Cinnamon Scrolls
No need to go out for a weekend breakfast when you can sit down to a tray of these deliciously sweet and sticky Gluten Free Cinnamon Scrolls.
Makes 8
Ingredients
Dough
300g / 2 cups Anything But Ordinary Plain Flour (+ 10g for flouring board)
½ teaspoon psyllium husk powder
½ teaspoon salt
40g / 2 heaped tablespoons coconut sugar
3 teaspoons soy lecithin granules in 40mls / 2 tablespoons water
125mls / ½ cup warmed milk (110degrees Fahrenheit / 43degrees Celsius)
3 teaspoons coconut sugar
2 x 7g sachets / 3 teaspoons yeast
½ teaspoon flaxmeal in 40mls / 2 tablespoons water
2 eggs
30mls / 1½ tablespoon rice bran oil
2 teaspoons vanilla extract
Filing
50g butter, softened
100g / ½ heaped cup rapadura sugar
25g / 1½ tablespoons white caster sugar
1 tablespoon cinnamon
3 teaspoons cornflour
Icing
135g / 1 cup icing sugar
1 tablespoons milk
1 teaspoon vanilla extract
Method
Line a 28cm x 18cm tray with baking paper. Cut two extra pieces of baking paper at least 30cm x 30cm.
Mix the soy lecithin granules in the water and set aside to dissolve. Generally takes 30 minutes.
Prepare filling -
Soften butter and set aside. In a bowl combine rapadura sugar, caster sugar, cinnamon and cornflour. Mix well and set aside.
Prepare dough -
Put 10g of Anything But Ordinary Plain Flour in a bowl and set aside.
In the large bowl of a stand mixer sieve the Anything But Ordinary Plain Flour, psyllium husk powder and salt. Add the 40g of coconut sugar and whisk together.
Heat the milk til warmed (110degrees Fahrenheit/43degrees Celsius) in a jug. Add the 3 teaspoons coconut sugar and whisk together. Add the yeast and whisk.
Cover and set aside for 5 minutes.
In a small mixing bowl add the flaxmeal to the water and whisk to combine. Then add the dissolved soy lecithin granules, eggs, oil and vanilla extract. Whisk well to emulsify with a stick blender then pour into the flour mix. Lastly pour in the yeast mix.
With beaters on low speed, mix while scraping down sides of bowl to incorporate all the flour. Increase to medium speed and beat for 3 minutes. Scrape down the sides of the bowl and the beaters and with a firm spatula bring the mix into one big chunk of dough. It may be a little sticky.
On one sheet of the baking paper sprinkle some of the the flour that was set aside. With floured hands form a log and roll to about 20cm long.
Flour the paper again, then place the second piece of paper over the log and using a rolling pin roll out the dough to a 30cmx30cm square. If it seems to be sticking, remove the top piece of paper and lightly flour the dough before continuing to roll.
Peel the top piece of paper off to make sure it comes away easily then put back on and using a tray flip the dough over.
Carefully peel off the paper as it may be sticky and you do not want holes in the dough.
Spread the dough evenly with butter going right to the edges. Sprinkle on the cinnamon sugar mix. It will be quite a thick layer.
Now carefully roll the dough from one end like a swiss roll using the paper to roll and peeling it off at the same time.
Mark the roll into 8 equal portions (approx 4cm wide) and using a length of dental floss, cut each piece by sliding the tautly held floss under the roll and bringing it up and crossing over the top in a scissor action. It will cut through without squashing the roll like a knife will do.
Place each roll in the prepared tray creating two rows so there is space between each one. Any sugar mix that comes away can be sprinkled over.
Cover with plastic wrap and a tea towel and let rise in a warm place for an hour.
Preheat oven to 190 degrees Celsius.
Uncover the proofed buns and bake for 20-25 minutes until cooked through. Leave in tray and place on a rack to cool. Let the scrolls cool for about 30 minutes before icing.
To prepare the icing, in a small bowl sieve the icing sugar and mix with the milk and vanilla extract until smooth. It needs to be a thick pouring consistency.
These deliciously sweet and sticky Cinnamon Scrolls can be eaten warm or left to cool completely.
Eat within 2 days of making.