Apple & cinnamon scrolls

Place the milk and butter in a microwave safe jug, heat on HIGH for 1 minute or until the milk is hot and the butter has melted. Stir in the honey and oil.  

Using an electric stand mixer, add the juice and yeast to the bowl; stir to dissolve. Add the egg, orange rind, flour, cinnamon, salt and then milk mixture. Using the dough hook, knead on low speed for 8 minutes or until the dough is soft and elastic. Cover the bowl with a clean tea towel and stand in a warm place for 1 hour or until the dough has doubled in size.

APPLE FILLING Meanwhile, preheat the oven to 180’C (160’C fan-forced). Place the apples in a single layer onto a lined baking tray. Bake for 15 minutes or until the apples are tender.  In a medium bowl, combine the brown sugar, cinnamon and the extra butter until it resembles wet sand. Add walnuts, stir to combine.  

Line a large shallow baking tray (approx. 38cm x 26cm) with baking paper. Roll the dough out on a lightly floured surface to form a 60cm x 40cm rectangle. Scatter with the walnut mixture and the cooked apple.  Roll up from the long side to form a log. Cut into 12 even-sized scrolls; arrange scrolls on tray, not quite touching. Leave to rise for 30 minutes or until risen by half. 

Preheat oven to 200°C (180°C fan-forced). In a small bowl, whisk egg yolk and maple syrup, brush over scrolls. Bake for 25 minutes or until scrolls are golden brown and sound hollow when tapped. 

ICING Combine the butter, vanilla, salt and icing sugar in a medium bowl. Add enough cream until the mixture is smooth and a thick spreadable consistency. Add a little more cream for a runnier icing. 

Spoon the icing over the cooled scrolls.