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Apple Cinnamon Scrolls

Updated: Apr 10, 2022



If you like scrolls, you are going to love this apple cinnamon scrolls with home made salted caramel. This recipe consist of a Tang Zhong based bread that is perfect to yield a soft and fluffy texture that does not go dry overnight. Super simple to make and you can prepare, bake and enjoy them all in one day!


Try them out and let me know what you think 😄~!




 




 

RECIPE

YIELD: 9 x Cinnabuns

Baking Pan: 200mm deep square baking tin

Preparation time: 2 hours 30 minutes

Baking time: 20 -30 minutes

Bulk Proofing: 1 -2 hours

Final Proofing - 30 minutes -1 hour

DOUGH


Tang Zhong

100 g whole milk

25 g Bread Flour

Final Dough

360g Bread Flour

7 g Fine Salt

25g Castor Sugar/ Granulated Sugar

8g Instant Yeast

60 g Unsalted butter, softened

50 g Whole Egg - 1 medium egg

160 g Full Cream Milk - cold




APPLE PIE FILLING

1 Small granny smith green apple

1 Small Royal Gala red Apple

30g Unsalted Butter

80g Brown Sugar

½ tsp Ground cinnamon


BROWN SUGAR CINNAMON FILLING

180g Unsalted Butter

50g Light Brown Sugar

2 tbsp Cinnamon Powder

1/2 tsp Fine Salt



CARAMEL SAUCE

200g Caster Sugar

90g Unsalted salted butter, room temperature cut up into 6 pieces

120ml Cream 35% Fat

1 tsp Sea Salt Flakes



SUGAR SYRUP

50 g Boiling water

80 g Caster Sugar

 



Method


FOR THE SALTED CARAMEL SAUCE


1. Heat the cream in a microwave until it starts to boil. Alternatively you can boil the cream in a small saucepan. Keep hot and set aside.


2. In a separate saucepan, heat the sugar over medium heat while stirring it gently. Do not vigorously mix the sugar too much or this can cause to sugar to crystalize.


3. Once the sugar has fully melted, turn the heat off, then add in the room temperature butter. Gradually stream in the hot cream and whisk until well incorporated.


4. Turn on the heat again on low and continue to cook the caramel while gently whisking for 1 minute. This will thicken the caramel slightly upon cooling. If you want a really liquid caramel, you can skip the extra cooking step.


5. Transfer the caramel into a sterilized jar and reserve.


Note: The caramel can keep in a clean jar in the fridge for up to 3 weeks.



 

FOR THE APPLE FILLING


1. Squeeze the lemon juice into a bowl and add in 2 tablespoon of cold water.


2. Peel and core the apples. Dice the apples to approximately 1 cm cubes then toss them into the lemon water.


3. In a skillet or a saucepan, melt the butter over low to medium heat. Add in the apples, sugar and cinnamon and cook while stirring constantly until the apples are just tender. The cooking time will take only 3 to 5 minutes. Do not overcook the apples. You do not want the apples to become mushy.