Cinnamon Scrolls with Vanilla Glaze

Ingredients

• 1 HALO & SWOON SCONE DOUGH
• 1/4 cup (40g) coconut sugar
• 7/8 cup (225g) plant milk, room temperature
• 2 Tbsp coconut oil, melted
• 1/4 cup gluten-free flour for rolling
• 2/3 cup (105g) coconut sugar
• 1 1/2 Tbsp cinnamon
• 1/4 cup (50g) coconut oil, melted
• 1/2 cup (80g) icing sugar
• 1 tsp vanilla essence
• 1-2 tsp water

Instructions

1. 1

   Preheat oven to 200°C fan bake and line a baking tray.

2. 2

   Place scone mix in a bowl, add coconut sugar and stir well. Add milk and coconut oil, and mix into a dough.

3. 3

   Sprinkle gluten free flour onto lined tray, turn out dough and roll into a large rectangle, adding flour as needed.

4. 4

   Combine filling ingredients and spread evenly over dough.

5. 5

   The dough is very soft, so to avoid breakages use the baking paper to roll the dough up like a sushi roll, starting from long side.

6. 6

   Cut into 8 pieces and place on baking tray.

7. 7

   Bake in centre of oven for 20 minutes until golden.

8. 8

   Combine glaze ingredients and drizzle over warm scrolls before serving.

9. 9

   Store scrolls in a cool dry place for up to 3 days.