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.
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.
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
I prepared the filling. I melted down one stick of butter
and then added in about 1 cup of brown sugar
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.
Once spread out, I sprinkled the area generously with ground cinnamon,
and cut out the strip of covered dough with a pizza cutter.
Next I rolled the strip into a tight as I could get it without ripping the dough pinwheel.
And I cut that pinwheel in half.
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!
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
YUM. I sprinkled cinnamon on top for an extra punch.
So I definitely think I’m closer with this recipe, but still not quite there.
Or maybe I’ll just make gluten free waffles for breakfast on Christmas morning. That would be a delicious tradition!