Yeah, okay, let’s rock ‘n’ scroll. Ha! I’m on a scroll with this recipe.
*Cough* That’s enough of that.
But seriously, the scroll has eluded me for quite some time, mainly because I don’t have the right touch with bread-making. Not long ago, I published a recipe for Cheesy Pumpkin Scrolls, which was a victory of sorts because I finally figured out how to do it.
The trick is to use a pizza dough mix, rather than a bread mix. Because pizza dough has to be moulded into shape, it’s much closer to the kind of consistency you need to roll those scrolls. I used Bob’s Red Mill Gluten-free Pizza Crust Mix. Not only does it work like a charm, it’s also stocked in my local supermarket.
I’ll be honest, there’s not much nutritional value in these scrolls. You could probably boost it by throwing in some seeds or psyllium husk, but this recipe is more about settling an old score – recreating something my gluten-free daughter has not enjoyed since her pre-diagnosis days. And I don’t normally send iced baked goods in the lunchbox, but an exception every now and again is just fine.
No cinnamon scroll is complete without coffee icing drizzled over the top, so that’s what you get with this recipe. I used decaffeinated coffee, because I didn’t fancy my kids bouncing off the walls after eating one. But you could use full- strength coffee if you like, or no coffee at all (just be sure to add the water to your icing mixture, otherwise you won’t get the right consistency.
And the verdict? Unanimous thumbs up from my family, and I love them too, because they freeze and defrost so well.
1 packet (453 g) Bob’s Red Mill Gluten-free Pizza Crust Mix
100 g brown sugar
Approximately ½ cup tapioca flour (for dusting)
50 g unsalted butter
1½ tsp ground cinnamon
25 g butter, melted
½ tsp instant decaffeinated coffee granules
80 g gluten-free icing mixture
Prepare and rise the pizza dough according to packet directions, except instead of using 1½ cups of water as directed, use 250 ml (1 cup). Also, add 50 g of the brown sugar to the mixture.
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line a large biscuit tray or cookie sheet.
When the dough is ready, generously dust a 40 cm sheet of baking paper with some of the tapioca flour. Tip the dough onto the paper and dust more tapioca flour over the top so that your fingers don’t stick to the dough.
Gently press the dough to form a rectangle of approximately 30 x 40 cm. You shouldn’t need a rolling pin to do this, but if you use one, be sure to dust it with some of the tapioca flour to prevent the dough from sticking. Gently dust off the excess flour from the top of the dough.
Using a kitchen grater, grate the butter over the dough so that it is evenly distributed. Sprinkle the remaining 50 g brown sugar and the cinnamon evenly over the butter.
Using the baking paper to help you, roll the dough into a long scroll by starting with the long edge closest to you and gently rolling away from you. Dust off any excess tapioca flour as you go. Once you have finished rolling, gently press the scroll into the long edge of the dough to seal.
Using the baking paper to help you, lift the scroll onto a baking tray and put in the freezer for 30 minutes.
Remove tray from freezer and, using the baking paper, lift the scroll from the tray onto your work surface. Trim the ends and then slice the scroll into 3 centimetre slices. Put each slice, cut side up, onto the biscuit tray. Pack them closely together so they are touching.
Bake for 30 minutes, or until scrolls are golden brown.
To make the icing, melt the butter in the microwave in a medium-sized bowl. In a separate bowl, dissolve the coffee in 1 tbs boiling water.
Add the coffee mixture to the butter and sift in the icing mixture. Stir to combine.
When completely cool, use a spoon to drizzle icing generously over each scroll.
Makes 12 scrolls.