Apple and cinnamon scrolls




Prep Time


Cook Time

You’ll be surprised how quick and easy it is to make these spicy, sticky scrolls.



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


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.