I'm a butter lover. I love butter on my toast, I love butter on my steak, I love butter on anything. I’ll admit, I’m partial to a ‘spread’ if there’s none of the real stuff around but nothing tastes better than proper butter. I won’t trust people who eat only spreads. For those of you not from New Zealand, our cows give us the best milk and cream and therefore, the best butter.
Which is why when my friends at Westgold got in touch and offered me some butter for my baking, I said yes straight away. Westgold butter is creamy and perfectly salted and so good just with some fresh bread. I promise you, I ate 150g of the block before I even got round to baking with it.
To do Westgold justice, I wanted to bake something I’ve been meaning to make for a very long time but just never had time to do. It’s laborious but so worth it – buttery cinnamon scrolls. To up the butter ante, I sautéed some apples (in butter of course) for the filling and then to really top it off, lashings of buttery cream cheese frosting.
These are perfect for the upcoming holiday season for breakfast with a cup of tea and an extra slather of butter!
APPLE & CINNAMON SCROLLS
adapted from Little Spice Jar
To make the sautéed apples:
- Combine all ingredients in a pan over medium heat and sautee until soft (around 10 minutes).
- Allow to cool.
To make the dough:
- n a medium microwave-safe bowl, combine the milk, water, and butter. Heat on high for 1 minute, remove and stir. Continue to heat in 30 second intervals, stirring after each, until the butter melts and the milk is warm. If the milk is hot, allow the mixture to sit on the counter for a few minutes. You want it to be warm to the touch before you proceed.
- In the bowl of an electric mixer fitted with the dough hook attachment, add 3 cups of flour, sugar, salt, powdered milk, and the yeast. Add the warm milk mixture and the egg. Beat on medium-low speed to combine. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to pull away from the sides and form a ball.
- Continue running the dough in the machine for another 5 minutes on the medium-low speed setting. Remove dough from hook and cover the surface of the dough with plastic wrap. Let dough rest for 10-15 minutes.
To make the cinnamon brown sugar:
- In a small bowl, mix together the brown sugar, cinnamon and nutmeg until combined.
To make the apple & cinnamon scrolls:
- When the dough is ready, turn it out onto a lightly floured work surface. With a floured rolling pin, roll out the dough into a 14×10 inch rectangle.
- Using a small spatula, spread the softened butter out evenly over the entire surface of the dough. Sprinkle evenly with the cinnamon brown sugar mixture.
- Top evenly with the sauteed apples. Avoid using the liquid (reserve this for later).
- Roll up the dough tightly (this will be messy), cut into 12 even pieces and place in a lightly greased rectangle pan.
- Loosely cover the rolls with a towel and allow to rise in a warm, dark place for 20-25 minutes. If you have the time, allow them to sit for 35 minutes, that’s even better.
- When ready, bake the scrolls for 15-18 minutes at 180˚C until golden golden and cooked through.
- While the scrolls are baking, make your icing. Whip the softened cream cheese and slowing add in the reserved liquid from the sautéed apples.
- Remove scrolls from oven when ready and while hot, lather with the cream cheese caramel icing.
- Serve warm.
Sautéed apple filling:
60g Westgold butter
4 green apples, peeled and diced
2 teaspoons cornstarch
½ cup brown sugar
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla
200g cream cheese, softened
60g Westgold butter
3/4 cup milk
1/4 cup water
3 1/4 – 3 3/4 cup all purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
2 1/4 teaspoons instant yeast
2 tablespoons milk powder
1 egg, room temperature
2/3 cup light brown sugar, packed
1 1/2 tablespoons cinnamon
1/2 teaspoon nutmeg
75g Westgold butter, softened