There is nothing like a warm scroll fresh from the oven, especially one that fills the kitchen with the smell of cinnamon! These Cinnamon Raisin Scrolls are gluten free and best eaten on the day they are made.
Method
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Preheat oven to 185 degrees and line a baking tray with baking paper.
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In a food processor, pulse the flour blend, xanthan gum, baking powder, cinnamon and salt several times to combine.
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Add butter and pulse until the mixture resembles small stones.
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Add the agave nectar, egg and heavy cream and pulse until mixed, then add raisins and completely combine.
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Turn dough out onto a greased surface and form it into a large rectangle.
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Roll from one end until you have a large log and cut into scrolls. These shapes should look like a snails shell when placed on their side.
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Place onto baking tray on their sides, close together to prevent the dough from unravelling when baked.
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Sprinkle with cinnamon sugar and bake for approx. 15-20 minutes.
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Gluten Free Cinnamon Raisin Scrolls are suitable to freeze for up to two weeks.
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To make it dairy free, use full fat coconut milk instead of heavy cream, and a non-dairy shortening instead of butter.
