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5 from 1 vote

Easy Gluten Free Cinnamon Scrolls

Prep Time20 mins
Cook Time15 mins
Servings: 14 small 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.