Quick Gluten Free Cinnamon Rolls

1. 1

   Preheat oven to 200 u00b0 Celsius.

2. 2

   Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.

3. 3

   Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.

4. 4

   Cream together butter, honey and cinnamon.

5. 5

   Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.

6. 6

   Sprinkle with chopped pine nuts.

7. 7

   Carefully roll the dough into a log.

8. 8

   Using a sharp knife dusted with some rice flour, cut it into 14 rolls.

9. 9

   If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.

10. 10

    Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.

11. 11

    Brush the top of the rolls with milk.

12. 12

    Bake for about 10 minutes or until they're done.

13. 13

    Enjoy!

* Per serving · 4 servings · Values may vary.

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