Face-Melting Apple and Cinnamon Scrolls

They will melt your face with their deliciousness!!! TRUST ME.  For this super tasty recipe you'll need to chuck the following ingredients into a bowl in no particular order:

• 3 cups of flour
• 1 egg
• 1/2 cup of sugar
• 1 and a half sachets of instant yeast (about 11g depending on how much you have per sachet. Mine were inconveniently 7g each)
• a tablespoon and a half of butter
• 3/4 cup of warm water 

Proceed to mush all the above ingredients together with your hands in the bowl until it's basically all stuck together, then transfer it to a lightly floured surface where you will need to knead it into submission aka until it's firm and no longer sticky. You may need to add a little more flour. Put the dough back into your bowl and cover tightly with cling wrap. Leave your dough-y lump to rise until it's twice it's original size (about an hour or so)

Whilst your dough is doing it's thing, roughly chop up 4-5 small peeled apples into little cubes. You won't need to cook them first for this recipe.

When your dough has doubled in size, transfer it back onto the floured surface and give it a quick re-knead before rolling it out. The pedantic people out there are going to hate me because I don't roll it to any particular size, I just roll it til it's about a 1/2 inch thick and relatively rectangular shaped (or you know, any shape) Then you'll want to be sprinkling a mixture of cinnamon and brown sugar onto the rolled out dough... It's a personal taste thing in regards to how much, the cinnamon gives it a lovely aroma and the brown sugar caramalises a little with the apples when being cooked.

It's like a giant sugar pizza!

Preheat your oven to 250 degrees. Tip your yummy apple bits onto the dough and spread them out. Then tightly roll up your dough and place your apple-dough log seam side down so it doesn't unroll when you cut it. Cut off slices about 1/2 thick. Don't worry if they unroll a bit or they don't stick, they'll cook just fine. Place your slices into a lined and lightly floured baking dish 1-2cm apart. They will rise together but they come apart easily at the end of cooking.

Brush a little milk on top of each scroll and bake for 10-15minutes or until the tops are lightly browned. If you are however unlucky and have an awful tempermental electric oven like me, bake them at a lower heat of 230 degrees for 15-20 minutes keeping a close eye on them. If you find the bottoms start to burn and the tops are still pale, take them out and test to see if one is cooked through. If so, you can cheat my placing the scrolls under a hot grill for a few minutes essentially cooking the rest of the way through and so you get a nice golden top. 

The only thing to do now (well the second aside from eating them!) is to ice these puppies! It's really simple, it's just a mix of icing sugar and water the same as you would when preparing icing for a cake. You can drizzle it over the top of each bun or you can go nuts and ice the whole thing! Totally up to you! I ice mine and sprinkle a little cinnamon on top too... I do LOVE my cinnamon!! These taste absolutely fab with saltanas thrown into the mix aswell, or some walnuts or berries! If you're really clever you could work some custard in there too somehow but I'm not sure how you'd go about that. I'm sure there is a way! Lookie... finished scrolls! YUMMMM