Cinnamon Rolls

Ingredients:

Dough:

15 g psyllium husk

180 g warm water

160 g cornflour

160 g gluten free plain flour

50 g caster sugar

8 g active dry yeast

1.5 tsp baking powder

2 tsp Xanthan gum

1 tsp salt

100 g milk, warm

1 egg, room temperature

35 g unsalted butter, melted

Cinnamon filling:

85 g very soft unsalted butter

100 g light brown sugar

1 tbsp ground cinnamon

For baking the cinnamon rolls:

1/2 tbsp unsalted butter, softened, for buttering the skillet or baking pan

100 g double cream, warm

Cream cheese icing:

115 g full-fat cream cheese, room temperature

55 g unsalted butter, softened

90 g icing sugar

1 tsp vanilla bean paste

pinch of salt

Method:

1. To make the dough, use a stand mixer fitted with the dough hook attachment

2. Make the psyllium gel: In a bowl, mix together the psyllium husk and warm water. After about 30-45 seconds, a gel will form.  Separately, mix the yeast, 1 tbsp of the sugar and the warm milk ands set aside for 10-15 mins to allow the mixture to froth.

3. In the bowl of the stand mixer, whisk together the cornflour, gluten free plain flour, the rest of the sugar,  baking powder, Xanthan gum and salt.
   Make a well in the middle of the dry ingredients and add the psyllium gel, the frothy warm milk, egg and melted butter.  Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 5 minutes. The final dough will be slightly sticky to the touch.  Chill in the fridge for an hour.

4. Make the Cinnamon filling: In a bowl, mix together the very soft butter, light brown sugar and ground cinnamon until you get a soft, spreadable paste.  Set aside until needed.

5. Assembling the cinnamon rolls: Lightly butter a 25cm skillet or round baking pan, and set aside until needed.

6. Turn out the dough onto a lightly floured surface and shape it into a ball.  Roll it out into a roughly 28x38cm rectangle.

7. Dollop on the cinnamon filling and spread it out into an even layer across the rolled-out dough, all the way to the edges.

8. Cut the rectangle lengthways into seven 4cm wide strips, so that they’re 38cm long.
   Roll up each individual strip into a roll – this will give you the perfect swirl.
   Arrange the cinnamon rolls in the buttered skillet or baking pan, they should only just touch each other.

9. Proofing the cinnamon rolls: Proof the cinnamon rolls in a warm place for about 1 hour 15 minutes to 1 hour 30 minutes or until about doubled in volume. Lightly cover them with a sheet of plastic wrap/cling film to prevent them from drying out during proofing.

10. Baking the cinnamon rolls: While the rolls are proofing, adjust the oven rack to the middle position and pre-heat the oven to 180C.

11. Once the cinnamon rolls have doubled in volume, pour warm heavy/double cream evenly all over them.
    Cover the skillet or baking pan with a sheet of aluminium foil and bake the cinnamon rolls covered with the aluminium foil for 20 minutes.

12. After the 20 minutes, remove the aluminium foil and continue baking until the cinnamon rolls get golden on top – about 15 minutes more.

13. Allow the baked cinnamon rolls to cool for 5-10 minutes while you prepare the cream cheese icing.

14. Cream cheese icing: In a bowl, whisk together the cream cheese and butter until smooth.  Add the powdered sugar, vanilla and salt, and whisk well until evenly combined, smooth and creamy.

15. Spread the cream cheese icing over the cinnamon rolls while they're still hot or very warm.Enjoy the cinnamon rolls while they're still warm.