Quick Maple Cinnamon Scrolls
If you want a quick, yeast-free version of cinnamon scrolls, this is a great one to try. The recipe has been shared with us by Jo Whitton from Quirky Cooking. They will only take you about an hour from start to finish. A word of warning though – this recipe is a little bit naughty! LOTS of butter and rapadura… But it’s worth it as a treat! Check out the bottom of the recipe for handy freezer tips.
Recipe Tester Feedback: "A very delicious treat, perfect for an afternoon tea to impress!" - Wendy
Contains: Gluten / Dairy / Nuts
*Variations: Can be made without Dairy / Nuts
Preparation Time 10 minutes
Cooking Time 25 minutes
Makes 22 scrolls
Can be frozen
- rapadura sugar - 100g
- pecans - 100g, or wallnuts (*omit for NF)
- cinnamon - 2 tsp, ground
- sea salt - pinch
- butter - 1 Tbsp, plus extra for greasing (*use coconut oil or macadamia oil for DF)
- spelt flour - 450g, plain, unbleached, plus extra for dusting
- baking powder - 1 tsp
- bicarb soda - 1/2 tsp
- sea salt - 1/2 tsp
- almond milk - 200g, almond or rice
- apple cider vinegar - 1 tsp, or lemon juice
- butter - 80g (*use coconut oil or macadamia oil for DF), soft
- maple syrup - 80g, pure
- butter - 4 Tbsp, melted (*use coconut cream for DF)
- Maple glaze:
- maple syrup - 50g, pure (or rapadura)
- coconut cream - 50g (or regular cream)
- vanilla - 1/2 tsp, extract
- Preheat oven to 220C. Grease a 24 cm springform pan with butter and set aside.
- Add rapadura (100g), pecans (100g), cinnamon (2 tsp), salt (pinch) and butter (1 Tbsp) to the bowl. Mix Speed 5 / 5 seconds. Set aside in a small bowl.
- Add flour (450g), baking powder (1 tsp), baking soda (1/2 tsp) and salt (1/2 tsp) to the bowl. Mix Speed 8 / 6 seconds.
- Add almond milk (200g), vinegar (1 tsp), butter (80g) and maple syrup (80g) to the bowl. Mix Speed 6 / 6 seconds. Then mix Closed Lid / Kneading Function / 20 seconds.
- Sprinkle silicon dough mat (or counter top) with a light dusting of flour, and turn dough out of bowl. Give it a quick, gentle knead to form a ball, then press out gently with your hands to form a rectangle about 1.5 cm thick.
- Spread melted butter (2 Tbsp only) over dough and sprinkle with filling from Step 2, leaving a 1 cm border around the edges.
- Roll up the dough into a log shape, lift carefully, and place on a chopping board. (If the dough is too sticky, roll it up in the bread mat and place in the fridge or freezer to chill until firmer and easier to handle.)
- Cut the rolled up dough into scrolls with a large serrated knife, making the slices 2-3 cm thick. Place them in the prepared springform pan, bunched up together with the cut side up. Drizzle with remaining melted butter (2 Tbsp).
- Place in hot oven and cook for 20-25 minutes, until golden brown
- While the scrolls are baking, add maple syrup (50g), coconut cream (50g) and vanilla (1/2 tsp) to the bowl. Program 2 minutes / 100C / Speed 1.
- When scrolls are cooked, drizzle over the glaze. Serve warm.
- This recipe can be frozen before cooking so that you have something freshly baked to serve unexpected guests. Just pop in the freezer before baking and then bake on 180C for approximately 40 minutes, or until golden. Make the glaze while the scrolls are baking.
- The cooked scrolls can also be frozen and thawed for a lunchbox treat.