Apple & Cinnamon Golden Syrup Scrolls

  • There's nothing like the smell of these Apple and Cinnamon scrolls.  Just like the ones you buy at your favourite bakery but even better.  The recipe may take a little bit of extra effort but the end results are well worth it.  Your family will love them.  Lorraine Tucker baked them for the team to welcome our newest member - Vicki Cain.


    11/2 cups (375ml) warm milk

    3 tsp dried yeast

    1 tbsp caster sugar

    4 cups (600g) plain flour

    1/2 tsp salt

    1 egg, lightly whisked

    80g butter, melted

    1/3 cup (70g) brown sugar

    2 tsp ground cinnamon

    1 granny smith apple, peeled, cored and finely chopped

    1/4 cup (30g) walnuts, coarsely chopped (or you could use sultanas instead)

    1/2 cup (125ml) golden syrup

    Warmed apricot jam for glazing


    Combine milk, yeast and sugar in a bowl.  Set aside for 5 minutes until frothy.

    Combine flour and salt in a bowl; make a well in the centre.  Pour milk mixture and egg into the well; stir until well combined.  Cover with plastic wrap and set aside for 40 minutes or until dough doubles in size.

    Preheat oven to 200C.  Brush a 22 cm round cake pan with butter; line base with baking paper.  Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.  Use a rolling pin to roll to a 3- x 40 cm rectangle.  Brush with 1/3 of the melted butter.  Combine sugar and cinnamon in a bowl.  Sprinkle 1/3 of the sugar mixture over the dough.  Fold a short side of dough over two-thirds of the filling.  Fold remaining 1/3 over the top to enclose the filling.  Roll the dough out to a 30 x 40 cm rectangle and repeat the filling and folding process twice. 

    Roll dough to a 30 x 40 cm rectangle.  Sprinkle with apple and walnuts (or sultanas) and drizzle with half the golden syrup.  Roll up the dough from a long side to enclose the filling.  Cut log crossways into 8 portions.  Arrange, cut side up, in a pan.  Cover with plastic wrap and set aside in a warm place for 15 minutes to rise.

    Drizzle over the remaining golden syrup.  Bake in over for 5 minutes then reduce heat to 180C and bake for a further 30 minutes or until golden and cooked through.  Remove from oven and glaze with a little warmed apricot jam.  Set aside for 30 minutes then turn onto a wire rack.