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Gluten Free Cinnamon Scrolls

Yields1 ServingPrep Time3 hrsCook Time15 minsTotal Time3 hrs 15 mins

If you love Cinnamon Scrolls, you will love our healthier gluten free version of cinnamony goodness!

Makes 20 - 24
GF, DF, EF, can be NF
 2 - 2 1/4 cups organic buckwheat flour, sifted
 2 tbsp honey
 2 1/2 tbsp Changing Habits Cinnamon
 70g Changing Habits Rapadura Sugar
 A pinch of Changing Habits Seaweed Salt
 1/2 cup yoghurt or kefir
 10 tbsp butter or ghee
 2 organic eggs
 1 vanilla bean, scraped
 *If tolerated 1/2 - 3/4 cup roasted almonds, pecans or walnuts
1

To make the dough, place 2 cups of flour, salt, eggs, honey, 2 Tbsp butter or ghee into a food processor or kitchen aid and combine while slowly adding in the yoghurt or kefir.

2

If the mixture is too wet add a touch more flour until you reach a dough consistency (the dough should be a little sticky).

3

Scoop the dough onto a floured bench and knead for 1 minute until you make a beautiful large round dough.

4

Place into a glass bowl with a lid or cling wrap over the top and place in the fridge for at least 3 hours.

5

After 2.5 hours preheat the oven to 180C.

6

Cut 2 piece of baking paper large enough to cover to trays.

7

Add the sugar, cinnamon, rest of the butter or ghee to a small saucepan and heat together on medium heat. Continue to stir through.

8

Place the dough onto a floured bench and flatten slightly so you can cut it into 2 piece.

9

Put one aside and work, knead and use a rolling pin to flatten into a large rectangle, its easiest to do this on top of the baking paper so you can easily move it without it sticking to the bench.

10

Add the vanilla to the sugar saucepan and remove from the heat.

11

Once the rectangle of dough is ready, pour or scoop some of the mixture onto of the dough and spread with the back of a spoon until its covered evenly.

12

*if you choose to add the nuts, sprinkle it all over the syrup and dough now.

13

Begin to roll the dough from one end (as you would sushi) until its completely rolled up.

14

Get a sharp knife and chop the dough into rounds (you may have to clean the knife in between each cut to allow it a smooth, clean cut).

15

Spread the rounds out onto the same baking sheet and lift onto a baking tray.

16

Repeat this process for the other piece of dough.

17

Set the leftover cinnamon/ sugar sauce aside (you will need this later).

18

Place in the oven and bake for 13-15 minutes (the time will depend on your oven and your preference, the longer you bake it, the more it tastes like crunchy biscuits, the less you bake it, the softer the scrolls stay).

19

When ready, remove from the oven and pour the rest of the cinnamon syrup over the top to allow the scrolls to soak it up.

20

Allow to cool until warm.

21

Enjoy straight away with fresh coffee, tea, a smoothy or juice!