Cinnamon Scroll Bake

 

Cinnamon Scroll Bake by Happy Mum Happy Child

Easy Cinnamon Scroll Bake

I had this Cinnamon Scroll Bake at my parents house for dessert last night and it was TO DIE FOR! My mum made it especially for me – so it was gluten free. To make it with normal flour, just substitute the gluten free flour with regular flour. Easy as that!

INGREDIENTS

For the dough
3.5 to 4 cups self raising gluten free flour (I used Edmond’s)
1/4 teaspoon salt
1/2 cup white sugar
6 tablespoons (85 g) unsalted butter, at room temperature
2 eggs, lightly beaten (room temp is best)
1 cup milk (again, room temp is best)

For the filling
1 cup brown sugar
2 tablespoons ground cinnamon
1/8 teaspoon salt
4 tablespoons (56 g) butter, melted and cooled

For the glaze
1 cup icing sugar
1 tablespoon milk (any kind), plus more by the 1/4 teaspoonful if necessary

Serve with
Whipped Cream

DIRECTIONS

Preheat your oven to 180°C. Grease the walls of a baking dish with butter, and then line the base with baking paper.

Make the dough: in a large bowl, place 3.5 cups self-raising flour, 1/4 teaspoon salt, and the white sugar, and whisk well. Add 6 tablespoons of the butter, the eggs, and the milk, and mix until the dough comes together. The dough should be smooth and relatively easy to handle. If it’s sticky, add more flour until it reaches the right consistency.

Turn the dough out onto a piece of lightly floured piece of baking paper. Sprinkle the dough lightly with extra flour and roll it into a 30cm x 40cm rectangle, about 0.5cm thick. Trim any especially rough edges.

Make the filling: in a medium-size bowl, place all of the filling ingredients and mix to combine well. With a small spatular or large spoon, spread the filling in an even layer over the top of the rectangle of dough, leaving about 0.5cm clean around the edges. Starting at a short side, roll the dough away from you into a tightly formed roll. Slice the roll in cross-section into twelve equal pieces, each about 2.5cms thick. Place each roll in the baking dish, with about 2cms between them.

Place the tray in the centre of the preheated oven, and bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them. Remove from the oven and allow to cool.

While the rolls are cooling, make the icing: In a small bowl, place the icing sugar and 1 tablespoon of milk. Mix well until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly. If you do thin the glaze too much, add more icing sugar a teaspoon at a time to thicken it. Drizzle or spread the icing on the cooled rolls before serving.

Whip some cream and serve it – I found it too sweet by itself, the cream helped to balance it out.

Check out my other Allergy Friendly Recipes here!

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