No-yeast Cinnamon Scrolls
PREP 20 MIN•COOK 25 MIN
Number of servings
1⁄3 cup (48 1⁄2g) wholemeal spelt flour (or gluten free)
1⁄8 tsp baking powder
1⁄8 tsp bi-carb soda
1⁄8 tsp ground cinnamon
1⁄8 cup (18ml) milk, reduced fat (or dairy-free alternative)
1⁄8 cup (9 1⁄4g) coconut oil melted
1⁄8 large egg lightly beaten
1⁄4 tbs maple syrup (honey or rice malt syrup) divided
1⁄8 tsp apple cider vinegar
1⁄8 cup (7 1⁄8g) almond meal
1⁄8 cup (9ml) maple syrup (honey or rice malt syrup)
1⁄8 tbs coconut oil melted
1⁄4 tsp ground cinnamon
Preheat oven to 160°C/fan 140°C/gas 3 and line a baking tray with baking paper.
In a large bowl, whisk together flour, baking powder, bi-carb soda and cinnamon until combined.
Add milk, coconut oil, egg, maple syrup and vinegar and mix until dough comes together and is smooth.
For the filling, combine all ingredients to form a wet paste.
Roll dough out onto a lightly floured bench into a rough 25cm x 40cm rectangle shape.
Spread filling evenly over the dough, covering it entirely. Roll up along the long edge so you have one long log. Using a serrated knife cut into 14 even scrolls.
Arrange on baking tray, cut-side-up and barely touching, allowing a little room for them to expand.
Bake scrolls for 20 minutes. Remove from oven and brush with remaining maple syrup and return to oven for a further 5 minutes to glaze. Set aside to cool.
Store in an airtight container for up to 4 days or frozen for up to 3 months.
797 kJ / 190 cals
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