As a mum who bakes for her boys every morning, I am always on the hunt for quick and easy recipes with minimal ingredients. When the boys told me they wanted cinnamon scrolls and I looked for some recipes, I quickly realised that baking cinnamon scrolls is a long process because it uses yeast and requires the dough to rise. This required planning and me getting up at 4.30 am if I wanted to have them ready in time for school. I was determined to find a Plan B and it worked out really great, so here I am sharing it with you.

Gluten or dairy free? No Problem.

If you are avoiding gluten, you will be happy to hear that this recipe works well with all purpose gluten free flour. I just want to warn you that it doesn’t have that soft and stretchy texture that gluten can offer.

If you are avoiding dairy, then you can substitute the Greek yogurt with coconut yogurt or full fat canned coconut cream. This recipe needs the fat because it does not use butter, so please don’t substitute it with low fat or boxed coconut milk.

The Method

1.The Dough

The trick to making these scrolls is 100% in getting the consistency of the dough right. If you find that the dough is a tad sticky, add some more flour. If the dough is cracking even slightly, add some more yogurt or coconut cream. I cannot express enough how important this step is, so take your time and don’t proceed to the next step until you are happy. What you want is for it to be as wet as possible, without it being sticky.

Get your hands in and knead the dough. It really is a lot of fun 🙂

Roll the dough with a rolling pin and try to get it as square as possible. I find that shaping it into a square before you start rolling helps.

2. The filling

Spoon the filling onto the dough and spread evenly with a knife.

3. Rolling

Start rolling it from one side. Try to stay as straight as possible.

Press the ends in slightly and stretch the roll in the thicker parts if you notice one are is thicker than the rest. You are looking for the roll to be fairly even all the way across.

4. Cutting

Simply cut into 12 even slices. If you find that your knife is sticking, add some flour to the knife.

5. Baking

Place the scrolls into a greased pan. I find a large bread pan to be the perfect size. Make sure to give them some room to expand in the oven so don’t pack them in them too close. Bake them for approximately 15-18 minutes at 180 degrees.

When they are done baking, leave them to cool for 5-10 minutes before removing them from the pan.

Enjoy!!!

Sandy xo

Quick and Easy Mini Cinnamon Scrolls

These have to be the quickest and easiest way to make cinnamon scrolls. With only a few simple ingredients that you have in your pantry, you can whip these up in no time.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Servings 4 people

Ingredients

1 Cup Flour (All Purpose gluten-free will work)
1 TBSP Baking Powder
1 Pinch Salt
1/2 Cup Greek Yogurt (Can substitute with coconut yogurt or full fat canned coconut cream)
1 TBSP Coconut Oil (soft but not liquid)
1 TBSP Cinnamon
2 TBSP Brown Sugar

Instructions

Preheat the oven to 180 degrees Celcius on classic bake.
In a medium sized mixing bowl, combine the flour, baking powder and salt and mix together.
Add the yogurt (or coconut cream) and knead with your hands to form a dough. If you notice that the dough is too sticky, add a tiny amount of flour at a time. Be careful not to add too much as the dough will become dry. If it is too dry, add a teaspoon of yoghurt at a time, making sure it doesn't become too wet and sticky. Set the dough to one side while you make the filling.
Combine the oil, cinnamon and sugar until well combined. You are looking for a paste consistency. If your coconut oil is hard, you may need to work it a little first to soften it up.
Sprinkle some flour to your clean work surface. Form the dough into a square and then place it on the work surface. Roll the dough until it is approx 5mm thick.
Spread the cinnamon mixture onto the dough using a knife or spatula. Make sure to spread it all the way to the edges.
Evenly roll the dough from one side to the other, making sure you keep it as straight and even as possible. When you get the the end, lightly press in the edges and cut into 12 even slices.
Place the scrolls into a greased pan. I find a large bread pan to be the perfect size. Make sure to give them some room to expand in the oven so don’t pack them in them too close.
Bake them for approximately 15-18 minutes at 180 degrees. When they are done baking, leave them to cool for 5-10 minutes before removing them from the pan.