Nothing like fresh scrolls with that perfect cuppa.
In a medium bowl, combine flour, icing sugar & cinnamon.
Rub the butter into the flour until the mixture resembles bread crumbs, or alternatively process in food processor.
Add milk and stir until combined.
Turn dough onto a lightly floured surface and knead until combined.
Use a lightly floured rolling pin and roll mixture into a 30 x 40 cm rectangle.
Sprinkle with brown sugar, apple and sultana’s leaving a 1cm border free from topping.
Starting form the long side roll up firmly to form a log.
Brush the edge with a little milk, press down firmly to seal the log.
On a chopping board cut 3cm portions using a sharp knife into 12 equal portions.
Place scrolls in a circular pattern in the Sauté Pan, cover with vents closed and place over stovetop on medium heat.
Cook for 10 minutes or until lid is hot to touch.
Invert onto Sauté Pan lid, slide scrolls back into the pan.
Cook for a further 5-8 minutes or until golden brown and cooked through.
Add 1/4 cup chopped chocolate for a different topping.