Gluten Free Cinnamon Rolls

Standard

Gluten Free Cinnamon Rolls

You can assemble these the night before and bake them in the morning or just do it all at once.

A little icing is never enough….Lets just say the next time I made these they were drowning in cream cheese frosting (and absolutely DIVINE!) but then the picture was just white frosting so for the sake of seeing the bun… a little drizzle will do ya!

You might want to read the instructions before you start.

Wet Ingredients

  • 2/3 c warm milk
  • 1 Tbls dry quick rising yeast
  • 2 Tbls butter
  • ¼ c sugar
  • 1 egg
  • ¼ c oil
  • 2 tsp vanilla

Dry Ingredients

  • ½ c brown rice flour
  • ½ c sorghum flour
  • ½ c corn starch
  • 2 tsp xanthan gum
  • ¼ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt

 Filling Ingredients

  • 1 c brown sugar
  • 2 tsp cinnamon

Quick Glaze (or take the time to use your favorite frosting recipe!)

  • 1 c powdered sugar
  • 1/2 tsp. vanilla
  • Add milk 1 teaspoon at a time until desired consistency

Instructions
Heat your oven to 375

Mix the yeast into the warm milk and wet aside.

Combine the dry ingredients and set aside.

Combine the butter and sugar in the bowl of a stand mixer and beat with a paddle attachment until smooth. Add the milk/yeast, egg, oil, and vanilla and mix to combine.

Add the dry ingredients to the wet mixture. Beat on high until well mixed.  The dough will be a thick batter and stick to the sides of the bowl.

Get two pieces of plastic wrap, parchment or wax paper and lay one flat on the work surface and spray with cooking spray. Lay the other piece of paper or plastic over the top of it to transfer some of the cooking spray to the insides of both sheets.  Separate them and smooth the dough onto one piece, smooth it out with a sprayed spatula then put the other piece of parchement/wax paper or wrap on top and roll it out so the dough makes a rectangle at about a foot long.

Take off the top paper and spread the filling evenly along the dough.  Leave about an inch margin one side so you can seal it after you roll it up.

To roll it up, start at one side and lift the paper up, working the end of the dough off the paper and rolling it towards the other end (like a long jelly roll).  Keep working the dough loose from the paper as you lift it and use gravity to roll it toward the loose side.  (It is very soft dough and can be tricky but thankfully it is pretty forgiving so if it gets messed up keep going and consider it pull-aparts or monkey bread!)

Once you have a roll, Get a piece of floss or string about a foot long and slide it under one end about a third of the way.  Bring the ends of the floss up so they cross over the top and pull them past each other in opposite directions to cut the third off.   Do the same on the other end so you have three pieces.  Then cut each of the three pieces into three more pieces so you have min total (for a square pan).  If you are using a pie pan cut it into half then each half in half and each piece into half again so you have eight even pieces.  (Using a knife will flatten your roll but do what you must!)

As you are cutting carefully place the pieces into a greased pan.  Put the end pieces uneven side down and they will look more uniform with the cut pieces.  Remember if they fall apart, keep going, even if they are less than pretty they will look better baked and still taste wonderful.  Practicing will improve your technique!

A this point I have left them in the fridge over night so I could bake them fresh in the morning and they turned out even better than if I had left them to rise.  The filling was stickier and gooey from sitting and they still rose perfectly in the oven.

Bake at 375 for about 25 minutes.  Drizzle with the icing or look up a recipe for cream cheese frosting (it is sooooo worth it!)

Advertisements

About LisaBootinGluten

I love food. I love cooking. As a child it was a valued activity that my mother shared with me. We would spend time together baking and talking, it was a wonderful time in my life. As an adult it became a way of expressing myself and sharing with friends and family. A few years ago I started having health issues and decided to try some experimenting with my diet in an attempt to resolve my issues. I started by cutting certain foods out of my diet with little impact, until I removed gluten. I immediately started noticing changes in how I felt. I knew that removing gluten from my diet was the right choice for me. At first I took the easy way out and purchased premade foods from specialty grocers but the quality was poor and the expense was added insult. I tried sticking to a diet of "naturally gluten free foods" like rice and veggies but as wonderful as they are I became bored and missed my favorites, like pizza, baguettes, cookies and tortillas. I have an alternate personality, I am a cookie monster! So it began. I started baking and devoted my free time to developing the perfect recipes's for my favorite foods. I feel I have some wonderful recipes as well as money and time saving tips to share. It's an ongoing process and I continue to add to my list of ideas and solutions. Admittedly there have been some horrific failures but maybe you can learn from my mistakes and maybe we can learn together! This is my blog, my food therapy, my therapy! I hope you enjoy it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s