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Mix together all the ingredients for the filling in a bowl.
Make sure to check the instructions and use the amount of yeast required for 300g (2 ½ cups) flour.
Prepare the yeast according to the instructions on the packet – I dissolved my yeast in 2 tablespoons lukewarm water.
Place the salt, maple syrup, ground almonds, gluten-free flour, baking powder, xanthan gum, prepared yeast and milk in a bowl.
Mix well until a firm dough forms - add the milk a small amount at a time so that you don't add too much.
Cover with a damp cloth and leave in a warm room for about 1 hour, until risen slightly – it could take longer depending on the temperature of the room and the brand of yeast you use.
Lay out some cling film on a smooth kitchen surface or chopping board and sprinkle with a generous amount of gluten-free flour - I like to lay it out the cling film on a sheet of baking paper for easier clean up.
Place the dough on the cling film and use a rolling pin sprinkled with flour to roll it out into a rectangular shape measuring 24cm (9 ½ inches) by 20cm (8 inches) – it should be about 1.5cm (½ inch thick).
Sprinkle the filling mixture over the rectangle of dough, making sure to go all the way to the edges, but leaving a 1.5cm (½ inch) margin on one side.
Lightly press the cinnamon sugar filling into the rolled-out dough, otherwise the sugar might fall out and create a mess when you roll up the dough.
Turn the dough rectangle to make it vertical with the filling-less margin at the top.
Use the cling film to very gently roll the dough away from you until you end up with a log shape – don’t squash it or stretch it out.
Remove the cling film and use a sharp knife (or a piece of string) to slice the log shape in half, then each half into half, and each quarter into half, until you end up with 8 evenly-sized rolls.
Use a spatula to place the rolls in a baking dish (I used a 21cm (8 1/4 inch) circular baking dish) - make sure to place them close together so they are touching each other, as this will help them become soft and puffy.
Cover with a damp cloth again and leave in a warm room for another 1 hour, until doubled in size – it could take longer depending on the temperature of the room and the brand of yeast you use.
Once the rolls are ready to bake, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Bake in the oven for around 25 minutes, until an inserted skewer comes out clean.
Spread over vegan cream cheese frosting once cooled, if desired.
These cinnamon rolls taste best when fresh out the oven, but keep covered in the fridge for up to a few days – best reheated in the oven, the microwave or in an oven toaster.