Gluten-Free Cinnamon Rolls – Ilaria Moretti

Preparation

 In a bowl, mash the persimmon until smooth, then add the plant-based yogurt and mix well.

Gradually incorporate La Veronese® Instant Wholegrain Oat Flour until you obtain a soft, pliable dough. If necessary, add a little more flour to adjust the consistency.

Roll out the dough and cut it into strips about 2.5 cm (1 inch) wide. Brush each strip with almond butter and fill with thin slices of apple or pear.

Generously sprinkle with cinnamon, then roll up each strip. To help them hold their shape, place each roll inside a muffin mold, sealing the edge with a little water.

Before baking, brush with more almond butter and add an extra dusting of cinnamon.

Bake in a preheated oven at 180°C (350°F) for about 15 minutes.