These sticky, sweet gluten free cinnamon rolls are easy to make and do not contain gluten, dairy, eggs or refined sugar.
Combine the dry ingredients in a large bowl or the bowl of an electric mixer fitted with the dough hook, and mix well. I use this Sage mixer.
Add the yoghurt
Warm 225ml milk for 40 seconds on high power in your microwave and add that
Beat well to combine and bring the mixture into a sticky dough. If too dry add a little more milk. If too sticky add a little more flour. The amount will depend on the yoghurt you've used and how runny it is.
Once you have the dough, scatter a tiny bit of gluten free flour on a piece of reusable liner on a clean surface and roll or push it out until you have a rectangle approx. 27cm across x 25cm high
Combine the filling ingredients together to form a paste and spread this over the rectangular dough, leaving an inch gap at the longest length furthest away from you
Using the reusable liner to help, and starting with the longest edge closest to you, roll the dough away from you to create a cylinder
Using a very sharp (ideally serrated) knife and a 'sawing' action, cut the cylinder into approx. 3cm thick slices giving you 9 rolls in total
Grease a 23cm square tin and place the rolls cut side down inside. There should be some space between them
Cover with a damp tea towel and place in a warm spot for around an hour (or use my trick of a cup of boiling water in a tray at the bottom of a cold oven with the dish on the top shelf and the oven door shut - and leave for 30 minutes)
Brush the buns with some melted coconut oil and bake in the pre heated oven for approx. 30 minutes
While cooling, mix the (optional) icing ingredients together and drizzle over the rolls
Eat while warm, or reheat them individually in a microwave on full power for approx. 1 minute
Nutritional data is for guidance only and may not be accurate.