Cinnamon rolls


Total time: 2hr 20m
Preparation Time: 25m

Servings
For 12 piece


Nutritional Information

Contains 262 Kcal, 4g Protein, 32g Carbohydrates, 13g Fat


Ingredients

  • Yeast dough
  • 250 g gluten-free flour (Schär)
  • 0.5 tsp salt
  • 2 tbsp sugar
  • 2 tbsp ground psyllium
  • 40 g lactose-free butter, soft
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 2 dl lactose-free milk, lukewarm
  • 1 eggs, beaten
  • Filling
  • 50 g cranberries
  • 100 g ground almonds
  • 50 g lactose-free butter, soft
  • 30 g sugar
  • 0.5 tbsp cinnamon
  • To fill
  • 1 eggs, beaten
  • To bake
  • 60 g icing sugar
  • 40 g lactose-free crème fraîche
  • 1 tsp lemon juice

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Instructions

  • Yeast dough

    In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg. Using the dough hook on a food processor, mix for approx. 2 mins. on the lowest setting to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs.
  • Filling

    Mix the almonds with all the other ingredients up to and including the cinnamon.
  • To fill

    Roll out to a 30 x 30 cm square. Spread the filling on top, leaving a border of approx. 3 cm all the way around. Roll up the dough, cut into 12 slices (each approx. 2 cm thick), place on a baking tray lined with baking paper. Brush the cinnamon rolls with a little egg.
  • To bake

    Approx. 25 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack. Combine the icing sugar, crème fraîche and lemon juice, coat the cinnamon rolls with the mixture.
  • Tip:

    These cinnamon rolls taste best fresh. Any leftover cinnamon rolls can be wrapped in cling film and stored in the freezer. Keep for approx. 2 months.

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Products used in this recipe

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