I’ve eaten many cinnamon scrolls in my time but have never attempted to bake them myself. Until yesterday. Inspired by Lindy from A Taste of Wintergreen’s wonderful post Love On A Platter. They say a picture paints a thousand words, in this case admiring Lindy’s photo I could almost taste Grandma M’s Cinnamon Buns. Divine and mouthwateringly tempting. Old-fashioned baking at it’s very best. Not too complicated. Well worth the delicious effort.
In my version I’ve used Grandma M’s sweet dough pastry but varied the filling to include apples and caramel. It’s everything a cinnamon scroll should be. Soft, rich and buttery. Oozing with a generous filling. Truly love on a platter. Just ask my family.
Apple, Caramel and Cinnamon Scrolls
Inspired by A Taste of Wintergreen’s Grandma M’s Cinnamon Buns
For The Sweet Dough Pastry
1/2 cup milk, warmed slightly
1 1/4 teaspoons yeast
2 tablespoons sugar
2 1/4 cups plain flour
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons butter, melted
For The Apple Caramel Cinnamon Filling
4 tablespoons butter, softened
4 tablespoons brown sugar
1 tablespoon ground cinnamon
2 small Granny Smith apples, peeled, cored and finely chopped
1/2 cup caramel sauce (recipe below)
To Prepare The Sweet Dough Pastry
COMBINE milk, yeast, and sugar in a jug. Set aside for 5 minutes until frothy. For best results milk should be heated to blood temperature or about 37C.
STIR flour and salt together in a medium sized bowl and make a well in the centre.
ADD lightly beaten egg and melted butter to the frothy milk mixture. Pour into the well. Stir with a wooden spoon until the dough comes together into a ball.
TURN dough out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic. The dough will be stiff at first but will become soft and pliable as you knead it.
FORM into a smooth, round ball and place into a lightly oiled bowl, cover with a tea towel and leave to stand in a warm place until dough has doubled in size, about an hour.
To Prepare the Filling
COMBINE the finely chopped apples with brown sugar and cinnamon in a medium bowl. Set aside.
MAKE the caramel sauce if using home-made. Recipe below. Store bought caramel sauce may be substituted.
To Assemble And Bake The Scrolls
GREASE a 12 hole muffin tin and line the base of each hole with a small square of baking paper.
WHEN the dough has doubled in size, turn onto a lightly floured surface and roll out with a flour dusted rolling pin into a large rectangle approximately 30cm by 40cm wide and 1/2 cm thick.
SPREAD generously with butter and scatter evenly with the apple, cinnamon and sugar mixture. Drizzle with the caramel sauce
ROLL tightly starting with the long side of the rectangle. Trim the ends and divide the log into 12 equal portions with a very sharp knife.
PLACE the scrolls into a well-buttered and base lined 12 hole muffin tin. Cover with a damp tea towel, and leave to rise in a warm place for half an hour, until scrolls have doubled in size.
MEANWHILE preheat oven to 180C, fan-forced.
WHEN the scrolls have doubled in size, uncover the muffin tray and bake in a hot oven, centre rack position for 15-20 minutes, or until scrolls are golden and cooked through.
REMOVE from oven and cool on a wire rack for at least 5 minutes.
DUST with icing sugar to serve.
1/2 cup brown sugar
150 g unsalted butter
1/4 cup milk
1 teaspoon vanilla
PLACE all ingredients in a medium saucepan. Bring to the boil over high heat then simmer gently on low heat for 5 minutes. Cool.