Easy apple cinnamon scrolls are worthy of eating two straight out of the oven. Delicious with the extra drizzle of cream cheese icing. Homemade scrolls are easier than you think, you will never need to go and buy them again. To get fluffy 'bakery like' texture use high protein flour – like strong white bread flour 13g protein count. I have made these with wholemeal and spelt and a combination of both with white flour, but I must say the apple cinnamon scrolls do taste the best with white flour.
- Packet of instant dry yeast – 7g ( about 2 tsp)
- Strong white bread flour – 500g (about 3 cups + 2 tbsp)
- Warm milk (oat milk works well) – 250-300ml (about 1 1/4 cups)
- Large Egg (beaten) – 1
- Melted butter (cooled) – 50g ( about 3 tbsp)
- Cinnamon (optional) – 1-2 tsp
- Pint of salt
- Sugar – 1 tsp
- Fresh Thinly Sliced Apple – 1 large or 2 small apples
- Cinnamon – 3 tsp
- Butter – 1 tbsp
- Dark brown sugar – 100g (about 1/2 cup)
- Softened Cream cheese – 70g (abut 1/2 cup)
- Icing sugar – 35g (about 1/3 cup)
- Butter – 1 tbsp
- Milk – 1 to 2 tbsp (if needed)
- PREHEAT – oven 180˚c fan
- WHISK – flour, yeast and cinnamon.
- GENTLY melt the butter in the milk and remove from the heat to cool slightly.
- POUR in warm milk and butter mix, but leave 50ml, you may not need all the liquid.
- USING your dough hook add the beaten egg and combine on a low speed for 5-8 minutes, until the dough forms and has pulled away from the sides. You may need to stop the mixer halfway to scrape the sides. The dough will be softer than bread dough. If you find the mix too dry add a little more warm milk. If the dough it too sticky and wet add a little more flour. You will find that the dough should be sticky and stringy.
- FLOUR your hands and remove the dough from the bowl and ensure that it is all blended together you may need to massage and shape the dough into a ball.
- REST in a lightly floured large bowl and rest covered with either plastic wrap or a damp tea towel in a warm place for 1-2 hours until the dough has double in size. Don't rush this step, otherwise the bread will not be light and fluffy.
- AFTER the dough has risen, knead it gently on your floured surface, then roll it out to form a rough rectangle (30 x 40cm).
- SPREAD butter on the dough leaving a 2cm border around the outside edge.
- SPRINKLE with cinnamon and crumble a layer of dark brown sugar evenly over your dough.
- ADD thin shaves of apple pieces (I use my potato peeler). Check out my video for step by step instructions.
- ADD a little water around the outside edge of the dough.
- ROLL the dough from the shortest end you'll get more layers and cut the roll into 8 pieces.
- TRIM the ends off
- LINE a 23cm spring form cake tin or grease a lasagne baking glass dish. Place the cut slices gently side by side. Cover again with the damp cloth or plastic wrap and place back in your warm spot to allow the dough to rise again for 30 minutes.
- BRUSH the tops of the scrolls with an egg wash or leftover milk mix. Tip: line the base of your cake tin with foil, in case you get any leaks, stops the oven getting messy.
- BAKE until brown for 20-30 minutes. Tip: pour half a cup of water to a baking tray at the bottom of the oven, this will keep the buns moist and create a thin outside edge.
- PREPARE the optional icing. Whisk cream cheese until soft, add butter, sifted icing sugar and vanilla, and a little milk. Remove and pour into a jug the consistency should be like thick double pouring cream, add more milk if it's too thick, more icing sugar if it's too runny.
- REMOVE the cooked buns from the oven and allow to cool for 10mins. Remove the outside ring from your cake tin this will help the buns cool.
- DRIZZLE the cream cheese icing on top and serve warm. best eaten on the same day.
Sue Maree P Baking Tips
- PLACE foil under your baking tin prior to baking to catch any leaking butter and sugar
- ADD water the a baking tray on the bottom of your oven to create steam for moist bread with a light thin crust
- USE leftover milk butter mix for the glaze instead of an egg wash