Apple Cinnamon Scrolls
Delightful Apple Cinnamon Scrolls filled with cinnamon butter and chunks of apple. This is a quick, cheaty version of traditional Cinnamon Scrolls as they’re yeast-free. There’s no waiting around for yeast to develop which means you get to make and eat them quicker!
I like to add in some chopped walnuts too if I have some in my cupboard. Alternatively you can leave out the apple if you prefer, or swap for dried fruit.
- 65g butter, room temperature
- 45g light brown sugar
- 2 1/2 tsp ground cinnamon
- 300g plain flour
- 4 tsp baking powder
- 90g butter
- 150ml milk
- 1 apple, peeled and cut into 1cm cubes
- 3/4 cup icing sugar
- Approx 2 tbsp hot water
- Preheat oven to 200°C. Lightly grease a 20cm square cake tin and leave to one side.
- I find it easiest to make the cinnamon butter first, so it’s ready to use. In a small bowl, add the butter, brown sugar and cinnamon. Mix with a spoon or electric mixer until it’s smooth with no lumps. I just use a hand mixer. Leave to one side.
- Make the dough in a larger bowl: sift in flour and baking powder then rub in butter until it forms a breadcrumb-like consistency.
- Add the milk, and mix into a dough.
- Tip out onto a lightly floured benchtop and knead until smooth. Roll out into a large rectangle shape approx. 1/2 cm thick.
- Spread the cinnamon butter over the rolled out dough, and sprinkle the apple chunks over the top. (Optional: add some chopped walnuts).
- Starting lengthways, roll the dough up into a long tube. Then use a sharp knife (or new, unflavoured dental floss!) slice the dough into 8-12 pieces.
- Place the slices cut-side-up into the prepared tin (they can be fairly close to each other/almost touching).
- Bake for approx 22-25 mins or until light golden brown and cooked through.
- Leave to cool slightly in the tin, and make the icing.
- In a bowl, mix together the icing sugar and about 1 1/2 tbsp of hot water. Stir until it forms a smooth paste, adding a little more hot water to reach the right consistency. Drizzle over the slightly cooled buns. (Don’t do while the buns are still really hot as the icing will run right off!)
These are best eaten while still slightly warm from the oven. I don’t know how long they’ll keep as they’ve never lasted longer than a day in my house!
- You can make this in a round pan, but I find that while the outer scrolls rise beautifully the inner scrolls remain too squished together.
- I find these are best eaten on the day of making, although they will still be fine the next day too.
- You can either ice the buns while still in the tin, or remove and do on a plate first.
- This recipe was given to me by a friend in the UK who has made them for years – although can’t remember where she first got it from. I’ve made a few changes.
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