Apple & Cinnamon Scrolls | Freezer Friendly

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!

A homemade cinnamon scroll with chunks of apple and an icing sugar glaze.

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!

A plate of apple cinnamon rolls with white sugar glaze over the top.

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. 

The ingredients for homemade cinnamon rolls with apple.

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

Chunks of butter on top of a bowl of flour.

Butter and flour mixed to breadcrumb consistency in a bowl.

Step 2 – Stir through the milk and knead

Milk being poured on top of butter and self-rising flour in a bowl.

Butter, milk and self-raising flour being mixed in a bowl.

A ball of scroll dough made from self-raising flour, milk and butter.

Step 3 – Roll the dough out and top with butter, cinnamon and brown sugar

Homemade cinnamon and brown sugar butter spread over dough.

Step 4 – Sprinkle over chopped apple

Chunks of apple sprinkled on top of scroll dough with cinnamon butter.

Step 5 – Roll up into a log and cut into slices

Apple and cinnamon butter on homemade dough.

A long roll of homemade scrolls ready to be cut.

Homemade sweet scrolls in a round baking tin.

Step 6 – Bake

Apple and cinnamon rolls on a round plate.

Step 7 – Drizzle over the icing sugar glaze

Icing sugar and water made into a glaze and drizzled over homemade scrolls.

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. 

A apple and cinnamon scroll with sweet white glaze.

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. 

A roll with cinnamon and apple and white sugar glaze.

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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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!

Apple & Cinnamon Scrolls

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!
5 from 20 votes
Print Pin Rate
Course: Breads and Scrolls
Cuisine: Baking
Keyword: Apple & Cinnamon Scrolls
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 serves
Calories: 321kcal

Ingredients

  • 300 g (2 cups) self raising flour
  • 90 g butter
  • 150 g (150ml) milk
  • 70 g extra butter room temperature
  • 50 g (1/4 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

RECIPE NOTES & TIPS
  • 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

Calories: 321kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 123mg | Potassium: 76mg | Fiber: 2g | Sugar: 22g | Vitamin A: 435IU | Vitamin C: 0.8mg | Calcium: 38mg | Iron: 0.4mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

40 thoughts on “Apple & Cinnamon Scrolls | Freezer Friendly”

  1. Maria says:

    5 stars
    Such an easy, delicious recipe. I don’t normally leave a comment but after making these apple & cinnamon scrolls today I couldn’t help myself. Thank you for this recipe, will definitely be making again! I also topped with some toasted almond flakes.

    1. Lucy Mathieson says:

      Oooh the toasted almond flakes would be lovely! xx

  2. Lauren says:

    5 stars
    The best Apple and cinnamon scrolls and so easy to make!!

    1. Lucy Mathieson says:

      Thank you SO much Lauren!!!

  3. Jenny Pham says:

    Hi there this might sound silly but how do you measure milk in grams or is that mistaken by 150mls of milk

    1. Lucy Mathieson says:

      Hi Jenny, not silly at all! 150ml milk is the same as 150g xx

  4. Victoria says:

    5 stars
    I absolutely hate cinnamon in things but oh my gosh these were amazing! The bread literally tastes like pastry and my kids love them! Thanks for the recipe 🙂

    1. Lucy Mathieson says:

      Yay! Yay! Thank you so much! xx

  5. Jasmin says:

    Love your recipes!!

    1. Lucy says:

      Thank you SO much!!!

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