Makes 12
Soft, golden and perfectly spiced, these gluten-free scrolls are made using Nodo’s Not-So Plain Flour, a gluten-free blend that gives the perfect doughy texture without the fuss. Naturally egg-free and easily made dairy-free with a simple butter swap, they’re a dream for both vegan and gluten-free bakers. Perfect for kids, weekend baking, or a special occasion, these cinnamon scrolls are a feel good treat everyone will love!
INGREDIENTS
Dough:
-
- 1 Cup unsweetened soy milk
- 40g Grass-fed butter (or vegan alternative)
- 7g Instant yeast
- 1 Tbsp coconut sugar
- 1 Tbsp apple cider vinegar
- 1 Tsp vanilla bean extract
- 2.5 Tbsp psyllium husk
- 2 Tsp baking powder
- 1/2 Tsp sea salt
- 2 Tsp extra virgin olive oil
Cinnamon Spread:
Icing:
-
1/2 Cup icing sugar
- 2 Tbsp unsweetened soy milk
METHOD
- In a small saucepan gently warm the soy milk and butter until the butter is just melted (about 1 minute).
- Pour into a large mixing bowl, stir in the apple cider vinegar and coconut sugar, then sprinkle the yeast over the top. Set aside for 10 minutes until foamy and fragrant.
- In a separate bowl, stir psyllium husk into 3/4 cup warm water. Let sit for 5–10 minutes until it forms a thick, gel-like consistency. Once the yeast mixture is bubbly, stir in the psyllium gel and vanilla extract using a wooden spoon.
- Sift Nodo Not-So Plain Flour, baking powder and sea salt into the wet ingredients. Mix with your hands or spoon until a soft lumpy dough forms.
- Lightly flour your hands and a clean surface with gluten-free flour. Turn the dough out and gently knead for 2–3 minutes, just until smooth. The dough should be soft and pliable (add a touch more flour if sticky, or a splash of soy milk if too dry).
- Lightly grease a clean bowl with olive oil and place the dough inside. Cover with a damp tea towel and let rise in a warm sunlit spot for 1 hour. It may not double in size, this is normal with gluten-free dough.
- After proofing, place the dough on a lightly floured surface. Roll it into a rectangle roughly 40 x 50 cm, using even, gentle pressure.
- Layer the fillings by first spreading the softened butter across the entire dough surface. Sprinkle coconut sugar, cinnamon and nutmeg evenly.
- Starting from the long edge closest to you, carefully roll the dough into a tight log, tucking gently as you go. Once rolled, use a sharp knife to cut into 12 equal pieces.
- Preheat the oven to 180°C fan-forced. Grease a baking tray with butter. Place the scrolls cut-side up, spaced about 1 cm apart. Cover loosely with a tea towel and let rest for another 30 minutes.
- Brush the tops lightly with melted butter to give a golden colour. Bake for 20–25 minutes, or until scrolls are golden and cooked through. Allow to cool slightly before icing.
- Mix the icing sugar ingredients in a small bowl. Once scrolls have cooled slightly, drizzle with icing and serve warm or at room temp.
Recipe by Erin Hall @longevity_nutritionist
