Vanilla custard and caramel, apple, sultana and cinnamon scrolls

Posted: May 15, 2011 in Bread

Today was baking day. I had some left over caramel and after searching some recipes on caramel I came across Dulce de leche, caramel topped apple and cinnamon scrolls. However pregnancy cravings set in and for a few hours I was craving vanilla custard of all things, so decided to make a batch of caramel apple and cinnamon and vanilla custard scrolls.

Vanilla Custard and Caramel, Apple, Sultana & Cinnamon Scrolls
Recipe Adapted from: – and
Serving Size: 12
Main Ingredient: Custard, Apple
Categories: Bread

-= Ingredients =-
1/2 cup warm milk ; (110 degrees F/45 degrees C)
1 eggs at room temperature
1/6 cup margarine ; melted
2 1/4 cups bread flour
1/2 teaspoon salt
1/4 cup white sugar
1 1/4 teaspoons dry active yeast
Custard ; Filling:
1 cups of milk
3 tablespoons of white sugar
1 egg yolk
1 egg
2.5 tablespoons cup corn flour ; (cornstarch)
4 tablespoons white sugar
1 tbs butter
1 teaspoons vanilla extract
Apple ; Filling
2 large Granny Smith apples ; peeled, cored, and chopped into small pieces
1/4 cup sultanas
2 tablespoons all-purpose flour
1/3 cup white sugar
1/4 cup brown sugar
1/4 cup butter
1 teaspoon ground cinnamon

-= Instructions =-
Place ingredients for the dough in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. If using a mixer put yeast in warm milk mix through then add to remainder of ingredients.
After the dough cycle has completed and the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
Preheat oven to 200C (400F) degrees and line a large rectangular baking pan with baking paper.
For the custard filling: In a heavy saucepan stir together the milk and 1/4 cup of sugar. Bring to the boil over medium heat.
In a medium bowl whisk together the egg yolks and egg. Stir together the remaining sugar and corn flour then whisk them into the eggs until smooth.
For the apple filling: Combine apples, flour, white sugar, brown sugar and butter in medium saucepan; bring to a boil over medium high heat. Cook 3 minutes. Reduce heat to medium low; cook 10 minutes, stirring constantly until thick. Stir in the cinnamon and sultanas. Cool completely.

Once the milk mixture has come to the boil, slowly pour it into the egg mixture while whisking at the same time (making sure you don’t cook the eggs).
Return the mixture to the saucepan and slowly bring to the boil, string constantly so that the eggs don’t curdle or scorch the bottom of the pan.
When the mixture comes to the boil and thickens remove from heat and stir in the butter and vanilla, mixing until the butter has completely blended in. Transfer to a bowl and place a piece of plastic wrap on the surface to prevent a skin from forming and cool to room temperature.
Roll rested dough into a 50×40cm (16×21 inch) rectangle, cut in half and evenly spread over the cooled custard filling on one rectangle and the apple filling on the other.
Roll up each dough and cut into 6-7 rolls.
Place rolls on the baking pan and cover and let rise until nearly doubled, about 30 minutes.
Bake rolls in preheated oven until golden brown, about 17 – 20 minutes.
Remove the rolls from the oven once cooked and place on a cooling rack, cool completely.
Best eaten the day of baking.


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