Quick Gluten Free Cinnamon Rolls

Recipe by Mia in Germany
READY IN: 25mins
SERVES: 14
YIELD: 14 rolls
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups gluten-free bread mix
  • 23
    cup whipping cream
  • 2
    tablespoons butter, softened
  • 2
    tablespoons honey
  • 1
    teaspoon cinnamon
  • 2
    tablespoons pine nuts, chopped
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DIRECTIONS

  • Preheat oven to 200 ° Celsius.
  • Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.
  • Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.
  • Cream together butter, honey and cinnamon.
  • Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.
  • Sprinkle with chopped pine nuts.
  • Carefully roll the dough into a log.
  • Using a sharp knife dusted with some rice flour, cut it into 14 rolls.
  • If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.
  • Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.
  • Brush the top of the rolls with milk.
  • Bake for about 10 minutes or until they're done.
  • Enjoy!
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