Cinnamon rolls

Hey! Welcome back to my channel, today I’m sharing a recipe for the best gluten free cinnamon rolls!
If you haven’t made dough before, this can seem a little intimidating, but do not fear! Dough is super easy, especially if you have a stand mixer with a dough hook attachment. Simply add all the dry ingredients for the dough into a bowl: self raising flour, granulated and brown sugar, instant yeast, salt, xanthan gum, cinnamon and mix together on a low speed. Then, add the wet ingredients: milk, egg, butter, vanilla extract and mix until the dough starts to move away from the sides of the bowl.
To make the filling, into a bowl add butter, sugar and cinnamon and beat well until a light and fluffy consistency is reached.
Roll out the dough (on a clean surface) and spread the filling onto the dough evenly. Once this is complete, roll the dough carefully. Then, using some dental floss cut each cinnamon roll about 2cm thick. If you like them thicker, you can cut 3-4cm chunks but you will have to bake for a longer amount of time.
Place the rolls into a greased square cake tin (I used and 8 by 8) and bake at 180 degrees until golden brown (this should take about 20-30 mins).
If you’d like to top the cinnamon rolls with a glaze, you can but I Pe refer mine plain. Eat and enjoy!
Ingredients:
For the dough
[x] 350g self raising flour
[x] 25g granulated sugar
[x] 25g brown sugar
[x] 100ml warm milk
[x] 7g instant yeast
[x] 1 egg
[x] Pinch of salt
[x] 50g unsalted butter
[x] 1 tsp xanthan gum
[x] 1 tsp cinnamon
[x] 1 tsp vanilla extract
For the filling
[x] 150g butter
[x] 100g soft light brown sugar
[x] 20g dark brown sugar
[x] 1 tbsp cinnamon
/ mysweetcocoonbaking
Daniela x