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.