You guys know how much I love a good gluten free baking hack. There really is no sense in making something that can already be hard, harder! So I’m all about finding and using the great gluten free products already on the market in new and fabulous ways. Enter the Simply Wize Crusty Bread mix, one of the most versatile and handy products I’ve come across. Today I’m going to show you just how easy it is to make Gluten Free Cinnamon Scrolls with my super easy hack!
People often say to me that’s it cheating to use store bought mixers, and then in the same breath I get asked which is my favourite gluten free flour. Trust me when I say, there is no cheating here, it’s simply about working smarter and not harder. At the end of the day GF store bought bread mixes are simply custom GF flour blends, they’re just specifically designed for these sorts of products!
It’s all about thinking outside of the box. One of my absolute favourites has to be the Simply Wize Crusty Bread mix. Not just because it’s so dang versatile but it’s also readily available in some IGAs, health food stores and online shops. In fact it’s so versatile that I almost never actually make bread from it! It makes wicked pizza bases, delicious Gluten Free Cheese & Vegemite Scrolls , pizza scrolls, Gluten Free Hot Cross Buns and now my Gluten Free Cinnamon Scrolls!
You definitely need a box in your cupboard!
Just How Easy Is It?
Trust me, this is super easy. In fact from start to finish it takes all up maybe an hour. Sure it can get a little messy and if you don’t have a mix master or some kind of bench mixer, it will take longer as you’ll need to hand knead it. But it is super easy. Whether you want a warm gluten free treat or a stunning afternoon dessert to wow some guests. You’ll easily impress with this fabulous recipe.
All you need is a packet of the Simply Wize Gluten Free Crusty Bread mix. Throw in some warm water, vegetable oil, butter, brown sugar and cinnamon. All ingredients you’ve likely already got floating around your kitchen. If you want to take it up a notch? Grab a packet of Philly cream cheese to make some frosting and boom you’re done.
It’s so easy that you can even make it Lactose free too! Simply swap the butter for nuttelex and the cream cheese for lactose free cream cheese, done! Gotta love it when it’s that simple.
The Trick to Easy Gluten Free Cinnamon Scrolls
One of the only problems with working the Simply Wize bread mix is how sticky it can be! If you’ve ever tried to roll scrolls with it beore, you’ll know exactly what I’m talking about. But I’ve got a couple of simple tricks to make working with it a breeze… plus, no crazy cleaning up afterwards!
- A well floured large piece of baking paper makes rolling it out much cleaner and easier. Simply use a long piece of baking paper on your bench and dust it with a good handful of plain GF flour. I prefer to use White Rice Flour, but you can use whatever you have on hand.
- Use oiled hands to handle the dough. When it comes to removing the dough from your mix master hook and out of the bowl it can be pretty tricky… and messy as hell! To make this a breeze, grab your vegetable oil and pour a little on your hands. Use oiled hands to clean the dough off the hook and remove from the bottom of the bowel. You can then easily pat it down onto your floured baking paper!
- When slicing your scrolls I use a serrated bread knife dipped in oil. I know people say to use dental floss but I find it still sticky! So grab a sharp knife and dip it briefly in your vege oil again. Voile! Easy and clean.
Now you know the tricks to making my Gluten Free Cinnamon Scrolls work for you. Let’s jump into the recipe!
Easy Gluten Free Cinnamon Scrolls
- Mix Master with dough hook
- 1 Simply Wize Crusty Bread Mix
- 1/4 cup Caster Sugar
- 300 ml Warm Water
- 1 Tbsp Vegetable Oil
- 35 grams Salted Butter melted
- 110 grams Brown Sugar
- 6 tsp Ground Cinnamon
- 48 grams Salted Butter soft
- 55 grams Philadelphia Cream Cheese soft
- 1 1/2 cups Icing Sugar sifted
- 2 Tbsp Milk
- Preheat oven to 200° Celsius Fan Forced (220° if no fan is available). Line a baking tray with baking paper and set aside.
- In the bowl of a mix master place the flour mix from the Simply Wize packet and the caster sugar. Using a dough hook, turn the mix master onto low to combine the ingredients.
- While that's mixing place the warm water in a small bowl and pour the yeast sachet (that was in the Simply Wize packet) over top. Don't mix it in, simply allow it to bloom for a few minutes.
- In another small microwave safe bowl place the filling salted butter amount and melt it in the microwave in 30 second bursts. In a seperate bowl place the brown sugar and cinnamon, use a spoon to combine well.
- Once the butter is fully melted add it to your cinnamon brown sugar and stir to combine. Set aside.
- Take your yeasty water and vegetable oil and add them to the mix master bowl. Allow it to mix on low for a moment until the ingredients are combined. Turn up to medium speed and mix for 3-5 minutes or until the dough becomes a very smooth, gloopy pile in the bottom.
- Place a long piece of baking paper onto your bench top and cover with a handful of plain GF flour or rice flour. Take your dough ball and flatten out into a rectangle shape and place onto the floured paper. Using a well floured rolling pin, roll it out to approx 55cm x 30cm rectangle.
- Sprinkle the cinnamon and sugar mixture all over the rolled out mix and press down lightly. Then working from one of the short ends start to roll into a tight long log.
- Using your oiled knife cut into individual scrolls approx a few cms wide. Place each scroll flat onto the prepared tray a few cms apart and roughly shapen them into a circle. Pop tray of scrolls straight into the oven for 15 minutes or until they're turning a golden brown and the sugar mixture is bubbling over. Once cooked remove from the oven and leave on the tray to cool slightly. Whilst cooling prepare the frosting.
Cream Cheese Frosting
- If you'd like to enjoy the cinnamon scrolls plain you certainly can. Otherwise whip up some frosting to take them to the next level. In a medium sized bowl place the very soft butter and cream cheese and using hand held beaters, beat until smooth, paler and creamy.
- Add the sifted icing sugar and beat again for 2 minutes until well incorporated and fluffy. Add the milk and beat again until it smooths out and becomes slightly runny.
- Use a knife or the back of a spoon to add copious amounts of frosting to each scroll. Enjoy!
- If you’re wanting to make the scrolls ahead of time and frost with cream cheese later you can. The cream cheese frosting needs to be refrigerated after 1-2 hours out. So I recommend you make the scrolls, let them cool and store in an air tight container. When you’re ready to serve them make the cream cheese frosting and add to the scrolls.
- I don’t recommend frosting the scrolls with cream cheese and refrigerating them as it will change the consistency.