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Makes: 15 scrolls
Prep time: 45 minutes (includes rising time)
Cooking time: 20 minutes



1 c milk
1 Tbsp dried yeast
¼ c caster sugar
60 g butter, melted and slightly cooled
3 c flour
½ tsp salt


100 g butter, softened
½ c brown sugar
2 tsp ground cinnamon
1 tsp ground cardamom
½ c sultanas
1 apple, grated


¼ c caster sugar
3 Tbsp water


1. Heat milk in a saucepan over low heat until tepid. Sprinkle yeast and sugar over the top and gently whisk to combine. Set aside for about 5 minutes or until you notice activity in the pot. Add melted butter and stir.

2. Place flour and salt in the bowl of a stand mixer. Pour in milk mixture and, using a dough hook, mix and knead until smooth and elastic (if you don’t have a stand mixer, stir then knead on a lightly floured surface). Cover bowl with a clean teatowel and place in a warm place until doubled in size.

3. Dust a working surface with flour, and when the dough is risen, roll it out to approx. 40cm x 30cm rectangle. Spread softened butter over the dough, then sprinkle with a mix of sugar, spices and sultanas. Spread grated apple down the length of the dough. Roll the long side of the dough up tightly until you have a cylindrical pinwheel situation. Cut the log into 12 equal pieces.

4. Lightly grease your Ironclad pan with a little butter or brush with neutral oil. Place the pieces in the pan, cut side up/down. Cover again with a teatowel and leave to rise for a second time, about 30 minutes.

5. Preheat the oven to 200°C. Place pan in the oven and cook for 20 minutes or until golden-brown on top. While the buns are cooking, boil sugar and water for 2-3 minutes for glaze. Brush this over the buns as soon as they come out of the oven.

6. Dust with icing sugar to serve.


The Legacy Pan - 28cm The Legacy Pan - 28cm
The Legacy Pan - 28cm
Many have followed, but none match the craft and quality of the Legacy Pan. Made to be handed down, the Legacy is PFAS, PFOA, and PTFE free and lovingly crafted with the highest grade of iron. The Legacy works on any cooking surface, from...

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