Estimated reading time: 7 minutes
Cinnamon Scrolls are a delicious doughy treat with a rolled cinnamon and sugar filling. They are commonly drizzled in a sticky icing glaze. The sticky icing is why they are called Sticky buns in the US. Sticky Buns are a favourite breakfast treat in America. Once you have mastered the Cinnamon Scroll it's easy to pimp the recipe into Apple and Walnut Scrolls that will rival even Bakers Delight.
Please note there may be affiliate links in this post. For more information see my disclosure page or the bottom of this article.
In Australia, Bakers Delight makes a range of sweet scrolls, which are very popular but expensive! Today I'm sharing a copycat recipe. This is a Cinnamon scroll on steroids. I have taken the basic scroll recipe and made an Apple and Walnut version.
Today I'm using a sweet dough recipe to make the Apple and Walnut Scrolls and topping them 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 became a little embarrassing 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?
Sticky Buns
The American Sticky Bun uses a basic dough with a filling of pecan, or walnuts and a sticky brown sugar butter filling. Once baked the buns are glazed with an icing mixture that includes cream cheese.
Cinnamon Scrolls
This treat uses the same delicious dough rich spice sugar, and buttery filling. Once baked the scrolls are glazed with a thin icing sugar mixture. This is unlike the rich cream cheese frosting of the Sticky Buns.
Bakers Delight Apple & Walnut Scrolls
Today I am making a Bakers Delight Apple & Walnut Scroll copycat.
More Thermomix Bread Recipes
Once you have made your first loaf you will want to put your new skills to the test and try some more bread recipes.
- Quick Pizza Dough
- Buffalo Chicken Pizza
- Cheesymite Scrolls
- Cheese & Garlic Star Bread
- Cinnamon Scrolls
- Hot Cross Buns
- Thermomix Bread
- Thermomix Bread
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. The article explains the science behind dough and the aerating process. I also give some tips to help troubleshoot if things aren't going according to plan.
Making bread, or dough in Winter can be a challenge. I have addressed the difficulties and provided solutions in my story 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 or Apple and Walnut Scroll in the morning.
Simply complete the method up to the point the scrolls are due to be placed in the oven.
Then;
- 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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Start the day with these super soft, sweet scrolls. Your house will smell amazing, and your tastebuds will thank you!
Recipe Serving Adjustments
Please note, that although the recipe card allows you to change the serving size and adjust the recipe this SHOULD NOT be done. Adjusting a Thermomix recipe will lead to unexpected and undesired outcomes. Please always stick to the exact ingredient quantities and times given in my recipe.
*The recipe card is generic and designed for all websites, this is a feature I can't remove.
Cinnamon Scrolls or Sticky Buns
Equipment
- 1 ThermoServer Or Thermal Dish with lid
Ingredients
Basic Scroll Dough
- 300 g water warm
- 2 teaspoon yeast
- 60 g white sugar
- 510 g Bakers White Flour
- 5 gm vanilla paste
- 60 g butter at room temp
- 1 teaspoon bread improver
- 1 teaspoon salt
Filling
- 120 g salted butter room temp
- 125 g brown sugar
- 2 teaspoon cornflour
- 1 tsp ground cinnamon
- 125 g walnuts chopped
- 350 g pie apples canned (no liquid)
Glaze
- 1 ½ cups icing sugar
- 3-4 TBS maple syrup
Instructions
Dough
- Place boiling water in the ThermoServer or Thermal dish. Once it's hot, remove and dry the dish and place it somewhere warm.
- Place warm water, sugar and yeast in TM bowl. Combine 1 min/37 degree/Speed 1.300 g water, 2 teaspoon yeast, 60 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, 60 g butter, 1 teaspoon salt, 1 teaspoon bread improver
- Remove dough from TM and place in the oiled thermoServer or Thermal dish. 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.
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, 2 teaspoon cornflour, 1 teaspoon ground cinnamon
- Scrape down and repeat. Whip 2 min/Speed 4.
- Remove the butter and reserve in a bowl.
Making Scrolls
- 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.
Glaze
- 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.
Notes
- See notes 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.
- See notes about proofing in Winter if the weather is cold
Nutrition
Please feel free to leave me a comment. Did your family enjoy these cinnamon scrolls? What fillings did you use 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!!
Happy Cooking
Julie
xx
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Jilly says
Holy moly, these are insanely good!!! I skipped the Apple and walnuts and just made plain cinnamon for my picky eater son and he gobbled them up. They are so soft and delicious! Thanks for another fabulous recipe!!
Julie Carlyle says
Hi Jilly
Your comment made me so happy!! You can't imagine how lovely it is yo get comments like yours. Thank you so much for taking the top to come back.
I'm pleased your son "gobbled them up" what a cutie 🙂
Happy cooking
Julie
Kel says
Received your email last night and made these today. I didn’t have pie apples. I had 3 pink lady apples so just cooked them up with a bit of butter & some cinnamon. Worked perfectly. These scrolls are divine! Thank you for sharing your recipe Julie. Just wondering what is the best way to store them please?
Julie Carlyle says
Hi Kel
I'm so pleased you enjoyed the recipe. Thank you so much for coming back and rating it for me 🙂
Happy Cooking
J
Eloise Seddon says
I have tried multiple other thermy apple cinnamon scroll recipes and have had failure after failure. Finally found a recipe that produces delicious, fluffy, sweet, big scrolls. Will be doing again. Thank you!
Julie Carlyle says
Thank you so much Eloise for your kind comment. I’m so pleased you enjoyed the recipe.
Happy Cooking
J
Tatiana says
Sensational! I didn't use bread improver, only yeast. And I used butter instead of oil in the dough. Beautiful texture, and the dough was so puffy. I also made my own 'pie apples' while the dough was proving.
Looking forward to try it with other fillings. Thank you for spreading the goodness:))
Julie Carlyle says
Hi Tatiana
I’m so pleased you enjoyed the recipe! It would have been amazing with homemade pie apples!
Yum!!
Thanks for the love xx
Julie
Heidi Hyland says
Oh these Apple and Walnut Scrolls are the best. Just had them fresh out of the oven no bought scrolls even go close to matching these. Thank you ThermoKitchrn.