Apple & Cinnamon Scrolls
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!
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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 (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
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 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.
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