Cinnamon buns with marzipan


  • 15 g yeast
  • 1 1/4 dl milk
  • 1/2 tbsp Finax Psyllium
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 40 g butter or margarine at room temperature
  • 3 1/2 dl Finax Glutenfri Mjölmix (200 g)
  • 50 g marzipan
  • 1 tbsp butter or margarine
  • 1 egg

Cinnamon buns with marzipan

These amazing treats are a sure win with the kids! – and if you’re nice maybe they’ll let you have a bite. About 10 pcs.


This is how you do

  1. Crumble the yeast into a bowl and add the cold milk and Finax Psyllium. Stir until the yeast has dissolved and leave to rest for 10 minutes.
  2. Mix the marzipan and butter/margarine together until you have an even texture and put it aside.
  3. Add sugar and salt to the dough mix (1) and add the butter/margarine. Finally mix in the flour mix but leave a little for working the dough.
  4. Spread flour on the table surface and pour out the dough. Work the dough thoroughly until smooth, then divide into two equal portions which are then shaped into round buns.
  5. Flatten the two dough buns until about 3 mm thick. Cut each into 5 equal sized triangles.
  6. Place a spoonful of marzipan filling at the base of each triangle and roll it up towards the tip, forming a croissant.
  7. Place the croissants on a tray covered with baking paper. Place them with the tip down to ensure they stay closed during baking.
  8. Leave to rise under a cloth for about 2 hours. Set the oven to 250º C.
  9. Brush the croissants with whipped egg and bake in the middle of the oven for about 10 minutes.

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