Monday, October 11, 2010

Gluten Free Cinnamon Rolls


A work in progress. :)

I have this fantasy of making gluten free cinnamon rolls every year for Christmas morning. Being a new wife, I guess I’m just pretty excited about starting new traditions for the Ravelli family :)

But I attempted gluten free cinnamon rolls last year and they were a disaster. But then I overheard a customer talking about making quick cinnamon rolls with bread mix, and how much her children loved them. Granted they weren’t gluten free, but it really got me thinking.

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Enter King Arthur Flour Gluten Free bread mix. I bought this bread mix forever ago, and had yet found a reason to use it. I mean, there’s always Udi’s you know? :)

I prepared the dough according to direction, and then let it rise for 30 minutes. Once risen, I kneaded the dough with Gluten Free All Purpose Flour until it was workable enough to roll out. And I think that is where I made my mistake.

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Once it had risen for the 30 minutes, I think I should have put the dough in a greased pan and let it double in size as the directions stated. Then kneaded it. I don’t have much experience with yeast in mixes, but I think if I had let it fully rise it would have been fluffier.

Anyway, I didn’t and they were still great! So, once rolled out

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I prepared the filling. I melted down one stick of butter

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and then added in about 1 cup of brown sugar

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until it was the consistency of…sort of like…chunky peanut butter.

Next up was my second mistake. I used WAY too much filling, but again they were still tasty. Just a bit more messy.

I spooned out the brown sugar filling onto 2 inches of dough and spread it out with my fingers.

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Once spread out, I sprinkled the area generously with ground cinnamon,

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and cut out the strip of covered dough with a pizza cutter.

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Next I rolled the strip into a tight as I could get it without ripping the dough pinwheel.

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And I cut that pinwheel in half.

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This is where I’m pretty sure I made another mistake :) See why this is a work in progress! Because I used too much filling and then cut it open to bake, some of the filling oozed out in to the baking pan making a delicious lake of brown sugar and buttery goodness…maybe it wasn’t a mistake. A happy accident!

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Ready for baking!

I baked these little babies at 375 for 30 minutes. And I topped them with a quick sugar glaze: 4 tbsp. butter melted – 1 cup confectioners sugar – 1 dash of vanilla – 3 tbsp. milk – WHISKED

Top it!

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YUM. I sprinkled cinnamon on top for an extra punch.

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So I definitely think I’m closer with this recipe, but still not quite there.

Any pointers?

Or maybe I’ll just make gluten free waffles for breakfast on Christmas morning. That would be a delicious tradition!


Kate said...

YUMMY! I think there is a recipe for GF Cinnamon Rolls on Gluten Free Girl's site too, but haven't tried it yet. Your recipe looks delicious & super easy.

Courtney said...

Just a few suggestions, though I think what you have there looks FABULOUS!
-I always like raisins in my cinn. buns. I'm sure any dried fruit would be a nice addition.
-I think a bit of nutmeg in them would be good.
-I think it's too labor intensive to do it your way. What about spreading a thin layer of the butter/brown sugar mixture over the whole large piece of dough, then sprinkline with cinn. then cutting into strips? I think this would be much quicker.

Lori P said...

OOh, my 17 year old daughter is the gluten-free baker. Before she had celiac she made the most incredible cinnamon rolls. I'll check with her to see if she's found a gf alternative.

BTW, they look delicious!

Gree said...

They look pretty good to me! When I get home I will send you a recipe for overnight cinnamon rolls, they do need a long rise (or at least I think so)and this way you can make them the night before! And I brush on the butter and sprinkle cinnamon sugar on top, then roll into a log. Slicing is easier with floss or thread too. But hey, I would have DEVOURED yours!

Stasi said...

I just tried this recipe last night (I was trying to find one all day) they came out great. But, when I made them (with regular flour and which I forgot to do last night) is when they come out of the oven I make a sugar liquid mixture (icing) to pour on top and it is awesome. Powder sugar about a 1/2 cup, touch of water and vanilla mix well till it has a watery consistency and pour over. Also, was your dough really sticky at first? I had to put mine in the fridge to make it less sticky