QUICK GLUTEN FREE CINNAMON ROLLS

Steps:

• Preheat oven to 200 ° 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!