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.

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