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Gluten-free cinnamon scrolls with coffee icing, with white spotted tea towel in background

Gluten-free cinnamon scrolls

Kate Crocker
A delicious snack, perfect for morning tea or recess time
Prep Time 30 mins
Cook Time 30 mins
Freezing time 30 mins
Total Time 1 hr 30 mins
Course Snack
Cuisine Australian
Servings 12 scrolls


  • Large, medium and small mixing bowls
  • Large biscuit tray or cookie sheet
  • Rolling pin (optional)
  • Cheese grater
  • Baking paper



  • 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


  • 25 g butter, melted
  • ½ tsp 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 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


  • 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


Suitable for freezing
Keyword gluten-free, gluten-free kids, lunchbox, recess snack