Lactose-free cinnamon scrolls

Soft scrolls for a weekend baking session. This version uses ordinary wheat flour for a predictable yeast dough; it is not suitable for wheat allergy or a gluten-free diet.

Serves or makes: 10 scrolls

Ingredients

• 300 g plain flour
• 7 g dried yeast
• 20 g caster sugar
• 160 mL lukewarm lactose-free milk
• 1 egg
• 30 mL vegetable oil
• For filling: 50 g brown sugar, 25 g melted butter and 2 teaspoons cinnamon
• For icing: 80 g icing sugar and 15 mL lactose-free milk

Method

1. Combine flour, yeast and sugar. Add milk, egg and oil; knead until smooth. Cover and allow to rise until roughly doubled.
2. Roll to a rectangle about 30 by 25 cm. Brush with butter and scatter with brown sugar and cinnamon.
3. Roll from the long edge and cut into ten pieces. Place in a greased dish and allow to rise again for about 30 minutes.
4. Bake at 180°C conventional for 20–25 minutes until cooked through. Mix the icing ingredients and drizzle over cooled scrolls.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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