Ingredients:

• 113 g (4 oz) butter
• one packet of dried yeast
• 2 g (0.07 oz) baking soda
• 3 egg yolks
• 3 dl (10 fl oz) warm milk
• 200 g (7 oz) gluten-free bread flour (I used King Arthur’s)
• 150 g (5.3oz) all purpose gluten-free flour
• 12 packets of sweetener + a pinch of salt
• 3 egg whites
• 20 g (0.7 oz) all purpose gluten-free flour for the forming

For the filling:

• 70 g (2.46 oz) melted butter
• 6 packets of sweetener
• 3 tablespoons of cinnamon
• a pinch of salt

For the top:

• Add some honey (if you are not on a sugar-free diet) and some sweeteners for the serving.

Instructions:

1. First, start off by melting the butter then add the baking soda and the yeast mix these with the egg yolks and let it sit for ten minutes.
2. In a separate bowl, blend the two types of gluten-free flour with the sweeteners, add a pinch of salt.
3. Add the warm milk mix to the gluten-free flour mixtures and blend them together.
4. Whisk up the egg whites and gently mix it into the dough as well.
5. Add the 20 g (0.7 oz) gluten-free flour to the dough, or more if you feel that it can absorb more. Set the dough aside and let it sit for 40 minutes in a dry, warmish place.
6. Once the dough is ready, flatten it to a square shape. Spread the cinnamon filling on it.
7. Roll it up and slice the roll to be 1 and a half inch each.
8. Place them in a baking dish. Bake in the over for an hour in a pre-heated oven on 370°F.

Serve how you’d like!

Enjoy!