• 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.