CINNAMON SCROLLS GLUTEN FREE RECIPE
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Ingredients
  • Dough
  • 1 x 7g sachet dry yeast
  • 250g or 1 cup lukewarm milk
  • 50g or ¼ cup caster sugar
  • 450g or 3½ cups plain gluten free flour*
  • 2 tsp baking powder
  • ½ tsp xantham gum
  • ½ tsp sea salt flakes
  • 100g melted butter
  • 2 eggs, lightly whisked
  • 1 tsp vanilla extract
  • To Brush
  • 60g melted butter
  • ¼ cup raw sugar
  • 3 tsp cinnamon
  • Cream Cheese Glaze
  • 1 cup pure icing sugar, sifted
  • 100g cream cheese, softened
  • 3 tbs milk
  • Optional - sprinkle with chopped pecans
  • * I used Bob's Red Mill 1 to 1 plain baking flour
Instructions
Conventional Method
  1. Combine yeast, milk and sugar in a small bowl and sit for 15 minutes until yeast starts to foam.
  2. Add dry sifted ingredients to a mixing bowl with paddle attachment and mix to
  3. combine.
  4. Add yeast mixture, eggs, butter and vanilla to the dry ingredients and mix on medium speed for 1 minute.
  5. Place dough in a lightly oiled bowl and cover tightly with cling wrap. Set aside in a warm place for 1 hr until dough almost doubles in size.
  6. Place dough between two sheets of baking paper and use a rolling pin to roll dough into a 40cm x 30cm rectangle .
  7. Brush dough with melted butter. Combine sugar and cinnamon and sprinkle over dough.
  8. Starting with the long end, tightly roll dough into a log ending with seam side down. Slice dough into 12 equal scrolls using a string to avoid squashing the dough. Place scrolls into a greased 23 cm round cake tin lined with baking paper. Brush with melted butter.
  9. Bake in 180C oven for 25 min or until golden.
  10. Prepare glaze by beating sugar, cream cheese and milk until smooth. If glaze is too dry add more milk, if it is too wet add icing sugar. Drizzle warm buns with glaze and sprinkle with extra cinnamon.
Thermomix Method
  1. Combine yeast, milk and sugar in a small bowl and sit for 15 minutes until yeast starts to foam.
  2. Add dry sifted ingredients to Thermomix and combine 3 sec/speed 3.
  3. Add yeast mixture, eggs, butter and vanilla to the dry ingredients and mix 30 sec/speed 5 scraping down sides of bowl halfway through mixing.
  4. Place dough in a lightly oiled bowl and cover tightly with cling wrap. Set aside in a warm place for 1 hr until dough almost doubles in size.
  5. Place dough between two sheets of baking paper and use a rolling pin to roll dough into a 40cm x 30cm rectangle .
  6. Brush dough with melted butter. Combine sugar and cinnamon and sprinkle over dough.
  7. Starting with the long end, tightly roll dough into a log ending with seam side down. Slice dough into 12 equal scrolls using a string to avoid squashing the dough. Place scrolls into a greased 23 cm round cake tin lined with baking paper. Brush with melted butter.
  8. Bake in 180C oven for 25 min or until golden.
  9. Prepare glaze by adding sugar, cream cheese and milk to bowl and mixing speed 6/ 5 sec. If glaze is too dry add more milk, if it is too wet add icing sugar. Drizzle warm buns with glaze and sprinkle with extra cinnamon.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/cinnamon-scrolls-gluten-free-recipe/