Apple Cinnamon Scrolls

Apple Cinnamon Scrolls

  • Ingredients

  • 2 cups self-raising flour

    1 tsp baking powder

    ½ tsp ground cinnamon

    100g unsalted butter, chopped, chilled

    2/3 cup milk

    Extra flour, to dust

    1 egg yolk, lightly beaten



    20g butter, chopped

    4 medium apples, peeled, cored, diced into 1cm cubes

    ¼ cup EQUAL Spoonful

    1 tsp ground cinnamon



    3 Tbsp EQUAL Spoonful

    2 tsp corn flour

    2 tsp water


  1. To make filling, melt butter in a large non-stick frying pan over a high heat. Add apple and cook for 8 minutes or until lightly browned and just tender. Stir in Equal Spoonful and cinnamon, then remove from heat and transfer to a medium bowl. Set aside for 10 minutes to cool.
  2. Meanwhile, preheat oven to 200°C. Line an oven tray with baking paper. Sift flour, baking powder and cinnamon into a large bowl. Add butter and use your fingertips to rub into flour until mixture resembles fine breadcrumbs. Make a well in centre and add milk. Use a butter knife to stir, cutting into mixture, until a soft loose sticky dough forms.
  3. Turn out dough onto a lightly floured bench and knead until all flour has been incorporated. Roll dough between 2 sheets of baking paper into a 5mm thick rectangle, roughly 35 x 30cm. Scatter apple mixture on top, leaving a 1cm border.
  4. Roll up from 1 long side to form a log. Trim off edges, then cut into twelve 2cm thick rounds. Arrange rounds 5mm apart, cut side up, on prepared tray. Brush with a little of the egg yolk and bake for 20-25 minutes or until golden and cooked through. Set aside for 15 minutes to cool slightly.
  5. Meanwhile, to make icing, combine ingredients in a small bowl until smooth. Drizzle icing over warm scrolls and serve immediately.

Nutritional Information

Average Quantity Per Serve


847 kJ (203 Cal)


3.5 g

Fat Total

- Saturated

9.6 g

5.9 g

Carbohydrate Total

- Sugars

24.9 g

6.7 g


317 mg