If you are looking for a Caramel Scroll recipe that won’t leave you licking delicious sweet caramel off your fingers, these easy Caramel Scrolls are NOT for you.
![Easy Caramel Scrolls](https://createbakemake.com/wp-content/uploads/2016/02/Caramel-Scrolls-4-680x583.jpg)
The idea of these Caramel Scrolls had been in the back of my mind for a little while, primarily as a way of using up a random tin of Caramel Top n Fill which had been sitting in our pantry for quite some time. I used the same base recipe as I did for my Cinnamon Scrolls, and simply added the Caramel Top N Fill over the top of the dough and rolled it up – yep that’s all there is to this recipe.
![Easy Caramel Scrolls](https://createbakemake.com/wp-content/uploads/2016/02/Caramel-Scrolls-3-680x452.jpg)
Rolling the dough into a log and cutting it into scrolls was a little messy, thanks to the caramel being quite oozy as it was a 35 degree day, next time I would pop the dough with the caramel on top into the fridge for half an hour to help firm it up a little before trying to roll. Not wanting to waste any of the caramel, I simply drizzled the bits which had oozed out of the scrolls over the top of them – yum!
![Easy Caramel Scrolls](https://createbakemake.com/wp-content/uploads/2016/02/Caramel-Scrolls-1-680x476.jpg)
After around 18 minutes in the oven these Caramel Scrolls were golden and cooked through. I carefully removed them from the oven and let cool on the tray for 10 minutes before transferring the sheet of baking paper they were baked on to a wire rack. I then drizzled the icing over the top of them and only had enough willpower to wait another 10 minutes before I just had to try one, and oh my goodness they were lick your fingers good!
![Easy Caramel Scrolls](https://createbakemake.com/wp-content/uploads/2016/02/Caramel-Scrolls-2-680x764.jpg)
![Easy Caramel Scrolls](https://createbakemake.com/wp-content/uploads/2016/02/Caramel-Scrolls-4-320x320.jpg)
Easy Caramel Scrolls
Equipment
- Baking Tray
Ingredients
- 2 cups self raising flour 300 grams
- 90 grams butter
- ½ teaspoon of salt
- 160 ml milk
Filling
- 1 tin Caramel Top 'N' Fill
Icing
- 1 cup icing sugar
- 2 tablespoons boiling water
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 210 degrees celsius (fan-forced) and line an oven tray with baking paper.
- Sift the flour and salt together in a large bowl before rubbing in the butter until the mixture is the consistency of bread crumbs.
- Slowly add the milk and use a butter knife to combine.Turn out the dough and knead until it forms a smooth ball.
- Use a rolling pin to roll dough out until you have a 30 x 40cm rectangle.
- Spread the Caramel Top N Fill (which has been lightly whisked) over the top of the dough, leaving a 2cm gap around the edges. If it’s a warm day, I suggest popping it into the fridge to chill for 30 minutes before moving onto the next step.
- Starting at the long side carefully roll the dough until enclosed – don’t worry caramel will ooze out!
- Cut into 12 slices – approximately 2cm thick.
- Place on a baking tray, making sure you leave enough room to rise.
- Bake in oven for 18 minutes or until golden brown on top and cooked through.
- Let the easy Caramel Scrolls cool on the tray for 5 minutes. In the meantime, combine the icing sugar, boiling water and vanilla extract to make the icing. Drizzle the icing over the top of the still warm scrolls.
- Allow the Caramel Scrolls to cool for a further 5 minutes and enjoy!
Thermomix Instructions
- Preheat the oven to 210 degrees celsius (fan-forced) and line an oven tray with baking paper.
- Place the flour, butter and salt into the Thermomix bowl and mix for 10 seconds on speed 9 until mixture is the same consistency as bread crumbs.
- Add the milk and mix for 7 seconds on speed 4 to combine.
- Use the kneading function to knead the dough for 2 minutes.
- Turn the dough out onto a floured bench and using a rolling pin, roll the dough out until you have a 30cm x 40cm rectangle.
- Spread the Caramel Top N Fill (which has been lightly whisked) over the top of the dough, leaving a 2cm gap around the edges. If it’s a warm day, I suggest popping it into the fridge to chill for 30 minutes before moving onto the next step.
- Starting at the long side, carefully roll the dough until enclosed.
- Cut into 12 slices – approximately 2cm thick.
- Place on a baking tray – make sure to leave enough room for the scrolls to rise.
- Bake in oven for 18 minutes or until golden brown on top and cooked through.
- Let the scrolls cool on the tray for five minutes while you make the Vanilla Icing by combining the icing sugar, boiling water and vanilla extract.
- Drizzle the Vanilla icing over the top of the Caramel Scrolls before letting them cool for a further five minutes.
Notes
- You will find some of the caramel will ooze out when rolling and cutting your scrolls, simply scoop it up with a spoon and drizzle over the top.
- These Caramel Scrolls are quite sticky, so I’d suggest not giving them to the kids to eat if they are sitting inside unsupervised and are wearing white shirts – I learnt that the hard way!
Jayne
These sounds so easy and look so good!
Lauren
Thanks Jayne! They are perfect if you don’t mind licking your fingers while eating them!