Gluten Free Cinnamon Scroll

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Gluten Free Cinnamon Scroll

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Ingredients

12 portion(s)

Gluten Free Cinnamon Rolls

350 g Milk, Step 1
30 g gluten free flour, Step 1
80 g water, Step 1
10 g dried instant yeast, Step 2
170 g sugar, Step 2
360 g gluten free flour, Step 2
80 g tapioca starch, Step 2
50 g milk powder, skim, Step 2
2 level tsp xanthan gum, Step 2
2 level tsp Baking Powder, gluten free, Step 2
15 g cornflour, gluten free, Step 2
1 dash salt, Step 2
2 --- eggs, Step 2
1 level tsp cider, Step 2 Cider vinegar
165 g Butter, Step 2 Melted and cooled
90 g light brown sugar, Step 3
70 g Butter, Step 3 Very soft
1 level tbsp cinnamon quill, Step 3 Ground cinnamon
30 g Butter, Step 4 Softened
115 g cream cheese, Step 4
1 level tsp Vanilla Paste, Step 4
200 g icing sugar, Step 4
1 level tbsp Milk, Step 4

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Preparation
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Recipe's preparation

Step 1 - Making the dough

Place water, milk and gluten free flour into mixing bowl and cook 3 min/80°C/speed 3. Allow to cool in the mixing bowl (approx. 10 minutes).

Lightly grease a large bowl and set aside.

Step 2
Add milk, vinegar(if adding), eggs, yeast and butter into mixing bowl and mix 20 sec/speed 4.

Add gluten free flour, coconut flour, tapioca flour, baking powder, xanthan gum, corn flour and salt, then knead Dough /3 min 50 sec, until smooth, elastic and a little sticky. Place on a silicone bread mat or a lightly floured work surface and form into a ball. Place in prepared bowl and cover, then set aside in a warm place to double in size (approx. 45 minutes). Meanwhile, continue with the recipe.

Cinnamon and sugar filling - step 3

Place all filling ingredients into mixing bowl and mix 40 sec/speed 4, until combined. Place in a bowl and set aside. Clean and dry mixing bowl.

Icing - step 4

(Only if milling sugar, otherwise skip step if you having icing sugar already) Place sugar into mixing bowl and mill 10 sec/speed 10.

Add all remaining icing ingredients and mix 30 sec/speed 4. Place in a bowl and set aside. Then, grease a baking tray (25 x 35 cm) and set aside.

Once cooked cinnamon rolls are cooked drizzle over buns

Creating the rolls

Place dough onto a well floured silicone bread mat or work surface, then gently knock down and roll into a flat rectangle (50 x 40 x 1 cm), dusting with flour to prevent the dough from sticking. Dot the dough with the reserved filling and evenly spread over the surface, then roll into a log shape starting from the shortest edge.

With the seam side down, mark 12 x 3-4 cm slices, then carefully cut into buns. Place on the prepared baking tray, leaving approx. 1 cm gap between each bun. Cover and leave to prove for 60-90 minutes or until buns are very puffy and touching each other.

Preheat oven to 180°C. Bake buns for 25 minutes (180°C) until golden on the surface. Place on a wire rack to cool slightly, then, if serving immediately, spread icing over each bun and serve warm. If not serving immediately, store in the fridge or freezer and heat in the microwave for 30 sec.

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Tip

You could follow the method already in the thermomix for non gluten free scrolls but ensure you use these ingredients

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.