These simple Apple & Cinnamon Scrolls with a sweet and sticky glaze are a classic bakery-style treat.
Just 10 minutes prep time, no proving required and ready to eat in less than half an hour!
A sweet cinnamon and softened baked apple filling swirled through buttery homemade scrolls with a sticky glaze over the top.
These are simply the best!
Homemade scrolls, loaves and muffins all make great options for lunch boxes.
Try my lunch box filling Raspberry Nutella Scrolls, most popular Banana Bread and ABCD muffins!
Why You're Going To Love These Scrolls
Forget any nervousness of baking with yeast, these Apple and Cinnamon Scrolls are made without using any yeast at all (yay!!!)... and that means less time wasted waiting for the dough to prove and rise!
- Yeast free scrolls, no proving time! Instead our scrolls are made with self-raising flour (also known as self-rising flour), butter and milk, so you'll have soft and fluffy sweet scrolls in just minutes.
- Basic and budget friendly ingredients - I bet you will have everything in the pantry already!
- Classic flavour combo of apple, brown sugar and cinnamon - a sure way to everyone's heart!
- Freezer friendly - make a double batch and freeze one round of scrolls for a later date, or just wrap individual cinnamon scrolls and freeze them to pop into a lunchbox when needed!
- Conventional and Thermomix - you will find both methods in the recipe card at the bottom of the post.
What You Need
Just like the classic bakery scrolls, except these apple & cinnamon scrolls are even better as they're homemade!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Self raising flour - also known as self-rising flour. Make sure your flour is fresh for the very best scrolls! Self raising flour is a blend of plain (all purpose) flour and a raising agent. You can make your own by adding 2 tsp baking powder to every 1 cup of plain flour.
- Butter - you can use salted or unsalted butter in this recipe, either is fine.
- Milk - I recommend using full-fat milk in most baking recipes, however you can use light or skim milk if you prefer.
- Brown sugar - choose either regular light brown sugar or dark brown sugar.
- Cinnamon - has been used FOREVER to give a sweet and spicy, aromatic flavour to both sweet and savoury dishes. A ground spice from the dried bark of the Cinnamomum tree, cinnamon is most popular in baking such as these sweet scrolls.
- Apple - chop into very small chunks. You can use any variety that holds it firmness when cooked, such as Granny Smith, Royal Gala, Fuji and Sundowner.
- Icing sugar - mixed with water to make the sweet and simple glaze. Use pure icing sugar rather than icing mixture to set firmer.
Equipment Required
- A large mixing bowl or Thermomix - these apple & cinnamon scrolls can easily be made conventionally in a bowl, or with a Thermomix (optional).
- Rolling pin and floured board - to roll the dough out on.
- Round 20cm baking tin.
Step By Step Instructions
Homemade apple & cinnamon scrolls are so easy to make when you don't have to worry about yeast and proving time!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Mix Together The Butter And Flour
Firstly, preheat your oven to 210 degrees Celsius (fan forced) and grease a round 20cm baking tin.
Sift the flour into a large bowl, and rub in the butter using your fingertips until it resembles fine breadcrumbs.
Thermomix: Place the cold butter and self raising flour into the Thermomix bowl. Mix for 10 seconds on Speed 5. Scrape down the sides of the bowl and repeat 2 more times.
Step 2 - Add The Milk And Knead
Add the milk and mix to a soft dough.
Thermomix: Mix on Interval (knead) function for 1 minute (whilst pouring in the milk).
Step 3 - Roll Dough Out
On a floured board, roll the dough into a 5mm rectangle.
Step 4 - Add The Fillings
Combine the extra butter, cinnamon and brown sugar in a bowl, spread this mixture over the dough.
Thermomix: Place the butter (softened to room temperature), brown sugar and cinnamon into the Thermomix bowl. Mix for 20 seconds on Speed 4. Scrape down the sides of the bowl and repeat.
Sprinkle chopped apple over the spiced sugar layer.
Step 5 - Roll Into A Log
Gently roll the dough up into a tube (lengthways) encasing the filling.
Use a sharp knife to cut into 8-12 scrolls.
Step 6 - Bake
Place the pieces, cut side up, into the prepared cake tin. Allow the rolls to slightly touch one another as this will help them to rise, then bake for 15 minutes or until golden. Allow the apple & cinnamon scrolls to cool in the tin.
Step 7 - Drizzle With Glaze
Mix the icing sugar and hot water into a smooth paste. Use a spoon to drizzle the glaze over the scrolls.
Thermomix: Place the icing sugar and 2 tbs hot water into the Thermomix bowl. Mix for 10 seconds on Speed 6. Scrape down the bowl and repeat 2 more times. Use a spoon to drizzle over the buns.
Note: If the paste is to thick to drizzle, just add a little more water until the right consistency.
Expert Tips
- These apple & 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, but you can omit the apple for plain cinnamon rolls, if you prefer.
- Cut the scrolls into 8-12 pieces and place, cut side up, (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.
- Allow the scrolls to cool for 10 minutes then remove from the baking tin and place onto a wire rack or serving plate.
- A simple icing glaze is made using pure icing sugar (which sets firmer than icing sugar mixture) and hot water mixed together.
- Pour the glaze over the apple & cinnamon scrolls while they are still slightly warm, and serve!
FAQs
You can use any variety that holds it firmness when cooked. Varieties such as Granny Smith, Royal Gala, Fuji and Sundowner are great to use in baking.
Soft icing sugar mixture is blended with cornflour to stop lumps forming. Pure icing sugar has nothing added, which means it can become lumpy and needs to be sifted. For this glaze I recommend using pure icing sugar as this sets firmer, whereas soft icing sugar mixture is better for buttercreams, some frostings and ganache.
Homemade cinnamon scrolls can be stored in an airtight container at room temperature for up to 3 days.
Alternatively apple & cinnamon scrolls can be frozen for up to 3 months.
Allow to defrost at room temperature before consuming.
Related Recipes
There's plenty of tasty savoury scrolls that the kids will love too - not just the sweet variety!
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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 butter (softened to room temperature), 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.
- Gently 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 for 10 seconds on Speed 5. 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 butter (softened to room temperature), brown sugar and cinnamon into the Thermomix bowl. Mix for 20 seconds on Speed 4. Scrape down the sides of the bowl and repeat.
- Spread the cinnamon butter mixture onto the dough. Sprinkle over the chopped apple.
- Gently 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 for 10 seconds on Speed 6. 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 but you can omit the apple for plain cinnamon rolls.
- Choose a variety of apple that stays firm when cooked, such as Granny Smith, Royal Gala, Fuji or Sundowner.
- 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.
- Allow the scrolls to cool for 10 minutes then remove from the baking tin and place onto a wire rack or serving plate.
- A simple icing glaze is made using pure icing sugar (which sets firm) and hot water mixed together.
- 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.
Judi Wilson
Mine taste lovely, but they stuck to the cake tin. Next time I am going to line the pan. There will be a next time. Thank you for the recipe.
Nins
Made this recipe as felt like an afternoon treat and they were super delicious and so easy to make. Will be keeping this recipe on rotation for a quick dessert.
Lucy
That's so wonderful Nins! Thank you so much!
Sarah Binnie
Such a great recipe!! Thank you!!! I loved how it didn't have yeast in the recipe and that it was really quick to make! Keep up the amazing work :))
Lucy
Yay! I'm so thrilled you liked it!
Vanessa
Can you make savoury filling with the same dough recipe?
Lucy
Absolutely!
Rashmika Krishnamoorthy
Love this recipe! I’ve used it twice already
Lucy
Yay! Thank you!!