Apple and cinnamon scrolls

Name: Apple and cinnamon scrolls
Yield: 9 servings
Cuisine: American
Ingredients: 2 3/4 cup plain (all purpose) flour; 1 tbsp active dry yeast; 5 tsp baking powder; 2 tbsp white sugar; 1 large apple, peeled, cored and chopped fairly finely; 1 tsp ground cinnamon; 1/4 cup brown sugar; 50 grams butter or margarine, softened; 1/2 cup milk, warmed slightly; 1/2 cup natural yoghurt (greek yoghurt also works, but you may need to add extra milk to form a soft dough)

fillyjonk @cook_3314573

The cover photo is of unbaked buns. I never manage to take a decent photo after they come out of the oven before they are demolished!

fillyjonk @cook_3314573

The cover photo is of unbaked buns. I never manage to take a decent photo after they come out of the oven before they are demolished!

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Ingredients

9 servings

Dry ingredients
2 3/4 cupplain (all purpose) flour
1 tbspactive dry yeast
5 tspbaking powder
2 tbspwhite sugar
Filling
1large apple, peeled, cored and chopped fairly finely
1 tspground cinnamon
1/4 cupbrown sugar
Wet ingredients
50 gramsbutter or margarine, softened
1/2 cupmilk, warmed slightly
1/2 cupnatural yoghurt (greek yoghurt also works, but you may need to add extra milk to form a soft dough)

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Steps

1

Mix all the dry ingredients together in a large bowl. Make a well in the middle.
2

Combine all the wet ingredients in a separate bowl. Pour into dry ingredients and mix to combine into a soft dough.
3

Turn dough out onto a floured surface and kneed for about ten minutes. Put dough into a greased bowl and cover with a damp cloth. Leave in a warm place to prove for about an hour (until doubled in size).
4

Preheat oven to 200°C Celsius.
5

Place filling ingredients in a small bowl and microwave on high for about 4 minutes. Stir well to combine.
6

Roll dough into 40cm x 30cm rectangle. Spread apple mixture over the dough. Roll up along the long side and pinch dough along the seam to seal it. Using a sharp knife, cut the roll into 9 pieces (I usually make 9 buns, the original recipe said 8 and you could probably make 12 smaller ones).
7

Place the buns into a greased baking dish/cake tin. I use a 20cm x 20cm pyrex baking dish but anything along those lines should be fine. Allow to rise for a further 20 minutes.
8

Bake in preheated oven for 25 minutes until golden on top and cooked through.