Gluten-free Finnish cinnamon rolls
Gluten-free Finnish cinnamon rolls
Cooking time
15
minutesIngredients
- Root ingredients
2,5 dl milk (+37 degrees)
25 g yeast
1 tsp sugar
1,5 dl Viljatuote Gluten Free Bun Flour Mix
- Add to the root
1 egg, scrambled
0,5 tbsp cardamom
0,5 tl salt
0,75 dl sugar
75 g butter (soft)
3 dl Virtasalmen Viljatuote's gluten-free bun flour mix
- Stuffing
n. 50 g margarine
1 dl brown sugar
2 tbsp cinnamon
- Accessed on
1 egg
pearl sugar
Preparation
- Just
Mix yeast and lukewarm milk.
Add sugar and bun powder mixture.
Let stand in a warm place for about 10 minutes ( or until bubbly )
Add other ingredientsto the dough
Mix dry ingredients together.
Add egg and dry ingredients to the dough.
Add soft butter. Knead the dough vigorously by hand or using a machine/electric mixer. - Let the dough rest while you prepare the filling. This way you don't accidentally add too much flour!
- Roll out the dough into a rectangular disk about 1cm thick using flour.
- Combine the soft margarine, brown sugar and cinnamon and spread the mixture over the pastry sheet. If necessary, warm over a pan of water so that the mixture spreads without breaking the dough. If you wish, you can also add the filling ingredients to the dough sheet one at a time, starting with the margarine.
- Roll out the dough and cut triangular secular pieces from the dough stick. Place the pieces with the narrow part facing up and press from the center to the pit lengthwise.
- Soak under a cloth for approx. 30 min
- Brush the Finnish cinnamon rolls with egg and sprinkle with pearl sugar. Bake at 225°C degrees for approx. 15 min
At least when looking on my phone, there is no link to the recipe for the bun dough... Why couldn't it have been copied here as a recipe, it would not be necessary to jump to different places, especially when the link does not exist or does not work.
Hi Sofia. Thank you for your feedback, we corrected the information so that it can now be found in full under that recipe.
When made with the bun flour recipe, the dough is so loose that you can't bake/roll it into a dough sheet or roll it into buns. I don't know how to make buns with that recipe? Yes, I have had to add flour and roll with floury hands.....nothing would come out otherwise
Hi Sanna,
Sorry to hear that the recipe did not work as expected. When measuring with desimitos, we all have our own way of measuring and this can make the amount of flour that goes into the dough vary depending on the baker. When baking with gluten-free flour blends that contain psyllium, it is a good idea to let the dough stand for 5-10 min. Then see if you need to add more flour.
Does dry yeast work in this recipe?
Hi Satu,
You can also use dry yeast according to the instructions on the package 🙂 Just remember the temperature of the dough, +42 degrees.