Once the dough has risen, put it on a floured parchment paper. Roll out the dough with a rolling pin to a rectangle, about 1 cm thick.
Spread the apple filling over the dough but leave about 10 cm on the top blank.
Carefully roll up the dough with the help of the parchment paper. Since the dough is gluten-free and egg-free it can be a little bit tricky to roll it up. Gluten-free doughs always tend to be a little bit brittle and can burst easily so roll it up carefully.
Cut the dough into 9 equal pieces and put them into a greased baking dish.
Bake in the oven at 180 degrees C (356 degrees F) for about 25 minutes.
If you want to add a delicious frosting, simply mix about 70 grams of icing sugar (or powdered Erythritol) with a little bit of plant-based milk until you have a runny paste.
Let the apple cinnamon rolls cool a little bit, then add the frosting and enjoy!
The cinnamon rolls taste best right out of the oven when they are still warm, soft and fluffy. You can store leftovers in the fridge but they will become a bit drier after a while. That's why you should put them again in the oven for a few minutes when you eat leftovers the next day. Please read the text of the blog post to find out how to freeze them.