Easy to bake cinnamon rolls a la Wendy

You know that moment when you read a recipe and think: "Man, I would do that completely different and it would be absolutely amazing?" Or am I the only one cocky enough to think that? (I do hope some of you who actually use my recipes think that every now & then and improve my recipes. Because there is always room for improvement!)
The longer I'm doing the gluten free baking stuff the more I recognize a good recipe or one that could be improved. Simply because I've baked so much I just know how certain components go together or how gluten free dough reacts. So if you are just starting out & wonder what the f*ck you got landed with when you received the diagnose of celiac disease: it does get better. The more you bake, the better you become at it. It's just a new way of baking and accepting that the old way is not going to work. 

This recipe for easy cinnamon rolls is one of those: "Man I would do that differently"-recipes. I knew certain components were missing to make the dough more like "real" cinnamon rolls. More fluffy, less compact. Why settle for ok, if it can be wonderful, right? 
The fact is, my first version was sort of ok. It had the consistency I wanted, but the taste was still a bit off. Turned out I used the wrong combination of flours and too much baking soda. Bummer! So here's the recipe to my improvement of the improvement. You still with me? So don't be discouraged if something doesn't work out the first time. Just try again and change your recipe a bit.

This recipe makes about 12 cinnamon rolls and you whip them up in about 45 minutes or so. A quick fix if you suddenly have guests and you need to serve them something delicious.

Fluffy, soft, yummy cinnamon rolls

Ingredients:

• 100 grams (3.5 oz) of soft butter
• 1 egg
• 40 grams (1.5 oz) of full fat yoghurt
• 20 grams (0.75 oz) of vanilla sugar
• 2 tablespoons of honey
• 175 grams (6 oz) of basic bread flour (and a bit more for dusting your work surface and rolling out your dough)
• 5 grams (0.125 oz) of xanthan gum
• 5 grams (0.125 oz) of baking soda
• half a teaspoon of iodized salt
• 40 grams (1.5 oz) of finely granulated sugar
• 1.5 teaspoon of cinnamon

Instructions:

1. Preheat your oven to 175 degrees centigrade or 325 degrees fahrenheit.
2. Put the butter, egg, yoghurt, vanilla sugar and honey in a bowl and mix it till it's creamy and combined. Add the flour, xanthan gum, baking soda and salt and mix it into the creamy butter mixture. Your dough can be quite sticky. If it is, add a bit of extra flour. 
3. Dust a clean work surface with a bit of flour and roll out your dough into a rectangle shape. 
4. Mix the granulated sugar with the cinnamon to create cinnamon sugar and spread it over the dough. Leave a border with no sugar so the dough can stick toghter when you roll it up. 
5. You roll up the dough from the short side of your rectangle. Then slice it up in tiny rolls. If some cinnamon sugar falls out of your cinnamon rolls, just press the top into it, so you get a nice layer on top of your cinnamon rolls, as well as in between. 
6. Put them on a baking tray lined with baking parchment and put them in the preheated oven for about 20 minutes. They'll come out all risen and golden. 
7. Let them cool on the tray before you serve them with a cup of tea (or coffee if you so please)
8. Enjoy!