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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
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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

Equipment

  • Thermomix (optional)
  • Oven

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