Caramel scrolls

Compatibile with Thermomix TM5 and TM31

Caramel scrolls
50 min
12 scrolls


  • 10 oz self raising flour
  • 3 oz butter
  • 1 tsp salt
  • 6 oz milk
  • 1 can (topping) caramel
  • 1 cup icing sugar
  • 1 tsp (extract) vanilla


  1. Put into the bowl flour, butter and salt: 20 sec. speed 4.
  2. Add milk: 2 min. speed Knead.
  3. Wrap the dough with cling film and transfer in the fridge to rest for 30 minutes.
  4. Transfer the dough on a floured bench and roll the dough out in a rectangle form (ca. 10 inch x 15 inch).
  5. Spread the caramel over the dough (leaving a small gap around the edges).
  6. Brush one long edge with a little bit of milk and, starting at the other side without milk, carefully roll the dough until enclosed.
  7. Trasfer the roll into the fridge to chill for 15 minutes, this makes it easier to cut.
  8. Cut the big roll into approximately 12 slices and transfer them on a tray, lined with baking paper.
  9. Brush the rolls with milk and bake in the preheated oven at 410°F for 20 minutes, until golden brown.
  10. Let the scrolls cool on the tray for five minutes.
  11. Make the vanilla icing by combining the icing sugar, 2 boiling water tbsp and vanilla extract together in a small bowl.
  12. Pour the vanilla icing over the top of the caramel scrolls before letting them cool for a further five minutes.