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Easy Caramel Scrolls
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4.84 from 6 votes

Easy Caramel Scrolls

These sweet Caramel Scrolls make the perfect special brunch or dessert!
Prep Time25 mins
Cook Time18 mins
Total Time43 mins
Course: Snacks
Cuisine: Australian
Keyword: Pizza Scrolls
Servings: 12 scrolls
Calories: 207kcal
Author: Lauren

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!

Nutrition

Serving: 0g | Calories: 207kcal | Carbohydrates: 47g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 222mg | Potassium: 76mg | Fiber: 1g | Sugar: 11g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg