Apple & Cinnamon Gluten-Free Scrolls

Gluten-Free Apple & Cinnamon Scrolls Recipe

These gluten-free scrolls take a little more time to make, but they are well worth it. They are a cross between a traditional apple scroll and an apple pie, delicious!

Makes: 12 scrolls



Gluten-Free Apple & Cinnamon Scrolls Recipe

By: Danielle Minnebo

These gluten-free scrolls are a cross between traditional apple scroll and an apple pie and take a little more time to make but are well worth the effort!


Prep time

Cook time



  • Apple Filling
  • 450g apples (approx. 2–3 apples)
  • 200g sultanas
  • 90g walnuts
  • 60g coconut palm sugar
  • 1 tsp ground cinnamon
  • Pastry
  • 300g gluten-free flour
  • 300g brown-rice flour
  • 115g millet flour
  • 75g blanched almond meal
  • 100g coconut palm sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 eggs
  • ½ cup olive oil
  • 1½ cups almond milk


  • Finely dice the apples into small pieces and add to a mixing bowl along with the sultanas, walnuts, coconut palm sugar and cinnamon. Mix together until combined and set aside.
  • Preheat your oven to 180°C and line a baking tray with baking paper.
  • To make the pastry, add all of the dry ingredients to a large mixing bowl, mix to combine and make a well in the centre. Add the eggs, olive oil and almond milk to the well and gradually mix together until a dough forms.
  • Turn the dough out onto a floured surface and roll it out to a 30m x 40cm rectangle.
  • Because this is a gluten-free dough you will have to handle this gently or it will crack. Sprinkle the apple mixture across the dough, making sure to leave a 10cm edge free; you’ll need this for when rolling up the dough.
  • Roll up the dough firmly from one long edge to the other.
  • Cut it into 12 even slices and lay them flat on your prepared baking tray.
  • Bake in the oven for 40 mins, until the pastry is golden brown and cooked all the way through.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Danielle Minnebo

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

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