Apple and Cinnamon Scrolls

Continuing with the 'healthy' baking theme, these Apple and Cinnamon Scrolls are a tasty treat and actually started life as a weight watchers recipe.  One or two minor tweaks from me though means they aren't quite as low in points as they should be!

Apple and Cinnamon Scrolls
2 1/2 cups SR flour
7g sachet yeast
2 tbsp caster sugar
50g low fat spread, melted
1/2 cup buttermilk, warm
1/2 cup skim milk, warm
2 medium apples, cored and finely chopped
A large handful sultanas
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup brown sugar
Fry light spray

Combine flour, yeast and caster sugar in a bowl.  Stir to combine, then make a well in the centre.  Combine spread, buttermilk and milk in a jug and pour into the well.  Use a wooden spoon to mix together until combined.  use your hands to bring the dough together in the bowl.

Turn dough out onto a lightly floured surface and knead for 10 mins, or until smooth and elastic, adding more flour if necessary.  Place the dough in a clean bowl sprayed with oil.  Cover with a damp tea towel and set aside in a warm spot to prove for 1 hour, or until double in size.

Preheat oven to 220C/fan 200C.  Spray a 18cm x 25cm deep tin with oil and set aside.  Knead dough again for a further 2-3 mins, or until smooth and elastic.  Place dough on a sheet of baking paper and roll out to a 26cm x 36cm rectangle.

Combine apple, sultanas, cinnamon, nutmeg and sugar together in a bowl.  sprinkle mixture evenly over the dough.  Roll up firmly to enclose filling and form a log.

Cut the dough log into 8 even slices and place side by side in the prepared tray.  Cover with a tea towel and set aside to prove for a further 20 mins.  Bake in the preheated oven for approx 20 mins, or until golden and cooked through.  Best served warm.

Makes 8
WW Australia

The scrolls are best eaten on the day they are made but they can be frozen for up to 3 months.  These scrolls taste so good that nobody will know they are good for you ... unless you tell them ;0)