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Apple & Cinnamon Scrolls

Preparation Time30 mins
Cook Time25 mins


550g self-raising flour
2 tsp baking powder
1⁄4 tsp salt
400g Greek yoghurt (or dairy-free alternative)

4 pink lady apples, peeled & cut into 1cm dice
½ cup maple syrup
40g unsalted butter
1 ½ tsp ground cinnamon
40g maple sugar, or brown sugar, plus extra to sprinkle


Preheat oven to 160°C and line a 20cm x 30cm baking tray with baking paper.

For dough, place flour, baking powder, salt and yoghurt in the bowl of an electric mixer fitted with a dough hook and knead for 5 minutes until dough comes together and is smooth. Cover and rest for 15 minutes.

For the filling, place apples, maple syrup and butter in a saucepan over medium heat. Cook, stirring occasionally, for 4-5 minutes until apples are tender and mixture has thickened. Remove from heat and set aside to cool.

Roll out dough onto a lightly floured bench into a rough 30cm x 40cm rounded rectangle shape. Spread the apple filling evenly onto the dough, covering it entirely. Sprinkle with cinnamon and maple sugar. Roll up the dough along the long edge so you have one long log. Cut into 12 even scrolls. Place scrolls onto baking tray, cut-side-up, spaced out to ensure the scrolls aren’t touching, so they will have room to rise. Sprinkle with extra maple sugar.

Bake scrolls for 25 minutes until risen and lightly golden. Serve warm.

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au

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