Apple Crumble Cinnamon Scrolls
These little apple crumble cinnamon scrolls are to die for! They take a bit of time but the method is super simple and they are well worth the wait!
Ingredients
For the filling:
- 4 Jazz Apples cored and cut into small cubes
- 50 g Anchor Butter
- 1 tsp ground cinnamon
- 1 packet gingernut biscuits crushed
For the buns:
- 550 g Chantal Organics Flour
- 2 tbsp baking powder
- 2 tsp salt
- 2 tsp cinnamon
- 230 g Anchor Butter cubed
- 280 ml Anchor Milk
Extras:
- Chantal Organics Flour for rolling
- Anchor Butter for greasing the tin and brushing the scrolls
- Biscuit crumbs mixed with sugar and cinnamon to sprinkle on top
Instructions
- Make the apple filling. Stew the apples, butter and cinnamon in a small saucepan over medium heat until soft, sticky and the liquid is reduced as much as possible. Mash the apples with a fork then set aside to cool completely - best to be refrigerated until adding to the pastry.
- Heat the oven to 200°C and grease a 12 hole muffin tray with melted butter.
- Make the scroll dough. In a stand alone mixer with a paddle attachment, pulse process the dry ‘bun ingredients’ with the cubed cold butter until you have a fine crumb. Add the milk and continue to process until a dough is formed.
- Tip the dough out onto a lightly floured surface and give it a gentle knead for 1 minute then leave to rest for 10 minutes.
- Roll out the dough into a rectangle roughly 5mm thick. Spread the cold apple mixture all over the dough and sprinkle with biscuit crumbs.
- Roll the long side away from you tightly to form a spiral roll.
- Cut into 12 even slices and place each piece into the muffin tin, spiral facing up. Brush the top with melted butter.
- Bake in the oven for 25-30 minutes or until golden.
- Sprinkle some biscuit crumbs mixed with sugar & cinnamon while they are still hot.
- Best served warm!
Tried this recipe?Let us know how it was!
