Who doesn't love a tray of sweet bread swirled with cinnamon, sugar and butter? Now coeliacs don't have to miss out!
- 60 g unsalted butter, melted
- 55 g (¼ cup) raw sugar
- 3 tsp ground cinnamon, plus extra, for serving
- 7 g sachet dry yeast
- 250 ml (1 cup) lukewarm milk
- 55 g (¼ cup) caster sugar
- 450 g plain gluten-free flour (see note)
- 2 tsp baking powder
- ½ tsp xanthan gum
- ½ tsp sea salt flakes
- 100 g unsalted butter, melted and cooled
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
Cream cheese glaze
- 125 g (1 cup) pure icing sugar, sifted
- 100 g cream cheese, softened
- 60 ml (¼ cup) milk
- chopped pecans, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 1 hr
1. For the dough, combine the yeast, milk and sugar in a small bowl and stand for 15 minutes or until the yeast starts to foam.
2. Sift the flour, baking powder, xanthan gum and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed to combine. Add the yeast mixture, melted butter, eggs and vanilla and mix on medium speed for 1 minute or until well combined. Turn out the dough onto a work surface, shape into a smooth ball, then transfer to a lightly oiled bowl and cover tightly with plastic wrap. Set aside in a warm place for 1 hour or until the dough has almost doubled in size.
Preheat the oven to 180°C. Grease a 24 cm round cake tin and line the base with baking paper.
3. Place the dough between two sheets of baking paper and use a rolling pin to roll out into a 40 cm x 30 cm rectangle. Brush the dough with melted butter. Combine the sugar and cinnamon and sprinkle over the dough.
4. Starting with the long end, tightly roll the dough into a log and place seam-side down on the work surface. Slice the log into 12 equal scrolls (see note). Place the scrolls, cut-side up into the prepared tin, then brush all over with melted butter. Bake for 25 minutes or until golden.
5. For the glaze, place all the ingredients in the bowl of an electric mixer fitted with a whisk attachment and beat until smooth and well combined. If the glaze is too dry, add a little more milk, if it is too wet add more icing sugar. Drizzle the warm buns with the glaze, chopped pecans and sprinkle with extra cinnamon.
This recipe was made with Bob’s Red Mill 1 to 1 plain gluten-free flour. Different brands deliver different results.
For a neat scroll, l like to slice the log with 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.
Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new series of Loving Gluten Free on SBS and SBS On Demand.