Gluten-free cinnamon scrolls
A delicious snack, perfect for morning tea or recess time
Equipment
- Large, medium and small mixing bowls
- Large biscuit tray or cookie sheet
- Rolling pin (optional)
- Cheese grater
- Baking paper
Ingredients
Scrolls
- 1 packet Bob’s Red Mill Gluten-free Pizza Crust Mix (453 g)
- 100 g brown sugar
- ½ cup tapioca flour (approximately, for dusting)
- 50 g unsalted butter
- 1 ½ tsp ground cinnamon
Icing
- 25 g butter, melted
- ½ tsp decaffeinated coffee granules
- 80 g gluten-free icing mixture
Instructions
Scrolls
- 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 cheese 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
Icing
- 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
Notes
Suitable for freezing