Apple & Cinnamon Scrolls

Submitted by Honnie Barnard

Apple & Cinnamon Scrolls

5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes



  • 2 and 3/4 cups (345g) plain flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons yeast (7g)
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk
  • 2 and 1/2 Tablespoons (40g) unsalted butter
  • 1 large egg


  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 tin of apple pie filling cut into small pieces (or fresh apples stewed and well drained to remove excess moisture)
  • Generous sprinkling of Cinnamon Sugar


  • 1 cup (120g) icing sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk


  • 1. Set aside 1/2 cup of flour. In bowl, add all the dry ingredients together, set aside
  • 2. Heat the water, milk, and butter together in the microwave until the butter is melted (about 1 min on high). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it is an elastic consistency.
  • 3. On a lightly floured surface, knead the dough for a few minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
  • 4. After the dough has rested for 10 mins, roll the dough out in a 30cm x 20cm rectangle. Spread the softened butter on top. Spread the applie and top with a generous amount of cinnamon sugar. make sure the apple topping is not too wet or the dough will go soggy. Roll up the dough tightly into a log and cut into 12 even pieces (about 1 - 1.4 cm thick). Line your slow cooker with baking paper and place the dough laying flat.
  • 5. Put a tea towel under the lid and set to low for about 30-40 to allow the dough to rise.
  • 6. After the rolls have increased in size, turn the slow cooker to high and cook for a further 30-45 mins.
  • 7. When the rolls are cool, make the glaze by mixing the icing sugar, vanilla and milk together until smoother and then drizzle over the rolls.
  • 8. Rolls are best eaten the same day, but will last a few days in a air tight container.

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