Dough
2,5 dl Whole milk
2 tsp Apple cider vinegar
6g Dry Yeast
25g Whole Psyllium Husk
150g Soft butter
2 Eggs
1 tsp Vanilla powder
1 tsp Cardamom
1 tsp Salt
100g Potato starch
150g Whole-grain rice flour
1 Eggs
Filling
100g Soft butter
200g Brown sugar
1 tbsp Cinnamon
1 tbsp Whole-grain rice flour
0,5 tsp Vanilla powder
0.5 tsp Cardamom
Icing
Powdered sugar
Water
Freeze-dried raspberry – decoration
Dough
Heat the milk till it is hand-warm and add to t a medium bowl.
Add apple vinegar, dry yeast, and Whole Psyllium Husk and stir with a whisk. Put the rest of the ingredients in the bowl and mix on a stand mixer for 15 minutes.
Let the dough rise for an hour with a wet kitchen cloth over.
Take the dough out on a floured table and roll it out to a rectangular.
Heat the oven to 200 C.
Filling
Come all ingredients in a bowl and stir until well combined. Use a knife to spread the dough and roll it to look like a roulade. Cut the dough into 10-12 pieces depending on what size you want your cinnamon rolls. To get a beautiful look lay the ends under each cinnamon, so they don’t roll up in the oven.
Icing
Mix icing sugar and water to a texture you prefer. Sprinkles with Freeze-dried raspberry for decoration.
Serve the cinnamon roll for friends and family as a dessert or other celebrations.
Eat & Enjoy!
