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Gluten Free Cinnamon Scrolls

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Gluten Free Cinnamon Scrolls
Gluten Free Cinnamon Scrolls

You will need

For the scroll dough
For the scroll filling
  • 90g soft butter, not melted
  • ½ cup brown or coconut sugar
  • 1 tbsp cinnamon
  • dried fruit or grated apple (optional)
  • extra gluten free flour for rolling out 

For the glaze
  • ¼ cup sugar
  • 3 tbsp water

For the white icing
  • ½ cup sugar
  • 3 tbsp water
Prep Time 45 minutes
Total Cook Time 1¼ hours
Difficulty Easy
Ingredients 13
Nut free
Egg free
Gluten free

For the dough:

Warm the milk until just warm, you should be able to dip your finger in comfortably, too hot and it will kill your yeast. Mix in your yeast and sugar into the warm milk and leave until it becomes frothy, approx. 5 minutes.

In a large bowl add the Wholesome Bread Mix and make a well in the centre. Add the milk mixture and butter, mix to well combined. Tip out onto a flour surface or a silicone mat and rollout to 40cm x 25cm, keep dusting with flour if it starts to stick.

For the scroll filling:
Brush the dough with the softened butter to completely cover.

Mix together the cinnamon and sugar and sprinkle over the butter.

Sprinkle the dried fruit/apple over top if using.

Roll the dough up tightly from the longest edge to form a cylinder. Cut into 10 equal slices.

Line a baking dish with baking paper and place the scrolls evenly around, with about a 2cm gap between scrolls.

Cover with a warm cloth and leave to rise in a warm but not hot place to rise, too hot a place will cause the butter to melt.

Once risen, bake in a hot oven, 200°C for 25 minutes. Check after 20 minutes.

While the scrolls are baking mix together the glaze ingredients and bring to the boil and simmer for 4-5 minutes.

Once out of the oven, brush straight away with the glaze and then leave too cool.

Once completely cool, combine the white icing ingredients and drizzle over the top of the scrolls.


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