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Apple and Cinnamon Scrolls
Nothing like fresh scrolls with that perfect cuppa.
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Breakfast
Servings
4
Ingredients
3
cups
self-raising flour
2
tbsp
icing sugar
1
tsp
cinnamon
100g
Butter
(soft, diced)
185ml
Milk
2
tbsp
Brown sugar
1
cup
pie apple
(canned)
1
cup
sultana
Instructions
In a medium bowl, combine flour, icing sugar & cinnamon.
Rub the butter into the flour until the mixture resembles bread crumbs or process in the food processor.
Add milk and stir until combined.
Turn dough onto a lightly floured surface and knead until combined.
Use a lightly floured rolling pin and roll mixture into a 30 x 40 cm rectangle.
Sprinkle with brown sugar, apple and sultana’s leaving a 1cm border free from topping.
Starting form the long side roll up firmly to form a log.
Brush the edge with a little milk, press down firmly to seal the log.
On a chopping board cut 3cm portions using a sharp knife into 12 equal portions.
Place scrolls in a circular pattern in the Sauté Pan, cover with vents closed and place over stovetop on medium heat.
Cook for 10 minutes or until lid is hot to touch.
Invert onto Sauté Pan lid, slide scrolls back into the pan.
Cook for a further 5-8 minutes or until golden brown and cooked through.
Notes
Add 1/4 cup chopped chocolate for a different topping.