Cinnamon scrolls are a favourite breakfast at Christmas time in our family. Usually I’ll make a batch of yeast dough scrolls and freeze or refrigerate them unbaked, then thaw and bake them on Christmas morning. I’ll be explaining more about that in the next post. But if you’re wanting a quick, yeast-free version, this is a great one to try. It’ll 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 is Christmas – that’s my excuse!
Okay, keeping this short as I’ve been trying to get this posted for two days, and I’d better hurry up before there’s a riot on Facebook!! Oh, and speaking of my Facebook page, there are now over 10,000 of you following!! WOW! So thank you to all who follow and contribute to the discussions – I learn so much and really enjoy hearing from you all. ❤
- 100g Rapadura
- 100g pecans or walnuts
- 2 tsp cinnamon
- pinch of sea salt
- 1 Tbspn butter
- 450g plain, unbleached spelt flour (not wholemeal)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 200g almond or rice-almond milk
- 1 tsp apple cider vinegar or lemon juice (helps with rising)
- 80g soft butter
- 80g pure maple syrup
- 50g pure maple syrup (or Rapadura)
- 50g coconut cream (or regular cream)
- 1/2 tsp vanilla extract
- 4 Tbspns melted butter (Note: Reserve 2 tbspns for topping. Can be melted in tmx at 100C for 30 seconds or so, speed 1.)
- prepared filling
- Preheat oven to 220C. Grease a 24 cm springform tin with butter and set aside. (Or you can use ghee or coconut oil, or baking paper.)
- Prepare filling - mix together first five ingredients on speed 5 for 5 seconds - then set aside.
- Mix dry ingredients on speed 8 for 6 seconds to 'sift'.
- Add wet ingredients and mix on speed 6 for 6 seconds, then on interval speed for 20 seconds. (Don't forget to lock the lid, or interval speed won't work!)
- 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 1/2 cms thick.
- Melt butter. Spread 2 tbspns over dough and sprinkle with filling, leaving a 1 cm border around the edges.
- Roll up the dough into a log shape, lift carefully, and place on a cutting 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 cms thick. Place them in the prepared springform tin, bunched up together, cut side up. Drizzle with remaining 2 tbspns melted butter.
- Place in hot oven and cook for 20-25 minutes, until golden brown.
- While scrolls are cooking, make the maple glaze. Place ingredients in Thermomix bowl and cook at 100C for 2 minutes, speed 1.
- When scrolls are cooked, drizzle over the glaze. Serve warm.
Keep in an airtight container for a couple of days. Best eaten on day of baking. (That shouldn’t be a problem. Ha ha!!)
This recipe inspired by my mum and sister’s recipes, this one from Bakingdom, and my own version, all rolled into one. 🙂