Gluten-Free Cinnamon Rolls

Warm the milk up until it is lukewarm. In a small mixing bowl add the yeast and a heaped tablespoon of the sugar. Pour over the milk and whisk until the yeast and sugar have mostly dissolved. Cover in plastic wrap and set somewhere warm.

In a medium mixing bowl cream together the rest of the sugar and the butter until pale using a wooden spoon. Set aside.

In a small bowl whisk together the egg, oil (I use macadamia nut oil but any light oil should do, canola or vegetable) and vanilla extract. Add to the butter mixture and beat until combined. Set aside.

Measure out the dry ingredients (except the final 2 tablespoons of sugar). By now the yeast mixture should have proofed somewhat and should be frothy on top. If not, leave for a few more minutes.

Pour the milk and yeast mixture onto the butter mix and then add the dry ingredients. Mix well with a wooden spoon until all the lumps are gone and the dough comes together and thickens slightly. The dough will be quite sticky and soft (a bit like Choux pastry).

Pre-heat oven to 180C (370F).

Roll out a sheet of plastic wrap about 35cm (13-inches) in length and the same in height. You may have to overlap two sheets to reach the height. I normally do this over a marble chopping board or a silicone mat to stop it from slipping about. Sprinkle with the 2 Tablespoons of sugar, adding more if you need it, to lightly cover the wrap. Plop the dough in the middle and cover in another layer of plastic wrap.

Shape the dough into a rough square shape and then roll out using a rolling pin until the dough reaches the edges of the wrap (you may need to remove and readjust the top layer of plastic wrap as the edges sometimes get caught under the dough).

When the dough has been rolled out, remove the top layer of plastic wrap. Then move on to the filling ingredients. Brush the dough with the melted butter lightly then sprinkle the sugar and cinnamon over the top. Lift one end of the plastic wrap and roll the dough into a log.

Cut the log into 9 slices about 3cm (1.5-inches) thick and place in a glass baking dish that has been lightly greased. At this point you can refrigerate the rolls overnight (cover dish with plastic wrap), leave them to rise a bit (however that is not really necessary) or pop them in the pre-heated oven for around 20 minutes. The tops should be nicely browned when done.

To make glaze melt the butter in a small bowl. Add the icing sugar, and vanilla and stir to combine. Add the milk a little at a time until you reach your desired consistency. Pour over rolls and serve.

Yummy.