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by Helen Tzouganatos 31 Comments
Cinnamon is my all time favourite spice. It adds depth and complexity of flavour to just about everything, including spaghetti bolognese. My buttery, fluffy Gluten Free Cinnamon Scroll Recipe produces a yummy scroll that is absolutely delicious and tastes just like a regular cinnamon scroll. You no longer have to miss out on these fluffy mouth-watering spirals of cinnamon sugar just becauseyou follow a gluten free diet.
Traditionally, cinnamon scrolls are only leavened with yeast but since we are working ‘sans gluten’ I have added xantham gum to help stretch the dough and baking powder to help them ‘pop’ in the oven. The mouthwatering cream cheese glaze complements the scrolls perfectly. I have gone with a drizzle here but if you want to walk on the wild side, pour generously.
After you have brushed the dough with melted butter and sprinkled over cinnamon and sugar you will need to roll the dough tightly for a neat scroll. The butter will start oozing out of the sides of the scroll but don’t be alarmed, you need a generous amount of melted butter to keep the scrolls moist and tasty.
For a neat scroll slice the dough with string or dental floss. Place the string underthe dough, cross the two ends of string over the top of the dough and pull them in oppositedirections to slice. This slicing technique ensures your cinnamon scroll will not flatten as it would with a knife.
For added variety, sprinkle your dough with one cup of chopped pecans prior to rolling for a nutty filling. Enjoy the best gluten free cinnamon scrolls you will ever bake!
5.0 from 6 reviews
CINNAMON SCROLLS GLUTEN FREE RECIPE
Prep time:
Cook time:
Total time:
Serves:12
Ingredients
- Dough
- 1 x 7g sachet dry yeast
- 250g or 1 cup lukewarm milk
- 50g or ¼ cup caster sugar
- 450g or 3½ cups plain gluten free flour*
- 2 tsp baking powder
- ½ tsp xantham gum
- ½ tsp sea salt flakes
- 100g melted butter
- 2 eggs, lightly whisked
- 1 tsp vanilla extract
- To Brush
- 60g melted butter
- ¼ cup raw sugar
- 3 tsp cinnamon
- Cream Cheese Glaze
- 1 cup pure icing sugar, sifted
- 100g cream cheese, softened
- 3 tbs milk
- Optional - sprinkle with chopped pecans
- * I used Bob's Red Mill 1 to 1 plain baking flour
Instructions
Conventional Method
- Combine yeast, milk and sugar in a small bowl and sit for 15 minutes until yeast starts to foam.
- Add dry sifted ingredients to a mixing bowl with paddle attachment and mix to
- combine.
- Add yeast mixture, eggs, butter and vanilla to the dry ingredients and mix on medium speed for 1 minute.
- Place dough in a lightly oiled bowl and cover tightly with cling wrap. Set aside in a warm place for 1 hr until dough almost doubles in size.
- Place dough between two sheets of baking paper and use a rolling pin to roll dough into a 40cm x 30cm rectangle .
- Brush dough with melted butter. Combine sugar and cinnamon and sprinkle over dough.
- Starting with the long end, tightly roll dough into a log ending with seam side down. Slice dough into 12 equal scrolls using a string to avoid squashing the dough. Place scrolls into a greased 23 cm round cake tin lined with baking paper. Brush with melted butter.
- Bake in 180C oven for 25 min or until golden.
- Prepare glaze by beating sugar, cream cheese and milk until smooth. If glaze is too dry add more milk, if it is too wet add icing sugar. Drizzle warm buns with glaze and sprinkle with extra cinnamon.
Thermomix Method
- Combine yeast, milk and sugar in a small bowl and sit for 15 minutes until yeast starts to foam.
- Add dry sifted ingredients to Thermomix and combine 3 sec/speed 3.
- Add yeast mixture, eggs, butter and vanilla to the dry ingredients and mix 30 sec/speed 5 scraping down sides of bowl halfway through mixing.
- Place dough in a lightly oiled bowl and cover tightly with cling wrap. Set aside in a warm place for 1 hr until dough almost doubles in size.
- Place dough between two sheets of baking paper and use a rolling pin to roll dough into a 40cm x 30cm rectangle .
- Brush dough with melted butter. Combine sugar and cinnamon and sprinkle over dough.
- Starting with the long end, tightly roll dough into a log ending with seam side down. Slice dough into 12 equal scrolls using a string to avoid squashing the dough. Place scrolls into a greased 23 cm round cake tin lined with baking paper. Brush with melted butter.
- Bake in 180C oven for 25 min or until golden.
- Prepare glaze by adding sugar, cream cheese and milk to bowl and mixing speed 6/ 5 sec. If glaze is too dry add more milk, if it is too wet add icing sugar. Drizzle warm buns with glaze and sprinkle with extra cinnamon.
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Comments
Brittany saysHave you tried making this recipe dairy free? Could full fat coconut milk work in place of the milk and butter?
Reply
- Helen Tzouganatos says
Hi Brittany
I have not made the recipe dairy free but what you could try is substituting the dairy milk with coconut milk and butter with coconut oil. Let me know how you go.
