Cinnamon Scrolls with Vanilla Glaze
Rated 3.4 stars by 5 users
Category
Cinnamon Scrolls with Vanilla Glaze
Servings
8
Prep Time
25 minutes
Cook Time
20 minutes
Author:
Halo & Swoon
A cross between a scone and a cinnamon roll, these sweet, fragrant scrolls are delicious served warm, drizzled with vanilla glaze. The perfect treat for morning tea, weekend brunch or Christmas morning!
Ingredients
-
1 HALO & SWOON SCONE DOUGH
- 1/4 cup (40g) coconut sugar
- 7/8 cup (225g) plant milk, room temperature
- 2 Tbsp coconut oil, melted
- 1/4 cup gluten-free flour for rolling
- 2/3 cup (105g) coconut sugar
- 1 1/2 Tbsp cinnamon
- 1/4 cup (50g) coconut oil, melted
- 1/2 cup (80g) icing sugar
- 1 tsp vanilla essence
- 1-2 tsp water
Filling:
Vanilla glaze:
Directions
- Preheat oven to 200°C fan bake and line a baking tray.
- Place scone mix in a bowl, add coconut sugar and stir well. Add milk and coconut oil, and mix into a dough.
- Sprinkle gluten free flour onto lined tray, turn out dough and roll into a large rectangle, adding flour as needed.
- Combine filling ingredients and spread evenly over dough.
- The dough is very soft, so to avoid breakages use the baking paper to roll the dough up like a sushi roll, starting from long side.
- Cut into 8 pieces and place on baking tray.
- Bake in centre of oven for 20 minutes until golden.
- Combine glaze ingredients and drizzle over warm scrolls before serving.
- Store scrolls in a cool dry place for up to 3 days.
Recipe Note
Original recipe - https://haloandswoon.com/blogs/all/cinnamon-scrolls-with-vanilla-glaze
