Wednesday, December 7, 2011
Gingerbread Cinnamon Rolls
Today was and eventful day. I cooked and baked all day long. Some of my daughters friends came over and I served dinner and desserts. Jordan then came into the kitchen without me asking and did dishes with me. It was a nice evening. My daughter then went on a date with someone special. Then my Son, Me, Doris and Randy watched "The Hangover part 2" while my son text his girlfriend. Both my kids seem so happy right now. It is a nice place to be as a Mom. Happy kids = Happy Mommy. Now on to what I made today...
I promise you that if you like gingerbread, these will be the best cinnamon rolls you have ever had. Flavorgasm material right here. If you are not gluten intolerant, you will still love them. However, you can make these full of gluten just by using regular all purpose flour and not adding xanthan gum. My gingerbread concentrate really hit the spot on this one. I also used my homemade applesauce to help give it that Christmas spice flavor. You can use store bought applesauce so don't worry. These Gluten Free Gingerbread Cinnamon Rolls are now my absolute favorite thing I have made. Well worth the time and effort. Another plus... my house smells amazing!
1 packet active dry yeast
3/4 cup warm milk
1/3 cup granulated sugar
1 tablespoon Ginger
1/2 teaspoon nutmeg
1 tsp baking soda
1 teaspoon salt
4 cups gluten free all purpose flour
1 tsp xanthan gum (omit if your flour has it in it already)
1/4 cup unsalted butter, melted
1/4 cup warmed gingerbread concentrate
1/2 cup warmed applesauce
8 ounces cream cheese, at room temp.
1/8 cup unsalted butter, at room temp.
2 tablespoons sugar
1/4 cup gingerbread concentrate
Ginger Cinnamon Sugar Mix
1/2 cup brown sugar
2 Tablespoons cinnamon
1 tsp ground Ginger
1/2 cup unsalted butter, at room temp.
3 cups powdered sugar
1/2 tsp vanilla
2 Tablespoons gingerbread concentrate
Dissolve the yeast in the warm milk (be sure it is between 110 and 115).
Sift together flour sugar, spices, baking soda, salt.
Add dry ingredients to milk and yeast mix. Use paddle attachment and mix until just combined. mixture will be dry.
Add the eggs and mix until just combined.
Add the melted butter and gingerbread concentrate and applesauce and put in a kitchen aid with paddle attachment for 3 minutes.
Flatten the dough by placing it on cling wrap.
Put cling wrap on top of the dough as well and flatten with a roller. Roll out until it is 9 inches by 18 inches.
Beat the cream cheese and butter until they are smooth and mixed together. Add the remaining filling ingredients and mix until the mixture is smooth. Set aside.
For the cinnamon sugar mix, mix both together in a cup or small bowl. Take off the top piece of cling wrap exposing the dough.
Spread the filling over the dough leaving a one inch strip bare on the bottom closest to you. Sprinkle the cinnamon sugar mix on top of the filling again leaving the one inch strip.
Pulling up on the bottom saran wrap up, roll the dough tightly together.
Using a very sharp, slender knife cut the roll into 12 equal portions.
Line an 11×17 inch shallow baking sheet with parchment paper and lay the cut rolls in 4 rows of 3. Tuck the end piece of dough under the roll so it does not unroll as it rises and bakes.
Place the rolls, covered, in a warm place (ideally 80°F) and let rise until just under doubled in volume about 1 hour. Preheat the oven to 410°F.
Place in a preheated oven. Bake for 20 minutes until they are golden brown.
Prepare the icing by mixing the butter, sugar and vanilla together until it comes together. Add the gingerbread concentrate and mix until smooth.
Spread or pipe the icing over the warm cinnamon rolls.
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