Apple and cinnamon scrolls with absolutely no time lost to proving dough? You’ve got it. Win a gold star from the kiddos with this cinnamon flavoured afternoon tea treat!
I think you’d be hard pressed to find someone who doesn’t enjoy a cinnamon scroll bun and these beauts are all the sweeter from being made in your own kitchen. Rustic they might be, but remember this is your family you’re baking for, not your Baker’s Delight trial run. Promise they’ll be delicious.
90g butter, cold
70g butter, room temperature
2 cups self-raising flour
2/3 cup milk
50g brown sugar
3 tsps cinnamon
1 apple, peeled and coarsely diced
2/3 cup icing sugar
3 tbs hot water
Preheat the oven to 200°C. Grease a 20cm round tin and set aside.
In a food processor, combine the cold butter and self-raising flour, pulsing a few times until at a breadcrumb like consistency.
With the motor of the food processor running, stream the milk in until a soft dough forms.
Turn the dough out onto a floured work surface and roll into a rectangular shape, around half a centimetre thick.
In a small bowl, mix together the room temperature butter, cinnamon and brown sugar. Spread the cinnamon butter mixture evenly over the dough and top with the chopped apple.
Roll the rectangle lengthwise into a long sausage shape.
Cut the scroll roll into eight or ten pieces and fit them into the round tin. Let them touch each other a little, this helps them raise up.
Cook until just golden in colour, around 15 minutes. Let cool in the tin for 10 minutes.
Meanwhile, make the icing by combining the icing sugar with the hot water. Mix a tablespoon at a time to get the right drizzling consistency – you don’t want it too runny! Remove the scrolls from the tin and drizzle icing over the top. Serve warm or cold.
Make sure to browse our recipe archives for more great meal ideas and treats to try.