These Thermomix Apple & Cinnamon Scrolls really, really need to be the next thing you make in your Thermomix. Seriously, they’re that good!
Here at ThermoBliss we love making sweet scrolls (if you haven’t tried our Caramel Scrolls or our Nutella & Raspberry Scrolls you really should!). Sweet scrolls just make the perfect mid-morning treat with a cuppa, a great lunchbox filler… or just a sneaky late night snack.
The best thing of all is that these Thermomix Apple & Cinnamon Scrolls can be frozen in an airtight container for up to 3 months – which means you can get super organised and then have easy to grab snacks ready to go!
Thermomix Apple & Cinnamon Scrolls
Ingredients
- 90 g cold butter
- 300 g self raising flour
- 150 g milk
- 70 g butter , room temperature
- 50 g brown sugar
- 3 tsp cinnamon
- 1 apple , peeled, cored and cut into very small chunks
- 150 g icing sugar
- 3 tbs (approx) hot water
Instructions
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Preheat oven to 210 degrees.
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Lightly grease a 20cm round cake tin and set aside.
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Place the cold butter and self raising flour into the Thermomix bowl.
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Mix on Speed 5, 10 seconds. Scrape down the sides of the bowl and repeat 2 more times.
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Mix on Interval (knead) function for 1 minute (whilst pouring in the milk).
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Sprinkle some extra flour onto a board or bench.
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Roll the dough out into a 5mm thick rectangle.
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Place the room temperature butter, brown sugar and cinnamon into the Thermomix bowl.
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Mix on Speed 4 for 20 seconds. Scrape down the sides of the bowl and repeat.
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Spread the cinnamon butter mixture onto the dough.
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Sprinkle over the chopped apple.
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Roll the dough up into a tube (lengthways).
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Use a sharp knife to cut the roll into 8-10 pieces.
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Place the pieces cut side up into the prepared cake tin (allow the rolls to touch one another as this will help them to rise).
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Bake for 15 minutes or until golden brown.
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Allow to cool slightly in the tin.
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Place the icing sugar and 2 tbs hot water into the Thermomix bowl.
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Mix on Speed 6 for 10 seconds. Scrape down the bowl and repeat 2 more times.
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If the mixture is slightly runny, use a spoon to drizzle it over the buns.
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If the mixture is still too thick, add another tablespoon of hot water and mix for a further 10 seconds.
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Serve warm or cold.
Thank you so much for the apple and cinnamon scroll recipe, i have just made them and they were all eaten before the oven cooled down! I would like to freeze them and have for Xmas morning, do I make them and place in freezer? or cook them and place in freezer? How is it best?
Thanks again, i love your website….I am now off to clean my machine after reading your tips on how do do it!
Taryn
Hi Taryn, oh thank you so much! I’m thrilled you enjoyed the rolls! I usually freeze them after they’ve been cooked – just pop wrap them in cling wrap or foil and place into an airtight container. You can also freeze the uncooked dough if you prefer. xx
Hi Lucy,
these look amazing! I am also thinking of making these ahead of time and serving for christmas morning. What is best way to defrost?
Thanks,
Meah
Hi Meah, you sure can defrost them! I usually just pop them onto the bench with a tea towel over the top for a couple of hours!
Hi …
after finding you great website, I right away made the cinnamon rolls. I must have done something wrong.
The rolls were kinda dry, and not as I would know them “fluffy”.
I did use the German “Backpulver” with the flour instead of self rising flour(because its not possible to buy here). Might that be the case and should I use baking soda/Natron? Might I have used to much Backpulver?
Second mistake Im thinking of, the dough was rolled out twice on flour (because I couldnt get the rectangle:)). Could you please help me? Id love to make them for my sons 1st bday.
Your website made me want to cook more again th the Thermomix. Great recipes !!!
PS. One more thing, the degrees on the oven- Is that Celcius ;-)? I would guess so.
Yep celsius! xx
Hi Joanna, I’m sorry but I can’t help you – I have never cooked wit Backpulver before! I can only vouch for the recipe using the exact ingredients listed. Sorry!