I finally got around to making Apple and Cinnamon Scrolls on the weekend. Absolutely delicious. Could do with an extra apple and more cinnamon though (not included in the recipe). Mine weren't quite as pretty as the above, but they tasted yummy. Would also be nice with some chopped pecans, but too many points for me then.
Apple & Cinnamon Scrolls
Serves 8 @ 3.5 points, though I made 10 @ 3 points because there are 5 of us.
Ingredients
2 3/4 cup self-raising white flour
1 tbs dried yeast, (7g sachet)
2 tbs caster sugar
50 g Weight Watchers Canola Spread
1/2 cup skim milk, warmed
1/2 cup buttermilk
1 medium apple, (red), cored, finely chopped
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup brown sugar
1 spray canola oil
2 3/4 cup self-raising white flour
1 tbs dried yeast, (7g sachet)
2 tbs caster sugar
50 g Weight Watchers Canola Spread
1/2 cup skim milk, warmed
1/2 cup buttermilk
1 medium apple, (red), cored, finely chopped
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup brown sugar
1 spray canola oil
Instructions
- Combine flour, yeast and caster sugar in bowl. Stir to combine, then make a well in the centre. Combine spread, milk and buttermilk in a jug and pour into well. Use a wooden spoon to mix together until combined. Use your hands to bring dough together in bowl.
- Turn dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic, adding more flour if necessary. Place dough in a clean bowl sprayed with oil. Cover with a damp tea towel and set aside in a warm spot to prove for 1 hr, or until double in size.
- Preheat oven to 220°C. Spray a 18cm x 25cm deep tin with oil and set aside. Knead dough again for a further 2-3 minutes, or until smooth and elastic. Place dough on a sheet of baking paper and roll out to a 26cm x 36cm rectangle.
- Combine apple, cinnamon, nutmeg and sugar together in a bowl. Sprinkle mixture evenly over dough. Roll up firmly to enclose filling and form a log.
- Cut dough log into 8 even slices and place side by side on prepared tray. Cover with a tea towel and set aside to prove for a further 20 minutes. Bake in preheated oven for approximately 25 minutes, or until golden and cooked through. Best served warm.
Notes
These scrolls are best eaten on the day they are made, however they are suitable to freeze for up to 3 months, and are best individually wrapped before freezing for portion control and maximum freshness!
this look absolutely scrumptious!! Do you think they would work with soy milk rather than butter milk?
ReplyDeleteomg, I am SO making those tomorrow - have a box of apples to use!! xxx I might add currants and glaze them though.. :P That's bad right?
ReplyDeleteHey making this, when do you introduce the butter? Can't see it in the recipe?
ReplyDeleteIt's the spread Liss - so step 1, combine with milk and buttermilk. I melted it along with the skim milk.
ReplyDeleteJust wanted to let you know, mine turned out brilliantly - am about to make my second batch.
ReplyDeleteYou know - you can make buttermilk by putting 1 tb white vinegar in a 1 cup measure, and filling it with milk and leave for 5 mins. That's it! You could prob use skim too.
i'm baking these now! they're looking pretty good. I can't believe I've making homemade scrolls! I don't know why but I thought they'd be really tricky. Bread products scare me.....
ReplyDelete