- Chef: Helen Tzouganatos
- Makes: 12 scrolls
- Time: 40 minutes, plus 1 hour rest
- 1 x 7g sachet dry yeast
- 250g or 1 cup lukewarm milk
- 50g or ¼ cup caster sugar
- 450g or 3 ½ 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
- 60g melted butter
- ¼ cup raw (caramel) sugar
- 3 tsp cinnamon
Cream Cheese Glaze
- 1 cup pure icing sugar, sifted
- 100g cream cheese, softened
- 3 tbsp milk
Combine yeast, milk and sugar in a small bowl and let 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 hour 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 the dough into a log ending with seam side down. Slice dough into 12 equal scrolls using a string or dental floss to avoid squashing the dough. Place the string under the dough, cross the two ends of string over the top of the dough and pull them in opposite directions to slice.
Place scrolls into a greased 23cm round cake tin lined with baking paper. Brush with melted butter.
Bake in a 180°C oven for 25 minutes 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.
* Different gluten-free flour brands may deliver different results.