Step 1

Whisk together the wet ingredients for the binder in a medium sized mixing bowl. Sprinkle over the psyllium husk powder, then whisk vigorously until it is fully incorporated and no clumps remain. Set aside to form a gel while you mix up the dry ingredients. The longer you leave it, the easier the dough will be to work with.

Step 2

In a small bowl, whisk together the cinnamon and brown sugar. In another small/medium bowl, combine the flours, caster sugar, baking powder and salt in a small bowl. Add the psyllium husk gel to this bowl when it’s ready, then use your hands to squelch the binder through the dough until it forms a cohesive ball. There should be no flour left in the bowl – just a ropey but moist, juicy dough.

Step 3

Grease a small piece of baking paper, with a scant amount of oil. Place the scroll dough on the paper. Lightly oil your rolling pin or use your hands to press and roll the dough out into a skinny, long rectangle. This dough has a bit of elasticity and tends to spring back a little, so take your time.

Step 4

Make sure the dough is reasonably thin (roughly ½–1 cm) but without any holes. Spread some of the milk over the top of the dough, then sprinkle over the cinnamon sugar. The more you add, the gooier and juicer it will be. Drizzle the extra milk over the top of the cinnamon sugar for an extra gooey end result.

Step 5

Beginning on the short side, use your fingers to fold the 1cm border of the dough up onto itself. You want to create a tight roll, so try and make this first notch as small as possible. Continue folding the dough up until you have a tight, pert log. Shunt it in at the edges to make it round and perky.

Step 6

If you want a clean cinnamon ‘scroll’ on top, use a piece of string to cut just the edge off one side of the dough. This will expose a clean scroll, and you can put the cut portion in the bottom of the baking dish so as not to waste it.

Step 7

To do this, Hold one end of the string in each hand, pull in opposing directions to slice through one edge the log. Gently flip the cinnamon scroll upright and use your hands to gently cup and mould it. Press it down a little so that it has a solid base, then place it into the microwave safe baking dish. If having a clean scroll doesn’t worry you, just pop it straight in.

Step 8

Microwave for 1 minute 30 seconds or until your dough is springy but firm to the touch. See the body of the post for how to cook it in the oven.

Step 9

If you are using icing, whisk the ingredients for the icing together. I recommend adding milk a little at a time until you reach your desired consistency – icing sugar needs less liquid than you might think. Drizzle icing equally over scroll and serve.