What better way to spend a wet Saturday afternoon than making (and eating!) cinnamon scrolls? This recipe makes delicious crunchy scrolls with a hint of toffee. These look a bit ropey because I was experimenting with how to get a soft, sticky dough to roll and keep its shape as buns. The trick is cling film, and dental floss – read on for more!
- 7g (1/4 oz) Dry Yeast
- 1/3 cup warm water
- 1 cup milk
- 120g (4 oz) butter or margarine
- 1/3 cup, plus 1/2 tsp sugar
- 1 1/2 tsp salt
- 2 large eggs
- 400g (14 oz) Gluten Free Flour Mix
- 100g (3.5 oz) tapioca flour
- 2 tsp xanthan gum
- 1/4 cup softened butter
- 2/3 cup brown sugar, packed
- 1 tsp cinnamon
- Dissolve the yeast and 1/2 teaspoon sugar in warm water. Let stand for 5-10 minutes or until foamy.
- Meanwhile, add milk, butter or margarine, 1/3 cup sugar and salt to a saucepan. Heat until sugar and salt are dissolved and shortening has melted. If necessary let cool to 60C (140F).
- Lightly beat the eggs and put in the bowl of an electric mixer.
- With the mixer running on low, add the hot milk mixture in a slow stream.
- Measure 3 cups of the gluten free flour mix into a bowl. Add the xanthan gum and stir well to combine. Add to the milk and egg mix and mix on low speed to combine. Don’t worry too much about getting out all the lumps at this stage.
- By now your yeast should be very frothy. Turn off the mixer and add the yeast to the batter. If you started with a normal beater, now is the time to change to a dough hook. Turn the mixer back on to low speed and add the remaining gluten free flour mix a little at a time until the dough is still a little sticky, and not stiff. You should only need about 4 cups in total.
- Beat the dough on medium speed for 4-5 minutes. Turn off the motor, remove the dough hook and let dough stand for a few minutes. The dough will firm up a bit, so don’t skip this step.
- Line a baking dish with baking parchment and set aside.
- Lay a large rectangle of cling film out on a clean, flat surface. Turn the dough out onto the cling film, and lay another rectangle over the top of the dough. Use a rolling pin to roll the dough out to a rectangle about 1/3 longer than it is wide, and about 10 mm (1/2 inch) thick. Squish in at the edges as needed and use the rolling pin to shape the dough so the edges are as straight as possible.
- Carefully spread the softened butter over the entire surface of the dough. Mix the cinnamon and brown sugar together and sprinkle evenly over the butter.
- Start on the long edge and use the cling film to help you roll the dough into a sausage. Press the dough, if needed, so the roll is even thickness along the length.
- Using a length of dental floss to cut the roll into 3 cm (just over an inch ) lengths. You may need a sharp knife dipped in flour to get through the last millimetre or so. Drape some cling film over your hand to stop the dough sticking to you and pick up each scroll. I found you could unroll and re-roll at this stage if necessary to get a nice tight scroll so long as you kept it on the cling film and handle it through the plastic.
- Place each scroll on the baking dish so that they each lightly touch the one next to it.
- Cover baking dish tightly with some of the cling film you have used to roll out the dough and place somewhere warm to rise for 30-45 minutes depending on the temperature of the room. The rolls will rise, but won’t double in size.
- While rolls are rising, preheat oven to 220C (425F). Bake rolls for 20-25 minutes, or until the tops are golden brown. Remove from oven and let cool slightly before serving.
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