Glutenfree Cinnamon Rolls

Roux:

2 tbsp gluten-free flour

3 tbsp water

3 tbsp milk

Dough:

180 ml warm milk

1 tsp sugar

2 tsp dry yeast

450 g gluten-free flour

65 g sugar

1 1/2 tbsp psyllium husk

1 1/2 tsp baking powder

1/2 tsp salt

60 g melted butter

1 egg

Filling:

50 g melted butter

2 tbsp milk

50 g brown sugar

2 tsp cinnamon

Start by making the roux by heating the ingredients in a saucepan, stirring briskly until it thickens. Once thickened, remove it from the heat.

In a small bowl, dissolve the yeast in warm milk with 1 tsp of sugar. Let the yeast activate and foam for about 5 minutes.

In the bowl of a stand mixer, combine the dry ingredients before adding the yeast mixture, flour paste, and the egg. Knead until a dough forms.

Roll out the dough on a greased parchment paper or greased silicone mat. Since the dough is sticky, use a greased spatula to spread it evenly, aiming for a rectangle about 25x45 cm.

Prepare the filling by mixing the ingredients and spreading it over the dough.

Roll the dough up from the long side to form a log, then cut it into 9 equal pieces. Place them in a baking dish.

Put the dish in a cold oven and set the temperature to 100°C. Let the rolls rise for 20 minutes before increasing the oven temperature to 175°C.

Bake for 30-40 minutes.

Once the rolls have cooled, top them with icing or cream cheese frosting.