Cinnamon Scrolls

Cinnamon Scrolls:

Makes 7 cinnamon scrolls

Proof time: 1 hour, 30 minutes

Bake time: 35 minutes

Ingredients:

Dough:

  • 320 g Grain Free Flour Mix
  • 50 g coconut sugar
  • 15 g whole psyllium husk (not powder)
  • 7 g active dry yeast (we use red star sachets – for gluten free and additive free)
  • 2 tsp baking powder
  • 1 tsp fine sea salt
  • 180 g warm filtered water
  • 100 g whole milk or coconut milk carton (e.g. Pure Harvest) for dairy-free option
  • 1 large egg
  • 2 ½ tbsp extra virgin olive oil

Cinnamon Filling:

  • 85 g softened butter (pure) or organic palm oil shortening (we use Spectrum Culinary Organic All-Vegetable Shortening) for dairy-free option
  • 100 g coconut sugar
  • 1 tbsp ground cinnamon

For Baking the Cinnamon Scrolls:

  • ½ tbsp softened coconut oil for greasing baking tin lined with baking paper
  • 100 g double cream or canned coconut cream for dairy-free option

NOTE: To make the dough, we highly recommend using a stand mixer with a dough hook attachment. Dough can also be made by hand however using a mixer makes for a much easier process and produces a smoother dough. We also recommend using a thermometer to check the temperature of warmed milk prior to adding to the active yeast, as exceeding a certain temperature can kill the yeast, making it inactive. 

Method:

Dough:

  1. In the bowl of a stand mixer, whisk together the Grain Free Flour Mix, coconut sugar, baking powder and salt.
  2. Add the active dry yeast to a small bowl along with 2-tbsp of the coconut sugar. Mix to combine. To activate dry yeast, begin by briefly warming milk of choice on the stove on low heat. Ensure that the temperature of the milk is between 40 and 46 degrees Celsius (lukewarm) before adding it to the yeast. Exceeding this temperature can kill the yeast and render it ineffective. If the temperature exceeds this range, wait a few minutes for the milk to cool down until the ideal temperature range is achieved. Add the warmed milk to the bowl of yeast. Stir until the yeast and coconut sugar are fully dissolved. Allow to sit for 10-15 minutes, or until the mixture becomes frothy. 
  3. Make the psyllium gel by mixing the psyllium husk and warm water. After about 45 seconds, a gel will form.
  4. Make a well in the middle of the dry ingredients and add the yeast mixture to the dry ingredients along with the psyllium gel, egg and extra virgin olive oil.
  5. Mix/knead the dough on medium speed until smooth and all the ingredients are evenly incorporated. If using a stand mixer, proceed to knead the dough for a further 5 minutes, or up to 10 minutes if kneading by hand. Use a spatula to occasionally scrape down the sides of the bowl to prevent any dry patches of unmixed flour.
  6. If the dough is too dry, add 1 -2 tbsp of water at a time until a smooth or slightly sticky dough is achieved.

Cinnamon Filling:

  1. In a bowl, mix softened butter or palm oil shortening/vegan butter, coconut sugar and ground cinnamon until you get a soft, spreadable paste. If the mixture is too thick to spread, you may soften it slightly in the microwave in 2-sec bursts, mix in between). If it’s too runny you can chill it briefly in the fridge.
  2. Set aside until needed.

Assembling the Cinnamon Scrolls:

  1. Line a round baking tin with parchment paper and lightly oil the paper using butter or coconut oil. Set aside until needed.
  2. Turn out the dough onto a lightly floured surface and shape into a ball.
  3. Roll it out into a 28 X 38 cm rectangle.
  4. Dollop the cinnamon filling and spread it out into an even layer across the rolled-out dough, all the way to the edges.
  5. Using a pizza cutter or sharp knife, cut the rectangle lengthways into seven (4 cm wide) strips, so that they are 38 cm long.
  6. Roll each individual strip into a roll.
  7. Arrange the cinnamon scrolls in the oiled baking tin, so that they only just touch each other.

Proofing the Cinnamon Scrolls:

  1. Proof the cinnamon scrolls in a warm place for about 1 hour and 30 minutes or until they have increased in volume. Lightly cover them with plastic wrap to prevent them from drying out. You can create warmth by placing the tin on the middle rack of an oven (turned off) with a tray at the bottom (under the tin). Carefully add boiling water to the tray and close the door to create warmth. 

Baking the Cinnamon Scrolls:

  1. Remove the rolls from the oven and preheat the oven to 180 degrees Celsius. Do not remove the tray of water at the bottom of the oven as this will create a steamy environment, allowing the cinnamon scrolls to become soft and fluffy.
  2. Once the cinnamon scrolls have doubled in volume, pour warm heavy cream or warm coconut cream (dairy-free) evenly all over them.
  3. Cover the baking tin with a sheet of foil.
  4. Bake the cinnamon srolls at 180 degrees Celsius covered with the aluminium foil for 20 minutes. The foil helps trap steam generated during the baking process and prevents a crust from forming before they have a chance to expand.
  5. After 20 minutes, remove the foil and continue baking for 15 minutes or until the scrolls become golden.
  6. Allow the cinnamon scrolls to cool for 5-10 minutes before serving. While the cinnamon rolls taste delicious on their own, if your diet permits you may like to add your favourite cream-cheese icing recipe as an optional extra.

Tips:  

Store left-over cinnamon scrolls in an airtight container in the fridge. Cinnamon Scrolls will keep for a few days. Once refrigerated, cinnamon srolls may become quite firm. To enjoy them best, microwave briefly or warm in the oven until soft.