I've been trying the Pioneer Woman's cinnamon scrolls recently (YUM!) and found it can be converted to apple and cinnamon and a few other variations. I would love to try...

CUSTARD SCROLLS!!! I absolutely love these from Bakers Del!ght but am at a loss when it comes to making the right consistancy custard and whether it should be inserted pre- or post- baking.

I've tried inserting a baked custard and also custard from custard powder but no luck yet.

Any thoughts or suggestions.

Also, for anyone else that has tried the recipe what are your favourite variations.


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OMG..... Bad thing to show a pregnant woman.. i want some so bad... LOL...

Mmmmmm I love those scrolls...

I was just googling and found this recipe, I haven't tried it yet but with the kids on holidays I might try it next week.

http://www.myfoodobsession.com/?tag=custar...rs-delight-roll

They look pretty good.

Ness

OMG, I've been dreaming about making custard scrolls for weeks!!! I know what I am doing tomorrow now...

Oh wow, the ones in that link look divine!

I'm not certain it will work for scrolls but when making vanilla or passionfruit slice, which need a fairly thick, stand-on-its-own custard, instant vanilla pudding made with cream/milk instead of just milk, works REALLY well! Make it up according to the packet, but instead of the milk recommended, use a mix of half milk, half cream (or more cream). It is great, and very yummy!

Anchor Lion has a new Cinnamon Scroll mix at BiLo - looking forward to giving it a go - I LOVE Cinnamon scrolls soooooo much...

http://www.anchorfoods.com.au/go/products/...es/baking-mixes

Sorry - not much help with the custard!

OMG they look deslish. I'm definately going to have to make these. I have a banana cake to make this weekend, so maybe next week.

Yummo!!!

I too love the PW cinnamon scrolls, they are so easy and taste gorgeous without any kneading. I haven't tried custard but have tried them with apple. Just diced the apple and cooked it a bit, then sprinkled it over the dough with the cinnamon and suger before rolling up.
As it makes so much dough, I have found they freeze really well, I get the scrolls ready and freeze them before baking, just defrost overnight and bake as normal. I also find the icing makes heaps so I make the whole batch and freeze half too. I have also prepared the scrolls and put them in the fridge overnight and baked in the morning to save time.
Yes, I love this recipe!!! I will have to try a custard version soon.
Goldie

oh I would so love to make cinnamon scrolls or custard scrolls, but I have GD and these would not be good ... I should not have opened this thread!

I didnt think you could get anything better than cinnamon scrolls. I was wrong. Curstard scrolls sound so yummy!

I am also a big fan of the Pioneer womans cinnamon scrolls!

I first made them because I wanted to experiment with a custard type filling and the dough making process reminded me a lot of the scrolls my dad used to make when I was young.

To make my (custard style) filling I use:

full fat ricotta cheese
sugar
cream (thickened or pure doesn't matter)
eggs
vanilla paste/essence

Sorry I don't have quantities - I kind of just go by 'feel'. You will need to use at least one egg per 100grams of ricotta. I like the mix to be a bit sloppy and I'm not a fan of too much sugar. I just mix all the above with a fork.

When the scrolls are cooked I pour over a mix of thickened cream with a bit of sugar added and leave to soak in and also use a pastry brush to coat over a couple of times - absolutely divine!! I have many excited people waiting eagerly when I announce I'm going to make some scrolls.

boatiebabe - do you put your custard filling on the dough and roll it up before you bake or do you pipe it in after the dough is baked?

Yes custard filling goes on the dough before you roll it up.

After they are baked I pour over the cream and sugar mix - makes them extra bad and delicious.

I've turned the Cinnamon Scrolls into Apple & Custard Scrolls very easily.

I don't put the Custard in before rolling and cutting the scrolls though, too messy, too slippery and too much of a PITA. I used a piping bag full of freshly made custard to fill each one once cut and on the baking tray.

gumby - what custard recipe do you use that can be piped?

I'm gonna have another go this weekend if time permits.

Here you go

Custard

Ingredients
2 Tablespoons Custard Powder
¼ cup Caster Sugar
1 Cup Milk
20g Butter
2 teaspoons Vanilla Essence

Method
1. Combine custard powder and sugar in a small saucepan and gradually stir in the milk.
2. Stir over heat until the mixture boils and thickens.
3. Remove from heat and stir in vanilla and butter.
4. Press cling wrap over the surface of the custard and allow to cool.

That will make more than enough to do a batch of scrolls. Also, I use a proper Loyal piping bag, not a disposable or cheap one, as they wont hold up to the job.

I have tried this recipe ofr custard scrolls and it is devine!! Everyone loved it
http://www.myfoodobsession.com/?p=696