Gluten free Blueberry Cream Cheese Cinnamon Rolls


Gluten free Blueberry Cream Cheese Cinnamon Rolls
1/2 cup warm milk
1 eggs (room temp)
2 tbsp. butter (melted)
2 1/4 cups Gluten Free self raising flour
1-2 tsp xanthan gum
1/4 cup caster sugar
1 sachet dry yeast


1. Heat milk but not boil and melt butter
2. In a separate bowl combine the dry ingredients together except the salt
3. Add in the wet ingredients and mix well then add salt
4. Once combined well and a dough is formed cover with a towel and leave in warm place to raise for an hour
5. When doubled in size turn out onto floured surface.


1 normal size container of Blueberry cream cheese

6. Roll out the dough on a floured surface, or you can use two pieces of non stick baking paper (placing the first sheet on the flat surface and then then dough into the centre of it and place the second sheet directly over)
7. Once rolled out, spread the blueberry cream cheese on top evenly and then roll the dough to make what looks like a swiss-roll
8. Once rolled, cut into desired size pieces and place into a baking tray lined with grease proof baking paper
9. Put into a warm oven at 200 degrees C for 15 min

While they are baking make up a cinnamon sugar syrup

1 cup brown soft sugar
2 ½ tbsp cinnamon
½ cup softened butter

Place all the ingredients into a saucepan on a medium heat until the butter and sugar have melted and then leave to one side

10. Once the buns are baked, remove from the oven and pour the cinnamon syrup over them evenly





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