These cinnamon scrolls are a minor upgrade from our normal recipe, with the bonus feature of apple mixed throughout the swirls of dough. I think this recipe fits nicely with the Five Beans Food motto: simple, tasty, on a budget and easy to share.
For many years I made cinnamon scrolls with a bread maker dough – see the recipe and its origins in this post here. We have had a bread revolution in our house since then (read about it here) and I now use a no knead bread dough recipe based on the Artisan Bread in 5 book.
These scrolls used a light wholemeal no knead dough, enough for a loaf of bread. Really, any basic dough will do. I don’t add any sweetness to the dough itself as the toppings are sweet enough.
I was inspired to include the apple because we had some that needed using up. We have an apple tree growing apples that taste great but most of them have marks and bruises and other inedible bits on them. Cutting out the bad bits and cooking up the rest seemed the best way to enjoy them without feeling just a little bit disappointed that they didn’t look “perfect”.
Once I had diced the apple I placed it in a saucepan with just a little water, perhaps less than a tablespoon. I put the lid on the saucepan and let it simmer gently for about 10-15 minutes, stirring occasionally, until the apple had softened. Turning off the heat and taking off the lid at this point allows some evaporation of extra juices. I don’t add any sugar or flavours to the apple as I prefer to keep it versatile, keeping my options open for how we might use the rest of the cooked apple.
Preheat the oven to 200°C
Place the butter and coconut oil in a microwave safe bowl or a small saucepan on a low heat, and cook gently until they melt together. Add the brown sugar and cinnamon and mix together.
Take about a third of this mixture and pour it into another small bowl, reserving it for the topping.
Mix the apple into the remaining larger quantity of the butter mixture.
Roll out the dough into a rectangle on a lightly floured surface on which you can use a knife, eg a chopping board. Spread the apple and butter mixture evenly over the rectangle, leaving a small margin on one of the longer edges. Roll up the dough into a long cylinder. Slice the cylinder into sections about 2cm thick, and place each section cut side up onto a tray. Start in the centre of the tray and work outwards in a circle or spiral until all the slices are on the tray. Allow a little space between each of the scrolls to allow them to spread as they rise.
Leave the tray of scrolls in a warm place to rise for about 40 minutes.
Take the reserved butter mixture and brush it evenly over the surface of the scrolls.
Place in the oven and cook for about 20 minutes, or until the scrolls are a light golden colour.
This is what was left for me an hour after they came out of the oven the first time I made these scrolls. I guess I should take that as a compliment. And, I think I will plan to make a double batch next time.
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