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Cinnamon Rolls made with Gluten Free Flour
Ingredients
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900 grams (2 bags) Gluten free self-raising flour
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450 grams (16 ounces) plain yoghurt
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3 medium eggs
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1 teaspoon baking powder
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1 teaspoon xanthan gum
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200 grams (7 ounces) soft light brown sugar
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3 teaspoons Schwartz Ground Cinnamon
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125 grams (5 ounces) mixed dried fruit, roughly chopped
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Zest 1 orange
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Zest 1 lemon
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50 grams (2 ounces) unsalted butter, melted
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75 grams (3 ounces) Icing sugar
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1 tablespoon orange juice
Instructions
- 1 Pre-heat oven to 180°C, 160°C Fan, Gas Mark 4. Line an approximately 20 x 30cm sized tin with baking paper.
- 2 Place the GF flour, yoghurt, 2 eggs, baking powder, xanthan gum, 150g of the brown sugar in a large bowl. Mix until it comes together. Knead for 1 minute with your hands until the mixture is smooth and slightly sticky. Shape into a ball, cover in cling film and allow to rest for 15 minutes.
- 3 Lightly flour your work surface and roll the dough into a rectangular shape approximately 30 x 40cm and 1.5 - 2cm thick. In a food processor blitz together the remaining brown sugar, Schwartz Ground Cinnamon, dried fruit, orange zest, lemon zest and melted butter until a coarse paste has formed. Gently spread a thin layer of the mixture evenly over the dough with a palette knife.
- 4 With the longest edge closest to you, roll the dough up into a cylinder. Trim both ends if a little uneven, and cut into 12 even slices. Arrange the slices in your prepared tin. Beat the reserved egg, and brush over the top of your buns.
- 5 Bake in the preheated oven for 25-30 minutes until golden and risen. To make the icing, in a small bowl mix together the icing sugar and orange juice until smooth, drizzle over the warm (but not hot) buns.
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