I guess breakfast food is what I’ve missed most about going gluten free. Last week I posted a recipe for gluten free mini-doughnuts and this week I’ve made cinnamon rolls! These things were incredible. They really hit the spot. They had the fantastic gooey caramel oozing out of them and they were soft and fluffy. You need to make sure you prepare these the night before because they require an overnight stay in the refrigerator before baking.I baked these in a 6 count muffin tin. However next time I make these I will probably make them in a 7x11 pan or a jumbo muffin tin (if I get one before then). These rolls needed some additional space to rise. They did ok in the small muffin tin but I think they would be better with more space to puff up.
There is this little trick I use when cutting cinnamon rolls that I wanted to share with you. I use unflavored dental floss to easily cut them without flattening them. The trick is to get the floss underneath the long roll and then draw the strings across each other until they cut all the way through the dough. This will keep your cinnamon rolls perfectly shaped and will give you an easy clean cut. Simply repeat this at each interval to cut them.I ran out of time before I could make a glaze or frosting for these. They would be fantastic though with a cream cheese frosting spread over the hot cinnamon rolls if you have time to make it. Otherwise they are amazing without anything on top. You won’t regret trying these.
Gluten Free Cinnamon Rolls:3 Tablespoons Butter (melted and cooled)2 Tablespoons Sugar1 Egg and 2 Egg Yolks¾ Cups Buttermilk1 Teaspoon Vanilla Extract1 ½ Cup Gluten Free Flour1 Teaspoon Xanthan Gum½ Teaspoon Kosher Salt½ Tablespoon YeastFiling:¾ Cup Brown Sugar2 Tablespoons Butter (melted and cooled)3 Teaspoons Cinnamon1/8 Teaspoon Kosher Salt
In the bowl of a stand mixer combine the butter and sugar until light and fluffy.Add the egg, egg yolks, buttermilk and vanilla, mix until smooth.Slowly add the gf flour, xanthan gum, salt and yeast. Beat until the mixture becomes thicker and elastic signifying that the xanthan gum has activated.
If the mixture is too sticky add flour 1 tablespoon at a time until it you are able to handle it with some maneuvering.Grease a 6 cup muffin pan or a 7x11 baking dish. Set out a piece of parchment paper on the top of the counter. Place the dough on top of it.
Place an additional piece of parchment paper on top and roll out into a rectangle.In a separate bowl combine the filling ingredients until they form a rough paste.
Spread this paste over the top of the prepare dough.Using greased fingertips and the edge of the parchment paper roll the prepared dough into a log.
Using unflavored dental floss cut the log into 6 equal pieces. Place each piece in a separate well of the muffin tin.Cover with plastic wrap and let rise for 1 hour or until doubled.Place in the fridge overnight.
In the morning, preheat the oven to 350 and remove the plastic wrap from the rolls.Bake for 20-30 minutes or until the rolls are golden brown on top and there is caramel bubbling up around the sides.Frost if desired and serve immediately.
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Source: Adapted from: Gluten Free on a Shoestring – Nicole Hunn
Over Labor Day weekend we met my family at a beautiful lake cabin in the Ozarks. Each of us grown kids were responsible for a breakfast and there was a special request by certain family members for Alex and I to make our cinnamon rolls. We make them a few years ago and they were such a big hit I knew they had to return. I wanted to do something a little fancier with one of the pans of cinnamon rolls so I landed on cinnamon rolls with caramel. I thought this would be a fantastic way to combine two amazing flavors into one fabulous breakfast dish. And boy was I right! These were absolutely amazing and something you really need to try.This specific recipe uses a breadmaker for the cinnamon roll dough. I find that it’s incredibly easy to set it and forget it. If you don’t have a breadmaker though you can follow the steps for cinnamon roll in my previous recipe. I personally suggest investing in a breadmaker though, it is one kitchen tool that I don’t like to be without since it really is so versatile. [amd-yrecipe-recipe:234]Source: Dough adapted from Cuisinart Recipe Booklet
