I’ve wanted to make cinnamon scrolls for so long and finally, this week, I was able to do it! And boy were they just glorious. Sugary, buttery, cinnamon…y. I’m not ashamed to say that I ate most of the profits (Sorry D!!).
The texture of the dough was perfect and since they’re gluten free, they didn’t need to rest, and rise, and rest, and rise. SO EASY! That’s the beauty of gluten-free baking, you don’t need to rest the gluten because…there is none!
I based my recipe off the recipe from Sally’s Baking Addiction (her site is totally awesome by the way so you should definitely check it out!) but changed some of the ingredient measurements and added some to make it gluten and vegan friendly!
- 400g Gluten Free Flour (plus extra for rolling out)
- 2 tablespoons dry yeast
- 1 tablespoon psyllium husks
- 3/4 cup non-dairy milk
- 3 tablespoons aquafaba
- 2 tablespoons butter or coconut oil
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1/2 cup sugar
- 3 tablespoons butter
- 2 tablespoons cinnamon (use less or more depending on desired flavour)
- 1cup powdered/icing sugar
- Non-dairy milk
- 1 tspn vanilla paste (or use essence)
- Heat milk, butter/oil and sugar in a pan until butter/oil has melted and milk is warm to touch.
- Transfer to a small bowl and stir in yeast and psyllium husks. Set aside to activate the yeast.
- Combine flour, baking powder, aquafaba and yeast mixture in a bowl until a soft dough ball can be formed.
- Roll out dough on a large sheet of baking paper to desired thickness. My dough went to 1/2 cm thick.
- Make filling by combining sugar, butter and cinnamon in a small bowl. Heat until butter is very soft and combine thoroughly.
- Spread filling over the dough until completely covered in an even layer
- Using the baking paper underneath, roll the dough into a log.
- Cut into 2-3 cm wide pieces and arrange closely in a shallow baking dish
- Let rise in a warm place until scrolls have almost doubled in size.
- Cook for approximately 40 minutes in a 180 degree oven or until tops are browned and centres aren’t gooey.
- Take out of the oven
- Combine powdered sugar, vanilla and non-dairy milk. Adjust the milk volume to suit how thick or runny you’d like your glaze to be!
- Let cool slightly and serve.
- SAH YUM!!