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 for 10-15 minutes to form a gel.

While you’re waiting, combine the ingredients for the dough in a large mixing 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.

Before we roll out the dough, we need our filling ready to go. Combine the cinnamon and sugar in a medium bowl. We’ll use the milk later to adhere the sugar to the dough.

Grease a large piece of baking paper, roughly 40 cm long, with a scant 1 teaspoon of oil. Place the scroll dough on the paper. Lightly oil your rolling pin, then roll the dough out into a large rectangle. This dough has a bit of elasticity and tends to spring back a little, so take your time.

The size of the rectangle isn’t super important. I normally aim for approximately the size of the sheet of baking paper. The longer and wider you roll it, the more ‘rings’ your scroll will have. Make sure the dough is reasonably thin (roughly ½–1 cm) but without any holes. Using the back of a spoon, spread the chocolate filling over the dough, leaving a small 1 cm margin on both long sides of the rectangle.

Beginning on the long 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 can begin to use the baking paper to roll the dough onto itself. Take it about 80% of the way, then take the far side of the dough and bring it up over the log. You should have a log of dough with the seam facing upwards.

Line your baking dish with baking paper. Gently thread your piece of string underneath the log. Eyeball about one ninth of the dough log and think of the string as your knife. Holding one end of the string in each hand, pull in opposing directions to slice through one-eighth of the dough. Gently flip that first 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 prepared baking dish. Repeat with the remaining dough and scrolls.

Place the cinnamon scrolls in a jumbo ziplock bag or jumbo airtight container. Proof for one hour or until they feel fluffy and have expanded visibly. About 20 minutes before they finish proofing, preheat your oven to 180C/356F. Place a baking dish filled with boiling water at the bottom of the oven to create a steamy environment. This will help keep them nice and moist during baking.

When the scrolls are proofed and ready, place them in the steamy oven (stand back as you open it) and bake for 30 minutes. When baked, they should feel firm to the touch and be lightly golden on top.

Whisk the ingredients for the icing together. I recommend adding a teaspoon or two of milk at a time until you reach your desired consistency – icing sugar needs less liquid than you might think. You can ice the scrolls warm or slightly cooled – it will melt into them if warm, or sit on top a little more if cooled. Store leftovers in an airtight container, and gently microwave leftovers to restore them to their former glory.