Gluten Free Cinnamon Scrolls
- 400g Wholesome Breadmix
- 1¼ cup milk
- ¼ cup sugar or coconut sugar
- 12g gluten free yeast
- 60g butter, melted but not hot
- 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
- ¼ cup sugar
- 3 tbsp water
- ½ cup sugar
- 3 tbsp water
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 Breadmix and make a well in the centre. Add the milk mixture and the butter, mix to combine. 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.
Brush the dough with the 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 round 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 mins. Check after 20minutes
While the bread to baking mix together the glaze ingredients and bring to the boil for 4- 5 minutes.
Once out of the oven, brush straight away with he glaze and then leave too cool.
Once completely cool, combine the white icing ingredients and drizzle over the top of the scrolls.