Gluten-free cinnamon rolls with sour cherries

1. Fruit filling: Mix the ingredients for the filling and cook until thickened. Add a pinch of Liana citric acid to the finished fruit filling to enhance the color and taste.

2. Dough : Prepare yeast from half the lukewarm milk, yeast and granulated sugar. Let it rise for about 10 minutes in a warm place. Put 300 g of Liana Bakery mix, prepared yeast, egg and remaining milk in a bowl. Mix with an electric mixer with kneading paddles, finally add oil, mix briefly. Cover the dough with cling film and let it rise in a warm place for about 30-40 minutes.

3. After it has risen, take half of the dough and roll it into a rectangle on a floured surface.

4. Spread the cooled fruit filling evenly on the dough.

5. Roll into a strudel, cut into rounds and place on a baking sheet lined with baking paper or in a muffin tin. Let it rise covered for 20 minutes. We will repeat the procedure with the other half of the dough.

6. Before baking, spread with the remaining fruit filling. Bake at 180-190°C for 15-20 minutes until golden.

7. Frosting: Mix sour cream and powdered sugar to make a frosting, which we use to coat the cinnamon rolls while they are still hot.

8. Sprinkle: Sprinkle the top with cinnamon sugar and let it cool.