Cinnamon Scrolls or Sticky buns as they're known in the US are a favourite breakfast treat. In Australia, Bakers Delight makes a range of sweet scrolls, which are very popular but expensive! Today I'm sharing a copycat recipe that is the basis for Cinnamon Scrolls, Apple and Walnut Scrolls or the famous American Sticky Bun.
Start the day with these super soft, sweet scrolls, the house will smell amazing and your tastebuds will thank you!
Today I'm using a sweet dough recipe and making Apple and Walnut Scrolls with a Maple Glaze. I got a little bit addicted to these when I was pregnant with my last child. It's lucky I could make my own because it was getting a little emabarrassing visiting Bakers Delight each day!
I promise this recipe is so simple to make. Feel free to choose any fillings you like. At Bakers delight they sometimes make berries and apples, or custard and apples. You could also be truly decadent and use Nutella and chopped hazelnuts. The choice is yours, but this is my personal preference.
So what is the difference between Sticky Buns and Cinnamon Scrolls?
The American Sticky roll uses a basic dough with a filling of pecan, or walnuts and a sticky brown sugar butter filling.
This treat uses the same delicious dough however the filling is a rich cinnamon, brown sugar and butter mixture. Once baked the rolls are glazed with an icing sugar mixture, sometimes made of cream cheese.
Bakers Delight Apple & Walnut Scrolls
Bakers delight makes a range of sweet scrolls. These combine cinnamon with a sticky bun filling and a sweet dollop of icing sugar glaze. As you already know, my favourite in the Bakers Delight range is the Apple and Walnut Scroll.
My recipe today is a combination of the three ideas above.
More Bread-Based Recipes
Are you looking for more easy bread recipes? At Thermokitchen baking bread happens a few times per week. I bake pizza, sandwich loaves, bread rolls, cheesymite scrolls, Hot Cross Buns, brioche, sourdough, pide and every other variation of basic dough imaginable!
So if you're looking for anything dough based, take a look at some of the links above!
Dough Trouble Shooting
If you have any concerns when you're making your dough, feel free to take a look at the article I wrote called No Fail Bread. This goes through a little of the science behind dough and the aerating process. I also give some tips to help troubleshoot if things aren't going according to plan.
If you are making bread in winter, or the day is a little cool, take a look at my story on how to proof dough in cold weather.
Before you BAKE!
Would you like to eat these fresh in the morning without all the work??
You can prepare the dough and filling the night before and bake the Cinnamon Scroll in the morning.
Simply complete the method up to the point the scrolls are due to be placed in the oven.
- Spray some plastic film with oil and cover the scrolls.
- Place the scrolls in the fridge.
- leave overnight
In the morning;
- Remove the scrolls from the fridge
- Allow them to come to room temperature
- Preheat the oven.
To cook, remove the plastic wrap and bake as normal. Glaze and enjoy.
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Cinnamon Scrolls or Sticky Buns
Basic Scroll Dough
- 310 g water warm
- 2 teaspoon yeast
- 15 g white sugar
- 510 g Bakers White Flour
- 5 gm vanilla paste
- 15 g vegetable oil
- 1 teaspoon bread improver
- 1 teaspoon salt
- 120 g salted butter room temp
- 125 g brown sugar
- 1 teaspoon cornflour
- 1 tsp ground cinnamon
- 125 g walnuts chopped
- 350 g pie apples canned (no liquid)
- 1 ½ cups icing sugar
- 3-4 TBS maple syrup
- Place warm water, sugar and yeast in TM bowl. Combine 1 min/37 degree/Speed 1.310 g water, 2 teaspoon yeast, 15 g white sugar
- Add vanilla paste, flour, oil, salt and bread improver to the water. Knead 2 min.510 g Bakers White Flour, 5 gm vanilla paste, 15 g vegetable oil, 1 teaspoon salt, 1 teaspoon bread improver
- Scrape down bowl and repeat if necessary. Knead 2 min.
- Remove dough from TM and place in an oiled bowl. Cover the bowl with plastic wrap and leave in a warm place to proof.
- Proof the dough until it is double in size. Meanwhile, make filling.
- Add butterfly to TM bowl.
- Place butter, sugar, cornflour and cinnamon in TM bowl. Whip 1 min/Speed 4.120 g salted butter, 125 g brown sugar, 1 teaspoon cornflour, 1 teaspoon ground cinnamon
- Scrape down and repeat. Whip 2 min/Speed 4.
- Remove the butter and reserve in a bowl.
- Grease a round baking dish with butter. Please note, my baking dish should have been bigger for fluffier scrolls.
- Spray the bench with oil and empty dough onto the bench.
- Gently work the dough into a rectangle shape about 1-2 cm thick.
- Spread the sugar butter filling over the dough.
- Sprinkle over the nuts and add apple to the dough.125 g walnuts, 350 g pie apples
- Carefully roll the scroll up, enclosing the filling.
- Use a knife or peice of string to cut the log into 8 even pieces.
- Place each scroll in the baking dish. Its best if the scrolls don't quite touch so they have room to further grow as they proof.
- Cover the scrolls with grease plastic wrap and allow to proof.
- Once the scrolls are nice and puffy they can be cooked.
- Pre-heat the oven to 170 degrees.
- Remove the plastic wrap and bake scrolls for 30 - 40 minutes depending on your oven.
- To test if cooked use a skewer in the dough of the central scroll.
- Combine the icing sugar and maple syrup in a small bowl.1 ½ cups icing sugar, 3-4 TBS maple syrup
- Once the scrolls are partially cooled drizzle the glaze of the top.
- See note about preparing the dough and cooking the scrolls in the morning for a hot breakfast treat.
- Note that a larger baking dish would have resulted in larger, puffier scrolls.
Please feel free to leave me a comment. Did your family enjoy these cinnamon scrolls? What fillings did you use to in yours?? I love hearing from everyone 🙂
Rating the recipe once you’ve made the dish helps other readers decide whether to make my dishes. PLUS if you take any pics, please post them to social media and tag me!!