Apple and Cinnamon Scrolls | An Easy Lunchbox Recipe (2024)

• ▢ 2 cups self raising flour
• ▢ 90 grams butter
• ▢ ½ teaspoon salt
• ▢ ⅔ cup milk

Filling

• ▢ 50 g butter softened
• ▢ 1 tablespoon cinnamon
• ▢ 2 apples peeled and roughly chopped

Icing

• ▢ 1 cup icing sugar
• ▢ 2 tablespoons boiling water
• ▢ ½ teaspoon vanilla extract

• Preheat the oven to 210 degrees and line an oven tray with baking paper.

• Sift the flour and salt together in a large bowl before rubbing in the butter until the mixture is the consistency of bread crumbs.

• Slowly add the milk and use a butter knife to combine. Turn out the dough and knead until it forms a smooth ball.

• Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.

• Spread the softened butter over the dough, leaving a 2cm gap around the edges.

• Sprinkle the apple pieces and cinnamon over the top of the butter.

• Starting at the long side carefully roll the dough until enclosed.

• Place the scroll log into the fridge for 20 mins to chill.

• Cut into 12 slices – approximately 2cm thick.

• Place on a baking tray, making sure you leave enough room to rise andbake in oven for 20 minutes or until golden brown on top and cooked through.

• Let the scrolls cool on the tray for 5 minutes. In the meantime, combine the icing sugar, boiling water and vanilla extract to make the icing. Drizzle the icing over the top of the still warm scrolls.

• Allow the scrolls to cool for a further 5 minutes and enjoy!

• ▢ 300 grams self raising flour
• ▢ 90 grams butter
• ▢ ½ teaspoon salt
• ▢ 160 grams milk

Filling

• ▢ 50 g butter softened
• ▢ 1 tablespoon cinnamon
• ▢ 2 apples peeled and roughly chopped

Icing

• ▢ 150 grams icing sugar
• ▢ 2 tablespoons boiling water
• ▢ ½ teaspoon vanilla extract

• Preheat the oven to 210 degrees and line an oven tray with baking paper.

• Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.
  

• Add the milk and mix for 7 seconds on speed 4 to combine.
  

• Use the kneading function to knead the dough for 2 minutes

• Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.

• Spread the softened butter over the dough, leaving a 2cm gap around the edges.

• Sprinkle the apple pieces and cinnamon over the top of the butter.

• Starting at the long side carefully roll the dough until enclosed.

• Place the scroll log into the fridge for 20 mins to chill.

• Cut into 12 slices – approximately 2cm thick.

• Place on a baking tray, making sure you leave enough room to rise andbake in oven for 20 minutes or until golden brown on top and cooked through.

• Let the scrolls cool on the tray for 5 minutes. In the meantime, combine the icing sugar, boiling water and vanilla extract to make the icing. Drizzle the icing over the top of the still warm scrolls.

• Allow the scrolls to cool for a further 5 minutes and enjoy!