I always do Kanelbullar with the following ingredients: 1-2kg flour 1/2 litre milk 150g butter 75g yeast A bit of salt Cinnamon Cardamom About 100g sliced almonds
At the beginning, you let the butter melt in a small pot. Meanwhile, you tear the yeast apart to small pieces. When the butter is entirely liquid, you add all other ingredients except for the flour, the cinnamon and at first the yeast. You can use as much cardamom as you like, but use rather too much than too less. Than, when everything is about the temperature of your fingers (be careful, it mustn't be too hot or the yeast will die!), you add the yeast and wait until it is gone. After that, you put the flour (and if you want to some raisins) in a big bowl and add the butter-milk-sugar-whatever liquid. You knead the dough about 10-15 minutes with your hands. If the dough doesn't get off your hands, just add more flour until it doesn't anymore. Now, you let the dough rest for an hour. In that time, it will rise. You continue with rolling the dough. It should be about 5mm high. Then, you must coat the dough with butter. After that, you sprinkle the cinnamon and the almonds on the layer of butter (you've got to use a lot of cinnamon or you won't taste it in the end). Sometimes, I also use marzipan or jam, just take whatever you like. When you're done with that, you roll the dough, so a roll is formed. You cut 1-2cm-"slices" of the roll and put them on a griddle. You do that until the roll ends. Now, you must coat the bullar with whisked egg which is very important so they don't get dry. Put the griddle in the oven which should be 225°C warm for ca. 5-10 minutes. That's it!
My husband also has celiac, I found a recipe I need to try - https://glutenfreeonashoestring.com/gluten-free-cinnamon-rolls/