Gluten-Free Cinnamon Rolls with Almond Paste

Here's how:

• 1

  Dissolve the yeast in the milk (25 °C) and add the psyllium husk. Let it sit for 10 minutes. Add the remaining ingredients and mix slowly for 2 minutes, then increase the speed and mix for 2 minutes until you have a smooth and airy dough. Double the time if you’re kneading by hand. Let the dough rise in the bowl for 30 minutes, covered with a kitchen towel or plastic wrap.

• 2

  Mix all the ingredients for the filling until smooth. The filling should be spreadable; if it's too thick, you can heat it briefly in the microwave.

• 3

  Place 2 sheets of parchment paper slightly overlapping on the table and sprinkle a little gluten-free flour on top.

• 4

  Place the dough on the floured parchment paper and place another sheet of parchment paper on top of the dough. Use a rolling pin or a stick to roll the dough out into a rectangle, about 25×60 cm. If the dough is sticky, sprinkle a little gluten-free flour on top so the paper doesn’t stick.

• 5

  Spread the filling evenly over the entire dough. Roll up the dough using the parchment paper, as if making a Swiss roll, and cut it into 20 pieces with a knife. Place the buns in molds and set them on a baking sheet lined with parchment paper.

• 6

  Let the buns rise in your turned-off oven with only the light on, at a maximum of 35 °C, for about 60 minutes. Remove the buns and let them come to room temperature, then preheat the oven to 225 °C.

• 7

  Brush the buns with egg and sprinkle with pearl sugar. Bake the buns at 225 °C for about 8–10 minutes, or until they turn a nice golden brown.