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Thermomix Caramel Scrolls

Thermomix Caramel Scrolls

Course Sweet
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12


  • 300 g (2 Cups) of self raising flour
  • 90 g of butter
  • ½ teaspoon of salt
  • 160 ml (⅔ Cup) of milk
  • For the filling
  • 1 tin of Caramel Top 'N' Fill
  • For the icing
  • 1 cup of icing sugar
  • 2 tablespoons of boiling water
  • ½ teaspoon of vanilla extract


  • Preheat your oven to 210 degrees and line a baking tray with baking paper.
  • Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.
  • Add the milk and mix for 7 seconds on speed 4 to combine.
  • Use the kneading function to knead the dough for 2 minutes.
  • Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.
  • Spread the Caramel Top N Fill (which has been lightly whisked) over the top of the dough, leaving a 2cm gap around the edges. If it’s a warm day, I suggest popping it into the fridge to chill for 30 minutes before moving onto the next step.
  • Starting at the long side, carefully roll the dough until enclosed.
  • Place your dough into the fridge to chill for 15 minutes - this makes it easier to cut.
  • Cut into 12 slices – approximately 2cm thick.
  • Place on a baking tray – make sure to leave enough room for the scrolls to rise.
  • Bake in oven for 18 minutes or until golden brown on top and cooked through.
  • Let the scrolls cool on the tray for five minutes while you make the Vanilla Icing by combining the icing sugar, boiling water and vanilla extract together in a small bowl.
  • Pour the Vanilla icing over the top of the Caramel Scrolls before letting them cool for a further five minutes.