CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)
This is a combination of two or three recipes. Makes some absolutely delicious and decadent cinnamon rolls. The frosting is good straight out of the bowl. I have successfully substituted buckwheat flour and rice flour for the millet flour in this recipe and a review has used oat flour to great success as well. I'm betting brown rice flour wouldn't be horrible either. The last 2 times I made these, the dough required a bit more flour than listed.
Provided by Andrew Mollmann
Categories Breads
Time 1h35m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 22
Steps:
- Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
- Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
- Add egg and combine thoroughly.
- Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
- Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
- Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
- Preheat oven to 400°F.
- Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
- Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
- Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
- Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
- Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
- At this point you can either bake them or allow them to rise a bit longer.
- Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
- While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!
GLUTEN FREE CINNAMON ROLLS
found a version of this on a gluten free website. I have been modifying it to make it a bit more whole grain tasting.
Provided by sealpaq
Categories Breakfast
Time 50m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 17
Steps:
- mix margarine ans sugar together. Add milk and yeast, mix. Add egg and oil, mix. Add remaining ingredients dough ingredients. Mix until all lumps are gone.
- Mix cinnamon and sugar together.
- Roll out to 13" X 13" between two sheets of plastic wrap. Sprinkle with cinnamon sugar mixture. Use bottom layer of plastic wrap to assist in rolling dough. Cut into 8 pieces. Place in ungreased pie plate. Bake at 350 for 20 minutes. Glaze if desired.
Nutrition Facts : Calories 306.7, Fat 11.4, SaturatedFat 1.8, Cholesterol 26.1, Sodium 288.9, Carbohydrate 49.2, Fiber 1.7, Sugar 26.7, Protein 3.5
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