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Roll with the Cinnamon Scroll

January 26, 2013

Grain free Cinnamon scrolls

Grain free Cinnamon scrolls

One of my favorite childhood pleasures was going to the “hot bread shop” on a Saturday morning and getting a cinnamon scroll with pink icing on top! Yeasty, sweet and redolent of cinnamon, slathered in butter if it could wait for the trip home, otherwise, scoffed down quickly in the car! Back in those days, the hot bread shop (I don’t know why we didn’t call it the bakery) closed at 12 noon and often there would be a queue out the door. Sometimes the scrolls would be filled with neon jam but I always prefered the ones with just cinnamon. Years later, cinnamon scrolls became fancier and were filled with apple chunks, I think they still do them, but they always seemed a bit doughy & heavy to me.

Another favorite from my childhood was cooking chelsea buns – such decadence for a 12-year-old budding cook! My Best of Womens Weekly cookbook (circa 1978) recipe was typically a scone dough filled with rich sweet cinnamon butter – I so did love cooking & eating those!

These cinnamon scrolls are all the more special as they are gluten-free and GRAIN FREE and low in sugar, which suits my diet fine these days. This recipe makes 6 rolls, feel free to double the recipe but if I make too many, I EAT them all!

I have adapted this recipe from Maria Emmerich’s recipe, she uses coconut flour and ground psyllium a lot, which I find a fantastic combination!

20g almonds
30g coconut flour
30g psyllium powder – MUST be powder, see here
1 heaped teas baking powder
65g sugar (I use erythritol/stevia mix)
1 whole egg
3 egg whites
125g very hot water
1/2 teas cinnamon
1 tablespoon raisins
Put all ingredients (except the raisins) into the TM bowl and mix on SP 3 for 45 seconds. It will thicken up as it mixes. Add the raisins and incorporate on REVERSE for a few seconds so that they don’t break up.
Turn the dough out onto your Thermomat or baking paper. It will be quite wet and gelatinous.
scroll dough
Using wet hands, pat it out to about 8mm thick.
scroll dough2
In a small bowl mix together:
35g softened butter
1 egg yolk
1 tab cinnamon
2 tabs rapadura sugar (I use half rapadura, half Natvia)
1/2 teas nutmeg
Spread out onto the dough and sprinkle with 2 tabs of chopped walnuts or pecans and roll up like a swiss roll.
scroll with filling

Cut into 6 slices and bake in a moderate oven 175°C for about 45 minutes. If they are browning too much, cover with foil.  If you like you could glaze them with honey, but for me, they are sweet enough!! They are best eaten straight out of the oven but they toast up well too!!



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