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.