Cinnamon buns/Kanelbullar (Gluten & Sugar Free)
This is a healthier version of the classic swedish cinnamon bun
Servings 24 buns
Ingredients
For the dough
- 1/4 dl Butter
- 2 1/2 dl Skim milk
- 1 dl Curd cheese reduced fat (or quark)
- 25 g Yeat for sweet doughs
- 6 1/2-7 dl Gluten free all purpose flour
For the filling
- 2 dl Stevia granular sugar
- 7 tsp Cinnamon
- 2-3 tbsp Melted butter
For the topping
- 1 egg lightly beaen (to brush)
- Slivered almonds (optional)
Instructions
- Crumble the yeast in a big bowl.
- Melt the butter in a small pot on low heat.
- Add in the skim milk and let it become finger warm. Take off the stow.
- Pour over the yeast and stir until the yeast has dissolved in the mixture.
- Add the curd cheese and stir until combined.
- Add flour little by little and kneed until you have a firm dough. It should be firm but still a bit sticky.
- Cover with cling film and let it rest for 60 minutes.
- When the dough is ready to bake, melt the butter for the filling in a small pot on low heat.
- Combine stevia sugar and cinnamon in a bowl.
- Kneed the dough again and then using a rolling pin roll it out to a evently thick rectangle. It should be about 1/2 cm thick.
- Brush the whole dough with a generous amount of melted butter.
- Sprinkle the sugar/cinnamon mixture evenly over the whole piece of dough.
- With the long side facing you, fold in half lengthways to enclose the filling and slice it widthways into strips each roughly 1 cm if you ant smaller buns or 2 cm if you want bigger ones.
- Roll a strap of dough around two fingers, continue with a second strip rolling it around the first stripe. If you want bigger buns, you can roll a third strip around the first two (see pictures on how its done).
- Continue until all stripes are done.
- Let them rest on a parchment covered baking sheet with a kitchen towel on top for 60 minutes.
- Meanwhile preheat the oven to 225 degrees Celsius.
- When the buns are ready to bake brush them with the lightly beaten eggs and top with slivered almonds.
- Bake for 6-10 minutes, until golden brown. Don't bake for too long so they won't get dry.