Quick Gluten Free Cinnamon Rolls - cooking recipe

Ingredients

2 cups gluten-free bread mix
2/3 cup whipping cream
water
2 tablespoons butter, softened
2 tablespoons honey
1 teaspoon cinnamon
2 tablespoons pine nuts, chopped

Preparation

Preheat oven to 200 \u00b0 Celsius.
Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.
Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.
Cream together butter, honey and cinnamon.
Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.
Sprinkle with chopped pine nuts.
Carefully roll the dough into a log.
Using a sharp knife dusted with some rice flour, cut it into 14 rolls.
If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.
Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.
Brush the top of the rolls with milk.
Bake for about 10 minutes or until they're done.
Enjoy!