Cinnamon Scrolls

• 1 cup low FODMAP milk
• 95 grams butter
• 8 grams baker's instant yeast
• 1 tbsp caster sugar
• 2.75 cups low FODMAP plain flour
• 50 grams brown sugar
• 1-2 tbsp cinnamon
• 1 egg
• 1/2 cup icing sugar

Makes 9 scrolls.

1. In a microwave safe bowl, heat the milk and the 50 grams of butter in the microwave until the butter has melted and the mixture is warm. Mix together to combine.
2. While still warm, sprinkle the yeast and the caster sugar over the milk/butter mixture and set aside, covered, for 10 minutes for the yeast to bloom.
3. After 10 minutes, whisk the yeast and sugar into the mixture.
4. Sift in the flour in half cup increments, and mix between each addition. Once it begins to form a dough, turn it out onto a floured surface and knead until all the flour is incorporated.
5. Return the dough to the mixing bowl, cover, and leave it in a warm place for an hour to rise.
6. Once the hour has elapsed, preheat the oven to 180C and grease a standard square or circular baking tin.
7. One a floured surface, roll out the dough into a long, even rectangle.
8. Make the filling by melting the remaining butter, and adding the brown sugar and cinnamon to taste. Spread this mixture all over the rectangle of dough.
9. Working from one end, roll the dough up until it forms a sausage shape.
10. Cut the dough into 9 equal rounds, and fit them in the greased baking tin. Set the scrolls aside for 10 minutes, covered, to rise one last time.
11. Whisk together the egg and a splash of water in a bowl, and brush it over the top of the scrolls. Bake in the oven for around 30 minutes or until golden brown.
12. To make the icing, whisk together the icing sugar and a dash of milk. Drizzle over the top of the scrolls before serving.