These Caramel Apple Scrolls are all about comfort baking, the kind that feels easy while slowing down and enjoying the process. The dough bakes up soft and fluffy, filled with tender apples and a simple burnt butter spread. As they bake, the caramel melts down and bubbles away underneath, turning golden and sticky and coating the bottoms of the scrolls with rich sweetness.
The apples soften as they bake, adding just enough texture and a slight tang that cuts through the caramel. The burnt butter brings a gentle nuttiness that balances everything out, keeping the flavours warm and rounded. Each scroll is light and pillowy, with little pockets of juicy apple and sweet caramel running through the layers.
These scrolls are best enjoyed warm, when the caramel is still sticky, and the centres are soft and fluffy. Perfect for a relaxed weekend bake or sharing straight from the tray, these Caramel Apple Scrolls never last long. They’re sweet, comforting, and just a little bit indulgent, in the best way.
For more buns, see my also Coffee and Walnut Buns.
12
3 hours 15 minutes
10-12 minutes
3 hours 30 minutes

Ingredients

Scrolls:
  • 2 1/2 tsp dried yeast
  • 1 cup milk, warmed
  • 80g butter (brown butter works amazingly in this), melted and cooled
  • 3 tbsp caster sugar
  • 3 cups flour
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1-1 1/2 tbsp maple syrup
  • 1 egg, beaten
Apples:
  • 2 apples, cut into 1cm chunks, I chose not to peel, but you can
  • 1 tsp vanilla
  • 1 tsp lemon juice (optional)
Maple Caramel:
  • 1/2 cup butter, unsalted
  • 1/2 cup brown sugar
  • 1/3 cup maple syrup
  • 1/4 cup cream, room temp
  • 1 tsp vanilla
  • Pinch of salt
Brown Butter Spread:
  • 100g burnt butter
  • 1/4 cup brown or caster sugar
  • 2 tsp vanilla essence
  • 2 tsp instant coffee granules

Method

Dough:
  1. Warm the milk until around 30C, sprinkle the yeast and mix. Cover and leave in a warm place for about 15 minutes until bubbly.
  2. Mix in the cooled melted butter, add the sugar and mix until combined.
  3. Bit by bit, start mixing in the flour, cinnamon and salt. Add the maple syrup and half the beaten egg.
  4. Knead for 5 minutes if using an electric mixer, about 10 minutes if by hand. Carefully add a little more flour if the mixture is too sticky and sticks to your hands.
  5. Once kneaded until smooth and just a little sticky, cover and leave to rise for 30 minutes or until doubled in size.
Apples:
  1. Put the apples in a small pan on low-medium heat and add just enough water to cover the bottom of the pan.
  2. Add a squeeze of lemon and vanilla.
  3. Cook just until the water has evaporated and the apples start to soften.
  4. Remove from heat and set aside to add to the maple caramel.
Maple Caramel:
  1. Melt butter, brown sugar and maple syrup in a saucepan on medium heat. Continue to stir until melted, and the sugar dissolves.
  2. Turn the heat up to medium-high, and bring the caramel to a boil. Boil for 3 minutes, stirring occasionally. The caramel will bubble and look frothy.
  3. Remove caramel from the heat and stir until bubbles disappear and the mixture is smooth. Add the cream, vanilla and sea salt. Stir.
  4. Remove 1-2 tbsp of caramel and set aside. Add the apples and stir until they are fully coated in the caramel. Set aside.
Brown Butter Spread:
  1. Place the butter in a saucepan and melt on low-medium heat. Continue heating and mixing occasionally until the butter has browned, approximately 10 minutes. Do not bring to a boil; gently heat.
  2. Cool the butter and mix in the sugar, vanilla and coffee. Keep in the fridge until ready to spread.
Assembly:
  1. Once the dough has doubled, dust the tabletop with flour and knead the dough slightly to knock back some air.
  2. Roll the dough out on a lightly floured surface into a rectangle approximately 30 × 40 cm (or to your preferred thickness), with the longer side facing you.
  3. Spread the butter mixture evenly over the dough, leaving a 1 cm border along the top long edge. Scatter the caramel-covered apples evenly over the buttered dough.
  4. Starting from the long edge closest to you, gently but tightly roll the dough into a log. Press the unbuttered edge to seal, then slice into 10–12 even scrolls.
  5. Place onto a baking tray, cover and proof for another 30 minutes.
  6. Preheat the oven to 200 degrees.
  7. Once proven, brush each bun with the remaining egg. Bake for 10-12 minutes until golden. I turn the tray halfway through to get an even bake.
  8. Remove from the oven and place a tea towel to prevent the buns from drying out.
  9. Thin the reserved caramel with a small amount of hot water until pourable, then brush it over the warm buns before serving.