Brioche Cinnamon Scrolls ~ Prepare Ahead

Brioche Cinnamon Scrolls ~ Prepare Ahead - Quirky Cooking

Okay, by popular demand, here’s my recipe for dairy free cinnamon scrolls made with brioche dough, that you can prepare ahead and bake another day. We usually have cinnamon scrolls for Christmas breakfast, but we’ve had so many in the last month while I’ve been testing my recipes, that I really think we’ll give it a miss and have something else this year. I never thought I’d say this, but I’m all cinnamon-scrolled out. But for those of you who aren’t, here’s the recipe! (Don’t worry, by New Year’s I’ll probably be craving these again… these would be perfect for a lazy New Year’s breakfast!) 😀

By the way, if you’re gluten free and wanting some cinnamon scrolls too, here’s a recipe that looks good – I’m hoping to try it out soon, but if you beat me to it, let me know how it goes! 

Note: You can find fine sea salt and vanilla powder for this recipe in my online store!

Brioche Cinnamon Scrolls ~ Prepare Ahead - Quirky Cooking

Brioche Cinnamon Scrolls
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  1. 300g rice-almond milk (or preferred milk)
  2. 30g Rapadura
  3. 2 tsps instant yeast (1 sachet)
  4. 1 tsp salt
  5. 80g macadamia oil (or butter)
  6. 650g white spelt flour
  7. 1 egg
  8. 2 Tbspns coconut cream (or soft butter)
  9. filling
  10. a couple of handfuls of dried, naturally sweetened cranberries (or fresh blueberries)
  11. 2 Tbspns coconut cream (or melted butter)
  1. 120g Rapadura
  2. 120g pecans or walnuts
  3. 2 tsp cinnamon
  4. pinch of sea salt
  5. 2 Tbspns coconut cream (or ghee or butter)
  1. 50g pure maple syrup (or Rapadura)
  2. 50g coconut cream (or regular cream)
  3. 1/2 tsp vanilla extract
  1. First, make brioche dough. (This is my spelt, dairy free version - if you're not dairy intolerant, you can use the regular recipe in the Thermomix Everyday Cookbook.)
  2. Warm milk and rapadura at 37C for 2 minutes, speed 1
  3. Add remaining ingredients and mix for 10 seconds on speed 7, then lock lid and knead on interval speed for 2 minutes.
  4. Wrap dough in a silicon bread mat (or place in oiled bowl and cover), and rise in a warm spot until doubled. Meanwhile, prepare filling.
  5. Filling: Mix ingredients on speed 5 for 5 seconds, then set aside
  6. When dough is risen, roll it out on silicon bread mat to make a large rectangle, about 1 cm thick. Spread with soft butter or coconut cream. Sprinkle with all the filling, and dried cranberries or other berries.
  7. Roll dough up into a log, lift carefully onto a cutting board, and cut slices about 3cms thick with a serrated knife. (If dough is too sticky, chill until firmer and easier to work with.) Lay slices in two greased or lined springform tins, bunched up together to fit them all in. (You can also cook these in cake tins, or even just on pizza trays. I find an enclosed tin works best though, so they don't spread out too much. They will dry out if they're too thin.)
  8. If cooking straight away, drizzle with butter or coconut cream, then leave to rise until nearly doubled. Preheat oven to 200C while scrolls are rising. Bake for about 30 minutes, or until golden brown.
  9. Glaze: Place ingredients in Thermomix bowl and cook at 100C for 2 minutes, speed 1
Preparing ahead to bake later
  1. Quickest prepare ahead method: Don't drizzle with cream or butter, just cover the tin with plastic bags and place in the coldest part of the fridge overnight. The next morning, remove bags, drizzle with the melted butter or coconut cream, place in cold oven and turn it on to 200C. The bread will finish rising as the oven warms up, and will be baked in about half an hour. Drizzle with glaze and serve.
  2. Freeze ahead method: as above, but half rise then freeze. When ready to bake, allow to thaw in a warm spot (I place in cold oven with a pan of boiling water underneath) for about 1 1/2 to 2 hours (less if you are making scrolls in small tins). Set the timer so you don't forget they're there! They should be risen and thawed out before you turn on the oven. Drizzle with butter/cream, cook at 200C for about 30 mins or until golden brown. Top with glaze and serve.
  3. Tip: You can make this a few days ahead, freeze, thaw in the fridge Christmas Eve, then finish thawing Christmas morning in a warm spot, then bake - that cuts down on thawing time for frozen scrolls.
Quirky Cooking https://quirkycooking.com.au/
Brioche Cinnamon Scrolls ~ Prepare Ahead - Quirky Cooking
Brioche Cinnamon Scrolls ~ Prepare Ahead - Quirky Cooking

9 thoughts on “Brioche Cinnamon Scrolls ~ Prepare Ahead

  1. rianna says:

    hi, just wondering if i would be able to replace spelt flour with a gluten free plain flour? i can’t eat spelt

  2. Judy says:

    I don’t have rapadura. Can I use coconut sugar, honey, or dates instead? And how much of it?
    Thank you!

  3. Melanie says:

    These turned out beautifully. I added a bit more cinnamon as my eldest loves cinnamon. We’ll be making these again 🙂

  4. Samantha Parsons says:

    I know these posts are quite old but what can we use instead of spelt flour. I’m coeliac.

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