Last week I had a sudden craving for cinnamon scrolls.
Great big fat ones full of sugar and all the good stuff. Plus Ronan got into the kitchen one morning and took a bite out of half the apples he found. So I wanted to use them up before they turned brown and nobody finished them off. (I certainly wasn’t giving any to him – he doesn’t actually eat apple, just chews it and spits it out on the floor.)
So I consulted Pinterest, because who knows more about luscious baked goods than Pinterest folks? But after scrolling (ahaha) through the search results and finding all these cinnamon apple caramel raisin peanut butter marshmallow pumpkin spice things I could feel my energy levels slowly fading away with the virtual sugar rush. I eventually came across this recipe through a Google search and adapted it accordingly.
1 1/2 cups milk
1/4 cup butter, melted
4 1/2 cups plain flour
1/2 cup sugar
2 tsp instant yeast (7gm, or 1 individual sachet)
1 tbsp brown sugar
1 tsp cinnamon
1 tbsp butter
1 cup brown sugar
2/3 cup butter
2 tbsp cinnamon
Warm milk + butter together on the stove or in microwave, until the butter melts. Let cool slightly, add egg and beat in with a fork.
Mix 4 cups of flour, sugar, and yeast in a large bowl. Add milk mixture and mix until the dough starts to come together. I kept mixing in the bowl for a while, to ensure it was going dough-y and forming strands (which is a sign the gluten in the flour has been activated). You may need more flour, depending on the absorbency. Turn onto a lightly floured surface and knead for 8-10 minutes.
I added more flour as I kneaded (needed? kneaded? geddit? har har har…that’s my second accidental bad pun in 300 words…) Knead until the dough is smooth and elastic. It was still sticking to my hands when I stopped kneading, but it was plenty smooth and elastic and turned out pretty well.
Place into a clean bowl, cover with plastic wrap (not too tight) and let rise for 1 1/2 hours, or until doubled in size.
While it’s rising you can get on with the apple. Peel, core and chop apples (I would cut them quite small, as the pieces I used ended up too chunky once turned into a scroll), and add brown sugar, cinnamon, and butter. I added a splash of water once it was on the stove.
Cook, stirring occasionally, until softened. I took them off the heat while they were still a little firm in the center, but if I made it again I would cook them until soft all the way through. I like the apple in my scrolls to be verging on soggy.
For the filling, just melt the butter and add sugar and cinnamon.
When the dough has risen, punch down and turn out onto a sheet of baking paper. Roll into a rectangle until 1/4 inch thick. Not that I measured. Looks like my toddler was trying to, though.
Spread with the butter-sugar mixture and sprinkle over the apple pieces.
Roll up the dough, starting with the longest edge. Mine was obviously a little wonky, since it wasn’t a perfect rectangle to begin with.
Using a clean, sharp knife, cut into 16 equal pieces. Mine made 9 nice fat scrolls and 8 knobbly end pieces. A lot of recipes say to discard the end pieces, but I baked the wobbly ones in their own dish to give to the kids. They have slightly less filling and therefore less sugar in them. Place into baking dishes lined with paper.
As you can see, they rise up a LOT after baking so don’t pack them into the dishes too tightly.
Cover and let rise for 45 minutes, or until nearly doubled in size. Preheat the oven partway through rising, or as soon as they’re covered, depending on how crap your oven is. I set mine to 220 degrees C, because my oven runs pretty cold. It would probably be 180C for a decent fan-forced oven.
Once risen, bake for 20 minutes, or until golden. If they start browning but still have soggy bottoms, cover with foil partway through cooking.