Gluten-free cinnamon rolls
Crisp rolls filled with cinnamon sugar
Ingredients
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Path 1
- 100 g Universal mix Liana
- 200 g of butter
Dough 2
- 120 g Universal mix Liana
- 50 g Cake mix Liana
- 2 teaspoons of vinegar
- 120 g powdered sugar
- 1 egg
- 50 ml of water
Appendices
- Liana rice flour for sprinkling
- 2 pcs Cinnamon sugar Liana
- 1 egg yolk for brushing
- sugar for sprinkling
- 1. Process the ingredients for dough 1 and put it in the refrigerator for 15 minutes.
- 2. In the meantime, make the dough 2. Transfer to a work mat sprinkled with rice flour and roll out.
- 3. Remove the butter dough (dough 1) from the refrigerator and place it in the center of dough 2.
- 4. Fold the sides from dough 2 onto the butter dough, roll out and fold into a square. Leave in the refrigerator for about 15 minutes.
- 5. Divide the dough into 2 parts and roll each part into a circle with a thickness of 3 mm. Divide into 8 parts with a rolling pin. Sprinkle thickly with cinnamon sugar and roll from the edge into a roll.
- 6. Line the tray with baking paper, place the rotisserie end down and brush with egg yolk.
- 7. Bake at a temperature of 180°C for 25 minutes and sprinkle with sugar.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Path 1
- 100 g Universal mix Liana
- 200 g of butter
Dough 2
- 120 g Universal mix Liana
- 50 g Cake mix Liana
- 2 teaspoons of vinegar
- 120 g powdered sugar
- 1 egg
- 50 ml of water
Appendices
- Liana rice flour for sprinkling
- 2 pcs Cinnamon sugar Liana
- 1 egg yolk for brushing
- sugar for sprinkling
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