Tuesday, August 5, 2014

Gluten Free Cinnamon Rolls




There's nothing like the smell of warm cinnamon rolls in the morning to perk you right up! I made these with my gluten free bread flour mix, but you can use any high quality gluten free flour mix. If your mix contains xanthan gum omit it from the recipe. If you have never tried to shape gluten free dough before, you're in for a treat! Every time I make these things I curse gluten free dough! It is sticky, gooey and a bear to shape, but these are totally worth it! Once you take a bite of these warm, soft, delicious cinnamon rolls, the bad thoughts and dirty words that you uttered while making these rolls will fade away! I promise, they are that good!
The key to making this process bearable is non-stick spray, trust me, you need it! You will need a piece of oiled plastic wrap to cover your work surface too. I've tried making these without the oiled plastic, take it from me, don't do it! You will start your day off on the wrong foot! Until I figured out this little secret, my husband would leave the room until they were done. I would get so frustrated and grouchy! I've even just scooped big chunks of the dough into an oiled muffin tin and called it good! Resist the urge to knead in more flour too, you will end up with heavy, dry cinnamon rolls. Dust with just enough flour to keep the dough from sticking to your hands and rolling pin. I included quite a few photos in this post for your reference. Take a deep breath, here we go!

Ingredients:

For The Dough:
  • 3 cups of gluten free bread flour mix
  • 1 teaspoon salt
  • 1/3 cup sugar or honey (helps to keep them moist longer)
  • 1 teaspoon apple pectin 
  • 1 tablespoon xanthan gum
  • 2 teaspoons yeast (instant or active dry)
  • 1 1/4 cups milk
  • 2 eggs
  • 1/3 cup oil or melted butter
  • 1/2 teaspoon vanilla
For The Filling:
  • 1/4 cup melted butter cooled slightly
  • 1/3 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 cup chopped nuts (optional)
For The Icing:
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla or your favorite extract
  • 2 tablespoons heavy cream, milk or fruit juice of choice (lemon and orange are great choices)

Preheat your oven to 350F
Prepare a 9x13 baking dish with non-stick spray, set aside.
Combine the ingredients for the filling in a small bowl. 
In the bowl of your stand mixer add all of the dry ingredients for the dough (except yeast) and mix briefly. In a measuring cup add the 1 1/4 cups of milk and stir in the yeast, then the eggs and oil/butter. With the mixer on low, slowly pour in the wet ingredients and mix until just combined. 
Scrape down the sides and bottom of the bowl and turn the mixer up to medium speed and mix for 3-4 minutes. The dough will be very sticky, picture below.

Place a piece of plastic wrap on your work surface and spray with non-stick spray. Scrape the dough out onto the plastic wrap and lightly dust the surface with more flour. 

Flour your hands and gently flatten the dough a little and ease into a rectangular shape. With a floured rolling pin, roll until the dough is about 1/2 inch thick and about 12x16 inches. Brush the surface of the dough with the melted butter, but leave about an inch along the back side plain. Now sprinkle the filling over the melted butter, again leaving the back inch plain. This will allow the dough to seal better.
Grab the front edge of the plastic wrap and carefully pull towards the back long side, forming a log. Picture below. You will need both hands for this, my camera was in my other hand.

When you get about 2 inches from the opposite long side, carefully place the plastic back on the counter. Now pull the plastic on the back side towards you to fold the last little bit over and seal the edges. Use the plastic to push the short sides in so they are neat and tidy. Using a knife sprayed with non-stick spray (don't forget to spray it!) Cut the log into 4 equal sized pieces and then those four pieces into three. 

Spray your hands and a spatula with non-stick spray (you'll be glad that you did), carefully lift each piece and place into the baking dish. You will probably have to scrape the excess dough off of the spatula several times.

Nudge them back into a somewhat round shape, this stuff is very soft! 

Place the pan in a warm place to rise for 25 minutes. I place mine in the microwave with a mug of boiling hot water. Once risen, place the cinnamon rolls into your preheated oven and bake for 25 minutes or until golden brown and they spring back when lightly pressed. They look amazing already!

Allow to cool on a wire rack until no longer hot. Prepare the icing and drizzle over the top of the rolls.

Now go ahead and treat yourself to one of these little marvels! You've earned it!

Once completely cooled, store these rolls in the baking dish tightly covered with plastic wrap. Reheat individual cinnamon rolls slowly in the microwave on low power.


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