Gluten-free Cinnamon Rolls

Method

• 1)

  Dissolve the yeast in 50 g of lukewarm milk. Melt the butter and let cool to lukewarm again. Mix the flour, tapioca starch, psyllium husk powder and xanthan gum.

• 2)

  Put the butter with 400 g of lukewarm milk in a large bowl. Add the egg, sugar, salt, cardamom, cinnamon and gradually knead the flour mix in. Finally, add the yeast milk and knead with the dough hooks of the mixer until a smooth dough is formed.

• 3)

  Shape the dough into a ball, cover the bowl and let the dough rise at room temperature for 40 minutes.

• 4)

  On a floured work surface, roll out the dough to a 50×40 cm rectangle with a thickness of about 5 mm. Brush the dough with the softened butter, leaving a 1 cm border on the long side so that the dough will hold when rolled up. Mix the sugar and cinnamon and sprinkle over the dough. Tightly roll the dough from the long side and cut into 4 cm thick slices. Place the rolls upright with a little space between them in a greased baking dish or rectangular springform pan. Cover with foil and let rise for 60 minutes.

• 5)

  Preheat the oven to 220 °C conventional heating (top-bottom heat).

• 6)

  Whisk the egg with 2 tablespoons of water and brush the rolls with it. Bake at 220 C for about 20 minutes. After baking, leave to cool under a clean tea towel until lukewarm.

• 7)

  Sprinkle powdered sugar on top and serve slightly warm.

  • For a cream cheese frosting: whip 60 g cream cheese, 20 g softened butter and 10 g powdered sugar and spread thinly on the lukewarm cinnamon buns.
  • For an icing glaze: mix 200 g powdered sugar, 1 egg white, 1/2 teaspoon lemon juice and a little water if needed and spread evenly over the lukewarm cinnamon buns.