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Saturday, December 18, 2010

Yummy Gluten-Free Cinnamon Rolls

Every year for Christmas I have made Cinnamon rolls for Christmas morning. This is my first year with having a gluten intollerant daughter (that I knew of). Let me tell you, I can't tell the difference. If a yummy gooey cinnabon style cinnamon roll is what you are after... look no further. I have to say it is almost better than the "gluten" ones I have tried. My friend is moving. She has done nothing but help me the last 2 months with my injury. Driving me all over the place, helping me with my work etc... I want to make something comforting for her. She is gluten intollerant as well as her little boy. these Gluten-free Cinnamon Rolls are perfect.

INGREDIENTS
2 tablespoons butter
1/4 cup sugar
2/3 cup of milk, room temperature
1 tablespoon yeast
1 egg
1/4 cup canola oil
1 teaspoon vanilla extract

1/2 cup potato starch
1 cup corn starch
1/4 teaspoon baking soda
2 1/2 teaspoons xantham gum
2 teaspoons baking powder
1/2 teaspoon salt

Plastic wrap sprinkled with 2 tablespoons sugar

FILLING
1 cup brown sugar
2 teaspoons cinnamon
GLAZE
¾ cup powdered sugar
1 teaspoon vanilla extract
milk
DIRECTIONS
Preheat oven to 375 degrees.

In medium bowl, combine butter and sugar. Mix well. I put in my kitchen aid mixer.

Measure warm milk and add yeast to milk. Whisk well to fully dissolve.

Add milk/yeast to sugar mixture.
Add Egg, oil and vanilla to mixture and mix.

Sift together remaining ingredients. Add to mixture Mix very well, being sure to remove all lumps. Dough will be very soft... its ok... it is supposed to be
Take a piece of plastic wrap and lay it out so it covers a 13 1/2" x 13 1/2" square. Sprinkle sugar on the wrap.

Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough.Roll out dough into about a 13 1/2" x 13 1/2" square of dough.

Remove top piece of wrap. Combine filling ingredients. Spread evenly across dough's surface.

Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge. Cut off or trim up the irregular ends of your "log". Then cut into 8 or 9 slices of similar size, about 1 1/2" wide. Place rolls into a greased round glass pie pan.

Bake approximately 20 minutes, until tops are lightly browned.

Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you use will depend on how thick you want the glaze to be. Stir until all lumps are dissolved. Drizzle over warm rolls.

7 comments:

  1. These sound so good! I tried making rugelach gluten-free but they did not hold together during the baking. Next time I'll try a good amount of xanthan gum

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  2. Evan you WON'T be disappointed, These were SOOOOOO good! Please come back once you make them and tell me what you think!

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  3. These were very yummy! Thanks for sharing the recipe!

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  4. I'm new to this site, and also just starting this journey with my 14yr old daughter who was just diagnosed with Celiac disease. She really really misses cinnamon buns and I can't wait to try these! Do these keep well? I want to surprise her and have them already done and reheated the next day.

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  5. I am disappointed as my "dough" was a giant, soupy mess:(! I ended up dumping the whole thing in a square pan and throwing it in the oven to see what happens. Hopefully something good lol! I was very good at making cinnamon rolls prior to becoming gluten free and was looking forward to making them for my kids. Can't figure out where I went wrong:/. The pictures look wonderful though if its any consolations! Ha

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