Cinnamon Scrolls


Low FODMAP cinnamon scrolls have become a staple in our household, especially around Christmas time. While they take a little time to prepare, they are absolutely delicious and worth every moment spent labouring over the perfect dough. The other reason this recipe is a huge hit with my family and friends is that you might already have everything you need in your pantry… right now! Which means, theoretically, that you could be chowing down on a low FODMAP cinnamon scroll before you know it.

There a few touch points in this recipe that I want to flag with you to make sure you’re getting the most out of your time for these scrolls. First, you’re going to heat the milk and butter together in the microwave. You can really use any lowFODMAP milk here – I’ve personally done lactose free cow’s milk, almond milk and oat milk, and they’ve all worked beautifully. Vegan butter is also fine, as long as it doesn’t contain any high FODMAP ingredients. Now before you sprinkle over your yeast and caster sugar, you need to make sure the milk/butter mixture isn’t too hot. Too hot and your yeast will not bloom. Similarly, too cold and you’re stuffed too. Check the temperature of the mixture by sticking your finger in it – you’ll know if it’s too hot if you want to pull your finger out.It should feel like a lukewarm bath. 

Letting the mixture rise in a warm place is next – again, temperature is key here. If it’s a warm day, covered with a kitchen towel on the bench will be just fine. If it’s cool where you are, I run the microwave for a minute and after it’s done, put the covered bowl in there to soak up the remaining warmth, or place the covered bowl in the oven with the light on. After this is done, you can whisk the yeast and sugar into the milk/butter mixture.

Next, you’re adding in your flour in half cup increments. In terms of different flours you can use, I’ve tried spelt and gluten free flours and they’ve both worked. It’s mostly about judging the smoothness and stickiness of the dough as you go –hence the incremental additions. Once the mixture forms a dough, turn it out onto a floured surface to continue adding in your flour – use your hands to knead it in, to make it as smooth and elastic as you can. And then, more time to rise – remember my tips earlier about how to get that perfect temperature.

The next touch point we’ll get to is after your oven is preheating and your dough has risen. When you’re rolling your dough out in a rectangle, try and get it as even and equal as possible – it’s going to make your life a whole lot easier when you’re rolling it up.

Pro Tips

Don’t use a serrated knife when you’re cutting your dough – it’ll be a massacre. Use a large, sharp knife or a pastry wire.

Generously flour your work surface – this dough is sticky, and you don’t want to leave half your scrolls behind on your bench!

Be pedantic about evenly spreading out your filling – no one wants the scroll that’s only half full of butter, sugar and cinnamon, am I right? 


My lowFODMAP cinnamon scrolls are definitely ideally enjoyed on the day of baking, but they will last for a few days (if you don’t eat them all on the spot). Make sure you keep any leftovers in an airtight container in the fridge, and consume within three days. I’ve never attempted to freeze the dough, because let’s be honest, I’m just not the kind of girl that exhibits patience when it comes to cinnamon scrolls, okay? 

So go on and make yourself some scrolls, and enjoy them with some fresh fruit, and your favourite warm beverage!

Cinnamon Scrolls

Low FODMAP cinnamon scrolls that are soft, buttery and absolutely delicious. Every moment you spend tending to this dough is worth it for that first decadent bite.



  • 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.

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