(Photography: Tim Roberts, Styling: Michele Cranston)
Soft, fluffy and filled with the comforting flavours of apple and cinnamon, these homemade scrolls are the perfect sweet treat for any time of day. Swirled with spiced apple filling and baked until golden, they’re finished with a simple glaze for an irresistible bakery-style touch. Whether enjoyed warm for breakfast, packed into lunchboxes or served with an afternoon coffee, these apple and cinnamon scrolls are guaranteed to disappear fast.
Ingredients
Method
Preheat oven to 220°C/200°C fan-forced. Lightly grease a 20cm x 30cm rectangular slice pan and cover base with non-stick baking paper.
Follow steps 1 and 2 of the classic scones recipe.
Roll the dough on a lightly floured surface into a 25cm x 30cm rectangle (about 1cm thick). Brush with melted butter and sprinkle with combined brown sugar and cinnamon. Sprinkle with apple, pressing into the dough lightly. Roll up the dough from the long side to enclose the filling. Cut into 12 even slices and carefully place side by side in the prepared pan.
Bake for 15–20 minutes or until golden brown. Cool in pan for 10 minutes, then transfer to a wire rack.
For the icing, sift icing sugar into a small bowl. Stir in vanilla and enough milk to form a thick, spreadable icing. Drizzle scrolls with icing.
Seasonal swap
In the warmer months, substitute apples with peaches to make delicious summer inspired scrolls.
How to cut the scrolls
Use kitchen string to cut the scrolls, to avoid squashing them. Slide the string under the log, cross the ends over the top of the dough, then pull in opposite directions to slice through.
