10 minutes then remove from the baking tin and place onto a wire rack or serving plate.
- Pour the glaze over the cinnamon scrolls while they are still slightly warm.
More Lunch Box Recipes
Check out our collection of lunch box recipes, from cookies to slices, muffins to savoury snacks, breads to healthy treats and more!
Plus download our FREE printable with our 115+ kid-friendly school lunch box recipes.
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Apple & Cinnamon Scrolls
Ingredients
- 300 g (2 cups) self raising flour
- 90 g butter
- 150 g (150ml) milk
- 70 g extra butter room temperature
- 50 g (¼ cup) brown sugar
- 3 tsp cinnamon
- 1 apple peeled, cored and cut into very small chunks
- 150 g (1 cup) 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 8-12 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 8-12 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.
Notes
- These cinnamon scrolls are made using no yeast (so there’s no need to wait for proving time). Instead, we use self-raising flour which can be baked immediately.
- Roll the dough out on a floured board until 5mm thick.
- Our homemade cinnamon butter is made using butter, cinnamon powder and brown sugar.
- I like to sprinkle small apple chunks of apple over the top of the cinnamon butter which is absolutely delicious, but you can omit the apple for classic cinnamon rolls.
- Cut the scrolls into 8-12 pieces and place (slightly touching each other) in a round cake tin.
- Allowing the scrolls to touch helps them to rise.
- Bake until golden and the rolls sound hollow when tapped.
- A simple icing glaze is made using pure icing sugar (which sets firm) and hot water mixed together.
- Allow the scrolls to cool for 10 minutes then remove from the baking tin and place onto a wire rack or serving plate.
- Pour the glaze over the cinnamon scrolls while they are still slightly warm.
- Homemade cinnamon scrolls can be stored in an airtight container at room temperature for up to 3 days.
- Alternatively they can be frozen for up to 3 months. Allow to defrost at room temperature before consuming.
Nutrition
Sarah
Hi Lucy,
Looking forward to making these however I am confused with the grams to cup ratio eg. 300g (2 cups) SF Flour and 150g (1 cup) icing sugar).
1 cup is 250g so would you need 500g flour and 250g icing sugar?
Please advise,
Thanks!
Lucy
Hi Sarah, it depends on the ingredient as to how much 1 cup weighs. The weights in the recipe are correct. 1 cup of flour is not equal to 1 cup of sugar in weight 🙂
Emily
Easy and delicious
Lucy
I'm so glad you liked them!
Shirl
What oven temperature would you use for a regular electric stove oven? No fan in it.
Lucy
Hi Shirl, add 10-20 degrees celsius for non fan-forced.
Karly
Omg amazing! I added some thick home made custard to the filling, sooo delicious!
Lucy
What a fabulous idea!