These caramelised apple and cinnamon scrolls are a happy accident. Want to take regular apple and cinnamon scrolls that one step further? Well, have some toddlers who distract you from keeping an eye on the apples stewing on the stove. That should do it!
I was having the wonderful Ruth (Gourmet Girlfriend) over for a cup of tea and a chat, and wanted to have something fresh-baked out of the oven. I made a quick pizza dough in the breadmaker the night before, used some for the kids’ dinner, and rolled the rest with a lovely sweet cinnamony filling. I popped them into the oven the next morning to warm, and then I ate pretty much the whole plate single-handedly. Sorry, Ruth!
I used the pizza dough recipe from the side of the box of flour, and winged the rest. Happy accident indeed!
To make them heart-shaped for your loved ones on this special day, you can roll each edge into the middle (instead of one big spiral) and refrigerate for a bit. When it’s slightly firm, you can cut into the slices and place them on the tray. You might need to foof them a bit to make sure they’re in the right shape before baking, but it doesn’t take much 🙂Print
Super-quick and easy apple and cinnamon scrolls for your next morning tea.
- 1.5 cups plain flour
- 1 teaspoon dried yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 2/3 cups lukewarm water
- 1 tablespoon olive oil
- 1 Large apple, peeled and diced
- 1 tablespoon lemon juice
- 1/4 cup water
- 2 tablespoons salted butter
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
- 1 tablespoon raw sugar
- To make the pizza dough, add yeast, sugar, and water and let sit for 10 minutes.
- In a large bowl, add the flour and the salt.
- Pour in the water/yeast mix and the olive oil.
- I did this in the breadmaker, but by hand just incorporate the ingredients until they come together.
- Turn the dough out onto a floured surface and knead until smooth and elastic (about 10 minutes).
- Put back in the bowl and cover. Leave to rise in a warm place until doubled in volume (half an hour to an hour).
- Make the apple puree.
- Punch the risen dough down and give it a quick knead.
- Roll out into a large rectangle on a floured surface. I leave it about a centimetre thick.
- Cover the dough with the apple puree, right to the edges, but leaving a strip about a centimetre wide down one of the longest sides.
- Roll up from the widest edge (sometimes I need a spatula or knife to help lift it off the bench if I’ve been a bit stingy with the flour) until you have a fat little roll. You will be rolling from the apple-covered end, toward the strip with no apple, which will be the bit that seals your roll.
- Slice the roll crossways at one-inch intervals and lay them cut side down on a greased baking tray.
- Sprinkle the tops with a little raw sugar.
Bake at about 180C for 10-15 minutes, or until dough is cooked through and browned, and filling is piping hot. Yum!
- In a small saucepan, simmer the apple, lemon juice, and water until apple starts to soften and the mix starts to thicken.
- Add butter and leave to sit a bit (maybe turn up the heat if your’e game) until the apple pieces start to caramelise at the edges.
- Add a little extra butter or water at times if you think it needs it.
- When brown and lovely, add cinnamon and brown sugar.
Keywords: apple scrolls, easy scrolls, easy apple scrolls, apple and cinnamon scrolls