I intended to make blueberry muffins. Really, truly did. But I was hanging out with a friend who, I learned, didn’t like muffins. So I made cinnamon rolls. Gluten free. But definitely not fat free or sugar free…
I snagged this recipe from Breaking Bread, and it was awesome. My taste-testers (all gluten eaters) said there was no way to tell the cinnamon rolls were gluten free. I doubled the filling, which turned out to be a good thing for me. I apparently like cinnamon rolls very gooey. As I didn’t have a pastry bag for the first batch, I just cut the corner off a ziploc and used that instead. I also made a slightly different cream cheese frosting from the one on her site.
• 1/4 cup millet flour (1.75 oz)
• 1/4 cup brown rice flour (1.75 oz)
• 1/2 cup tapioca starch (2.5 oz)
• 2 cups cornstarch (10 oz)
• 2 Tb (1 oz) sweet rice flour
• 1 t baking powder (optional)
• 1 packet of yeast
• ½ tablespoon kosher salt
• 1 tablespoons xanthan gum
• 1 1/2 cups buttermilk
• 1/3 cup honey/agave syrup
• 2 large eggs
• 1/2 cup butter, melted and cooled slightly
• 2 t vanilla extract
• 6 ounces dark brown sugar, approximately 3/4 cup packed
• 1 Tb ground cinnamon
• ½ tsp ground cardamom
• Pinch salt
• 4 tablespoons unsalted butter, softenedNote: If you want you can also add raisins plumped in water or juice or chopped nuts.
- Mix all flours, starches, baking powder, yeast, salt and xanthan gum together in a bowl.
- In a separate container, blend together buttermilk, honey/agave syrup, eggs, butter and extract. This will go faster in a blender or with a stick blender.
- Mix together flour and liquid blend in a stand mixer or by hand, until well blended.
- Cover loosely and allow to rise at room temperature for 2-3 hours.
- To make filling, mix together sugar, salt, cinnamon and cardamom. Add butter and mix until well blended.
- Place a large piping tip in an 18 inch piping bag. I used a size 17 round tip. Take half of the filling, and spread it evenly up 2/3 of one side of the bag. Then put half the dough batter on top of filling. Pipe a small portion out until filling comes out with the batter, and pipe in spirals onto a piece of parchment, making sure to keep the filling on the inner edge.
- Place parchment strips between the rolls if you wish to keep them so they will separate easily, but you don’t have to do this. Pipe 2 rows of 4 rolls, such that they will fit in a 9×13 pan. They should be piped closely together.
- Cover loosely and place in the fridge overnight. You can skip this step, but it will be a less developed flavor.
- In the morning, place a shallow pan of boiling water in the oven (don’t turn it on!). Place the rolls in the oven and allow to rise for 30-45 minutes. Remove the rolls, and preheat the oven to 350. Make sure it is at temperature.
- Place the rolls in the oven, and splash ½ cup of water onto the shallow plan. Bake for 30 – 45 minutes, or until light golden and the internal temperature registers about 190.
And my cream cheese frosting:
- 8 tbsp cream cheese (1 stick)
- 8 tbsp salted butter (1 stick)
- 2 cups powdered sugar
- 2 tbsp lemon juice
- 2 tsp vanilla extract
It made a lot of frosting; I only used half on the cinnamon rolls. No fear, though. It did not go to waste. J put it on some left over cupcakes from my prior baking experiment.
Check out the original post at Breaking Bread for more pictures.