for 12 pieces

Yeast dough

250 g	gluten-free flour (Schär)
½ tsp	salt
2 tbsp	sugar
2 tbsp	ground psyllium
¼ cube	yeast (approx. 10 g), crumbled
40 g	lactose-free butter, soft
2 dl	lactose-free milk, lukewarm
1	egg, beaten

Filling

100 g	ground almonds
50 g	cranberries
50 g	lactose-free butter, soft
30 g	sugar
½ tbsp	cinnamon

To fill

1	egg, beaten

To bake

60 g	icing sugar
40 g	lactose-free crème fraîche
1 tsp	lemon juice

How it's done

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.

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