Gluten-free gingerbread cinnamon rolls
Gluten-free gingerbread cinnamon rolls
These delicious swirl buns, which are also perfect for the Christmas table, are easy to make, just like cinnamon buns. Finish with a generous amount of icing and allow the gingerbread cinnamon swirls to cool before serving.
Ingredients
- Ingredients for the dough
2,5 dl milk
25 g yeast
1 tsp sugar
1,5 dl Cereal product Gluten Free Bun Flour Mix
- Add to the dough
1 pcs egg, scrambled
2 tsp cardamom
0,5 tl salt
0,75 dl sugar
75 g soft butter
3 dl Cereal product Gluten Free Bun Flour Mix
- Stuffing
60 g margarine
1,5 dl brown sugar
2 tbsp dark syrup
2.5 tbsp gingerbread spice
- Kuorrute
75 g margarine
3 dl icing sugar
50 g unflavoured cream cheese
0,5 tsp vanilla extract
0,5 tsp cinnamon
Preparation
- Prepare the dough starter
- Mix the yeast and lukewarm milk.
Add the sugar and bread flour mixture.
Leave in a warm place for about 10 minutes (or until bubbly). - Add the remaining ingredients to the dough base.
- Mix the dry ingredients together.
Add the egg and dry ingredients to the dough base.
Add the softened butter. Knead the dough vigorously by hand or using a machine/electric mixer. - Bake swirl buns
- Just like making cinnamon buns! Roll out the dough into a rectangular sheet. Mix the filling ingredients in a bowl. Heat slightly in a water bath so that the mixture is easy to spread but not runny. Spread the mixture evenly over the dough. Roll the dough along the longer side into a roll. Do not roll too tightly, as the dough will rise further!
- Cut buns about 2 fingers thick (about 3 cm). Grease the pan or line it with baking paper. Place the buns, round side up, in the baking dish, leaving plenty of space between the buns. Let the buns rise for 30 minutes under a cloth.
- Bake the risen buns in a 225°C oven for 15-20 minutes or until slightly golden on top. While the buns are in the oven, prepare the frosting. Using a food processor, mix the softened margarine with the cream cheese and vanilla extract. Gradually add the powdered sugar and cinnamon. The frosting should be thick, as it will melt on top of the buns.
- When the buns come out of the oven, let them cool for a moment. Spoon generous amounts of frosting onto the warm buns. Spread the frosting so that it covers the buns completely. Use all of the frosting if you like extra-sweet buns, or just some if you prefer them less sweet. Try it and find your favorite!
- Store the frosted gingerbread cookies in the refrigerator and heat them briefly in the microwave before enjoying.
