Gluten-Free Cinnamon Buns

Method

1. 1

   Warm the milk until finger-warm (not hot) and pour it into a mixing bowl.

2. 2

   Add the apple cider vinegar, yeast, and psyllium husk. Whisk well.

3. 3

   Add all remaining dough ingredients.

4. 4

   Mix using a stand mixer for 15 minutes (yes really), until smooth and elastic.

5. 5

   Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour.

6. 6

   Roll the risen dough out into a rectangle between two sheets of baking paper (it will be sticky so this is highly recommended).

7. 7

   Mix all the filling ingredients (butter, sugar, cinnamon, vanilla sugar, cardamom) into a smooth paste.

8. 8

   Spread the filling evenly over the dough. The filling might a bit hard and hard to spread. Try to use your fingers or the round side of a spoon. It doesn't need to cover the whole dough since it will melt a bit in the oven.

9. 9

   Roll the dough up tightly into a log.

10. 10

    Cut into 12 slices and place them in a muffin tin or on a lined baking tray (muffin tin helps them keep a tall spiral but I always just use a baking tray).

11. 11

    Preheat the oven to 200°C (204°C (400°F)) fan.

12. 12

    Brush the buns with beaten egg.

13. 13

    Bake for 16–18 minutes, until golden. If they don't brown you can always turn on the grill for a bit but watch out to not burn them.

14. 14

    Let cool slightly on a wire rack for five minutes and enjoy with a cup of tea or coffee.