Tuesday, August 23, 2011

Gluten Free Cinnamon Rolls

The recipe you've been looking for! So, my non-gluten-free friends actually like these better than the regular ones I make! They did hit the spot! The texture is not a typical yeast bread texture, it's really hard to describe, but it seems to be that way with all the GF breads. I don't think I will ever enjoy GF as much as I enjoy yeast breads, but this is a close 2nd and an excellent substitute.


Gluten Free Cinnamon Rolls

Ingredients:
wet:
6 tablespoons butter, room temperature
1/4 cup sugar
2/3 cup milk
1 tablespoon yeast
1 egg
1 teaspoon vanilla
dry:
3/4 cup corn starch
1/2 cup millet flour
1/4 cup brown rice flour (omit if you live in a dry climate)
1/4 cup potato starch
2 1/2 teaspoons xanthan gum
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt



make a "ball" of dough.
Directions:
Mix together wet ingredients, then mix dry ingredients in a different bowl and add to the wet ingredients, mixing and adding more brown rice flour if necessary, in order to make a "ball" of dough. Loosely cover and allow to sit in a warm area for 2-3 hours and let rise. Flour a large piece of parchment paper, place dough on flour, sprinkle with more flour and top with another piece of parchment paper. Roll out to about 1/4" thick. Remove the top piece of parchment paper.

Filling:
1/2 cup butter, room temperature
Spread the butter onto the rolled out dough
1 cup organic sugar
1/8 cup molasses
Mix together and then add:
place dough on flour,
sprinkle with more flour
3 tablespoons saigon cinnamon

Directions:
Mix the sugar, molasses and cinnamon together and sprinkle/spread over the butter. Roll up Jelly-roll style, using the parchment paper to help roll it up. Cut into 8 equal pieces and place in greased 9" x 13" baking dish. Let rise 1-2 more hours in a warm area (You can bake them now, they don't rise a great deal- the timing is very flexible.) and then bake approximately 20 minutes at 400˚.
Frost while warm.

Frosting:
1/2 cup butter, room temperature
1 1/2 cups powdered sugar
1/2 cup (4 ouches) cream cheese
1/2 teaspoon vanilla
sprinkle with more flour and top with
another piece of parchment paper
pinch of salt

Directions:
Blend thoroughly and spread over cinnamon rolls.










Roll out to about 1/4" thick. Remove
the top piece of parchment paper.













Spread the butter onto the
rolled out dough













Mix the sugar, molasses and cinnamon
together and sprinkle/spread over the butter


























using the parchment paper to
help roll it up
















Cut into 8 equal pieces


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