You’ll be surprised how quick and easy it is to make these spicy, sticky scrolls.
Ingredients
For the scrolls
- 2 cups flour
- 90g butter — diced
- 150–200ml milk
- ⅔ cup icing sugar
- A little boiling water
For the apple filling
- 1 large apple — peeled, cored and finely diced
- 70g butter — softened
- ¼ cup brown sugar
- 1 tablespoon cinnamon
Method
For the apple and cinnamon scrolls
- Preheat the oven to 220°C (210°C fan bake). Grease a 20cm-diameter round cake tin.
- Whisk the flour in a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
- Make a well in the centre and add the milk, a little at a time, stirring until the mixture forms a dough.
- Turn out onto a lightly floured surface and knead until smooth.
- Roll out into a rectangle about 5mm thick.
- To make the Apple Filling, combine the ingredients in a medium bowl.
- Spread evenly over the dough.
- Roll the dough up into a tube lengthwise, then cut into 8–10 scrolls.
- Arrange the scolls snugly in the prepared tin, allowing them to touch. Bake for 18–22 minutes or until golden brown and cooked through. Leave to cool slightly in the tin.
- To glaze, mix the icing sugar with enough boiling water to make a smooth paste.
- Using a spoon, drizzle the glaze over the scrolls. Leave to set for 20 minutes before serving.