This is a quick ‘n easy recipe for gluten free cinnamon scrolls using the Well and Good Crusty Bread Mix. Deliciously crusty on the outside with a soft and sweet interior.

Ingredients

• 1 Tbl butter.
• 440ml warm Milk. (approx. 45°C).
• 10g Yeast (in Crusty Bread Mix pack).
• 400g Crusty Bread Mix.

Filling Ingredients:

• 3 Tbl Nuttelex.
• 1 Tbl Cinnamon.
• 1/3 Cup Brown Sugar.
• 1 Tbl Castor Sugar.

Method

1. Combine Melted butter, milk and yeast. Leave to activate for 5 min
2. Stir through the Crusty Bread Mix. Rest for 15 min, then roll out on silicone paper.
3. Mix Nuttalex with cinnamon and brown sugar. Spread over the bread mix.
4. Cut into 12 strips and roll into wheels.
5. Place the rolls in a greased baking dish, cover with a towel, and let them rise again for about 30 minutes until they are puffy.
6. Bake on 180°C for 25 min.

How to make the drizzle

• 1 cup icing sugar
• 2 Tbsp milk
• 1/2 tsp vanilla extract

Whisk the sugar, milk, and vanilla together. Add a little extra milk if necessary to thin it out.