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Cinnamon rolls
25 m active | 2 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 262
  • Fat about 13g
  • Carbohydrates about 32g
  • Protein about 4g
This is needed
This is needed for 12 piece
Yeast dough
  • 2 tbsp ground psyllium
  • 250 g gluten-free flour (Schär)
  • 0.5 tsp salt
  • 2 tbsp sugar
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 40 g lactose-free butter, soft
  • 2 dl lactose-free milk, lukewarm
  • 1 eggs, beaten
Filling
  • 100 g ground almonds
  • 50 g lactose-free butter, soft
  • 0.5 tbsp cinnamon
  • 50 g cranberries
  • 30 g sugar
To fill
  • 1 eggs, beaten
To bake
  • 60 g icing sugar
  • 40 g lactose-free crème fraîche
  • 1 tsp lemon juice
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And that's how it's done
And that's how it's done
Yeast dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg. Using the dough hook on a food processor, mix for approx. 2 mins. on the lowest setting to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs.
Filling
Mix the almonds with all the other ingredients up to and including the cinnamon.
To fill
Roll out to a 30 x 30 cm square. Spread the filling on top, leaving a border of approx. 3 cm all the way around. Roll up the dough, cut into 12 slices (each approx. 2 cm thick), place on a baking tray lined with baking paper. Brush the cinnamon rolls with a little egg.
To bake
Approx. 25 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack. Combine the icing sugar, crème fraîche and lemon juice, coat the cinnamon rolls with the mixture.