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- Maureen Jaeckel says
I use a can of coconut milk, the fat part I use instead of butter, they are super soft, stay softer than made with milk and butter. I freeze and take out only what I need fir the day
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- Helen Tzouganatos says
Coconut is a great substitute for butter. Glad they turned out, enjoy.
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- Dawn says
What GF flour do you use?
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- Helen Tzouganatos says
Hi Dawn,
I use Bob’s Red Mill 1 to 1 plain gluten free flour, it is a great gluten free flour. You can buy it online or at gourmet grocers.
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- Brittany says
Is it possible to make a yeast-free version?
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- Helen Tzouganatos says
Not really it is a bread dough. You could make a cinnamon cake I guess? Try my Apple Cinnamon Teacake. Yeast free and delicious!
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- Carmel says
This is a beautiful recipe that my daughter has made twice now in three days! THANK YOU!!😊💕
She isn’t one for much baking, so for her to tackle it (with Thermomix) was a thrill, and it tasted soooo good!
She subbed Nuttelex for butter and coconut cream, vanilla and corn flour in the glaze. Oh also coconut sugar throughout too as she and I are GF, df and refined sugar free.
I can’t wait until she makes it again with pecans or even apples, her father and I will be over the moon …but gaining weight!😂😋Reply
- Helen Tzouganatos says
Well for someone who isn’t a baker she actually chose one of the more difficult recipes on the blog. The others are a breeze compared to the gluten free cinnamon scrolls recipe. Well done! Your substitutes sound fantastic.The pecans are fabulous try them next time you make the scrolls. Enjoy!!
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- Saskia says
Hi there. Would these be ok to freeze? Thanks!
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- Helen Tzouganatos says
Yes they would Saskia.
- Lyndal says
I would like to make some to take away on the weekend – would you recommend freezing them unbaked, or after baking? Thanks for any advice
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- Helen Tzouganatos says
Lyndal I would freeze unbaked so they are fresher.
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- Beth says
Have made these and they are delish!
Could I make the dough the night before and then cook the following morning?Reply
- Helen Tzouganatos says
It should be okay.
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- Susan says
Wow! These scrolls are absolutely devine! Thank you for the recipe.
First time baking GF with yeast, loved the dough consistency, perfection!!
I haven’t been able to enjoy a cinnamon dough treat in years, I will be making agaain!
THANK YOU HELEN 🙂Reply
- Helen Tzouganatos says
Glad you loved the gluten free cinnamon scroll recipe Susan. Yes it is generally years before you’ve eaten one if you are gluten free. Enjoy!
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- Maria Zulian says
OMG!!! Helen this recipe is amazing! Thank you for sharing! 😋😋😋😋
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- Helen Tzouganatos says
Glad you loved the gluten free cinnamon scroll recipe. Enjoy!
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- BJ says
Oh. My. Word. These are perfection. I haven’t had a cinnamon scroll in +13 years (since being diagnosed as a coeliac) so made these with a bit of trepidation. They were everything I wanted them to be & then some!! I’ll definitely be making again, and again. Thank you so much.
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- Helen Tzouganatos says
Glad I broke your 13 year cinnamon scroll drought BJ! Enjoy xxx
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- KirstyB says
Wow! These are absolutely amazing.
I wasn’t good friends with doughs and scrolls before my Coeliac diagnosis, so I never imagined that I could make anything like this. I wasn’t going to get into the Lockdown Baking trend, but guess what I’ll be making again this week!! My non-GF family normally let me eat most of my baking attempts by myself after their initial tasting, but these are going to be on equal shares.
Couldn’t shop for Bob’s Red Mill 1:1 Baking Flour, so I used:
50 g quinoa flour
160 g brown rice flour
200 g tapioca flour
40 g sorghum flour
5 tsp xanthan gum (pkt said 1 to 1½ tsp per cup of flour and I’ve never had pliable enough dough before, but this was great). Followed Thermomix instructions so I didn’t even have to premix the flour.
Thank you Helen, I’ll now have to try your pastry recipes and really branch out.Reply
- Helen Tzouganatos says
Fantastic glad you enjoyed them.
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- Allison says
Thinking of making a savoury scroll for my son’s kindy lunches. Could I use the dough recipe and omit the vanilla and also reduce the sugar?
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- Helen Tzouganatos says
Yes you can.
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- Rachel says
Absolutely divine! I even did a squeal of delight when I pulled it apart and found it so light and fluffy. LOVE
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- Helen Tzouganatos says
Fantastic Rachel, glad you loved the light and fluffy gluten free cinnamon scrolls.
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- Laura says
Thanks for the recipe Helen! It was easy and worth the waiting time. They freeze really well too. Looking forward to trying your other recipes.
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- Helen Tzouganatos says
Fantastic Laura. Glad you enjoyed the gluten free cinnamon scrolls recipe.
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- Willow says
That was the most amazing cinammon scroll I’ve ever eaten
been trying to get a gluten free recipe for ages, and had given up until i found these
definitely doing this again!!is it possible to let the dough rise overnight?
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