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Finnish Pulla Cinnamon Rolls (Gluten Free)

by Naomi (follow)
For my recipes recipeyum.com.au/cookbook/108127/ and healthy options and tips on healthyhints.com.au/profile/108127/
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My grandma taught me how to make these delicious, Finnish Pulla rolls when I was a child. I recently taught my children and adjusted the recipe slightly to make them gluten free.

The key was using the right flour and adding xantham gum to make the dough the right consistency. They can be made lactose free and frozen, if there are any leftovers!

Pulla (Finnish Cinnamon Rolls)
Finnish Pulla cinnamon rolls taste great warm

Preparation Time: 2 hours (including time to prove)
Cooking Time: 15 minutes
Serves: 24 small or 12 large

500 ml warm milk (lactose free, if required)
2 eggs
1 cup sugar
2 tsp salt
2 x 7 g sachets dry yeast
1 kg plain flour, gluten free (see Note)
1 1/2 tsp xantham gum (exclude if not gluten free)
200 g melted butter or nuttelex (if lactose free)
Margarine or nuttelex, to spread
1/2 - 3/4 cup sugar, to sprinkle
Cinnamon, to sprinkle

Whisk the flour and xantham gum (if making gluten free).
Whisk the milk, 1 egg, sugar and yeast. Add 1/4 of the flour mix, melted butter and stir to combine.
Add the remaining flour and gently combine with your hands.
Form a ball, cover and put in a warm, draught-free place to prove for 1 hour or until doubled in size.
Knead the dough on a lightly floured surface for 8 minutes.

Pulla (Finnish Cinnamon Rolls)
The dough kneads well

Preheat the oven to 200 degrees. Line two baking trays with baking paper.
Roll the dough into a flat, 0.5 cm thick, large rectangle.
Add knobs of margarine on the dough and spread with a knife. Sprinkle evenly with sugar and cinnamon.
Roll the dough into a long cylinder and pinch the seam (not the ends) together.
Cut V shaped wedges and place on a baking tray with the narrow top upright.

Finnish Pulla Cinnamon Rolls (Gluten Free) Montage
Spread the dough with butter, sprinkle with sugar, cinnamon, roll into a log and cut into wedges

Press the top down gently. Set aside to prove for 40 minutes, until doubled in size.

Finnish Pulla Cinnamon Rolls (Gluten Free) Montage
Place the wedges on a baking tray to prove

Beat the egg, glaze the rolls and bake for 12-15 minutes or until golden.
Serve warm. They can be refrigerated or frozen for later.

Cut the Pulla dough log into V shaped wedges
Hot out of the oven and smelling great

Note: I tried different gluten free flours. White Wings had the best resulting dough and authentic tasting rolls.

For more of my recipes visit Naomi's recipes

#Finnish pulla cinnamon rolls
#Afternoon tea
#Gluten free
#Lactose free
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