Gluten-free Cinnamon Rolls (German Franzbrötchen)

Method

• 1)

  Prepare all the ingredients for the dough. The ingredients should be at room temperature. Crumble the yeast and add to 100 ml of lukewarm milk. Add 1 teaspoon of sugar and mix everything with a small whisk until the yeast has dissolved. Cover the bowl with a plate and let stand for 10 minutes until the yeast forms bubbles.

• 2)

  Put the flour, rice flour, psyllium husks, xanthan gum and salt in a mixing bowl and mix well with a spoon. Add the softened butter, the egg yolk and 70g of sugar. Add the yeast-milk and another 200 ml of lukewarm milk and mix everything with the dough hooks of a hand mixer in 2 to 3 minutes until a smooth dough is formed.

• 3)

  Place the dough on a lightly floured work surface and knead shortly with floured hands. Place the dough in a bowl, cover with plastic wrap and let rise for 30 minutes at room temperature.

• 4)

  Prepare the ingredients for the filling. Finely grate the marzipan paste. Add the softened butter, sugar and cinnamon and mix with the beaters of a hand mixer until creamy.

• 5)

  Roll out the dough on a lightly floured work surface to a square measuring about 40 x 40 cm with a thickness of 0.5 cm. Spread the marzipan-cinnamon mixture evenly on top. Roll out the dough as tightly as possible from one side. The seam of the roll should be at the bottom. Slightly cut off the ends of the roll. Cut the roll into 4 cm wide slices. With a floured spoon handle, press the dough rolls firmly in the middle, so that the rolls get their typical shape, flatten a little with a flat hand.

• 6)

  Line two baking sheets with baking paper and place the dough pieces on them with sufficient spacing. Cover one baking sheet with a towel and let rest for 20 minutes at room temperature. Cover the second tray with foil and place in the refrigerator.

• 7)

  Preheat the oven to 190 degrees Celsius conventional heating (top-bottom heat).

• 8)

  Brush the cinnamon rolls on the first baking sheet with 1 tablespoon of milk and sprinkle with 1 tablespoon of sugar. Place the baking sheet in the hot oven and bake the rolls for 20 to 25 minutes until golden brown. Let cool on a cooling rack. Brush the buns on the second baking sheet with milk accordingly, sprinkle with sugar and bake.

• 9)
  • Tip: the cinnamon rolls are still a little soft directly from the oven, but get a nice consistency when cooling.
  • Tip: you can freeze the rolls quite well. Prepare the rolls until step 6 and leave to rise, then freeze. Take out of the freezer when desired and continue with step 7 to bake off the cinnamon buns.