Ingredients

– For the dough

• 2tbsp Psyllium husk powder
• 160ml Water
• 100ml Warm milk
• 35g Granulated sugar
• 1.5tsp Yeast
• 220g Gluten free all-purpose flour
• 30g Soya flour
• 1 Egg
• Pinch of salt
• 75g Unsalted butter

– For the filling

• 70g Granulated sugar
• 30g Brown sugar
• 1.5tbsp Cinnamon
• 1⁄2tsp Nutmeg
• 1⁄4tsp Clove
• 50g Very soft butter

– For the icing (optional)

• 100g Icing sugar
• 30g Butter
• 2tbsp Water
• 1⁄2tsp Vanilla extract

Green Origins Organic Raw Psyllium Husk Powder

Method

1. We will start by making the dough. In a small bowl mix together your warm milk, sugar, and yeast. Set aside for 10 minutes. In another small bowl mix together the psyllium husk powder and water and set aside. In a large bowl mix together the all-purpose flour, soya flour and salt.
2. Once your yeasty mixture begins to look foamy, mix your egg into it. Now pour it into the large bowl and mix up with the flour. You may need to use your hands or a plastic bench scraper.
3. Once all of the flour is incorporated add in your psyllium husk mixture. It should be very gelatinous by now. The psyllium husk gel can be hard to incorporate so if you have a stand mixer with a paddle attachment or a dough hook I recommend using this. I don’t have a stand mixer so I use a plastic bench scraper to incorporate it.
4. Once all of the psyllium husk gel is incorporated it is time to mix in the butter. It is important that you cut your butter into small chunks and add them in gradually. I like to put 3 1cm chunks in at a time and then mix until they are fully incorporated before adding the next 3.
5. Remove the dough from the bowl and cover the ball of dough in flour. Rub some oil inside of a clean bowl and place the dough inside. Cover with clingfilm and allow to rise for around 1 hour or until doubled in size. This time may vary depending on temperature and humidity.
6. In the meantime, you should mix together your filling. In a bowl mix your spices and sugar together.
7. Once the dough has finished proving, de gas it by punching it down. Flour your work surface liberally and dump the dough onto it.
8. Roll out your dough into a large rectangle around 5mm thick. Brush the butter all over the dough and then sprinkle the spiced sugar evenly across the dough.
9. Roll up the dough int a long log rolling from the longer side. Cut the log into pieces around 4cm.
10. Place the slices swirl side up into a lined baking tray. They can be evenly spread apart for singular cinnamon rolls or sort of close together for tare and share cinnamon rolls.
11. Cover your tray with clingfilm and allow to prove for around 30-40 minutes, or until they have increased in size by two thirds.
12. Just before the rolls have finished proving preheat your oven to 180°C.
13. Place your rolls in the oven for 15-20 minutes.
14. Once your cinnamon rolls are out of the oven allow them to cool on the tray for 5 minutes before moving them to a wire rack to continue to cool.
15. To make the icing cream together the butter and icing sugar. Once the butter is incorporated add the water and vanilla. Mix until smooth.
16. Once the cinnamon rolls have cooled dip them into the icing or drizzle them with the icing. Allow the icing to set up and then enjoy! They are also great warmed up.

This recipe is a must try this autumn! If you bake one thing this autumn, it should be this! Everyone loves a cinnamon roll, and these ones are so good, everyone will enjoy them, even the gluten eaters!