Monday, March 19, 2012

Gluen-Free Cinnamon Rolls

Historically, I'm not very good at making anything that involves yeast. I follow the instructions each time, make sure the yeast and warm water mixture gets frothy (so I know my yeast is good), but somehow my dough never rises like it's supposed to. These gluten-free cinnamon rolls are another example of dough that didn't quite rise exactly the way I wanted it to, but these were still delicious! The flavor was perfect. Perhaps the dough would rise better if I used regular wheat flour. Someday I will try it. For now, here's the wheat-free version...

Gluten-Free Cinnamon Rolls
1 package dry yeast
1 cup warm milk
1/2 cup sugar
1/3 cup butter, at room temperature
1 teaspoon salt
2 eggs
1 teaspoon baking powder
2 teaspoons xanthan fum
1 cup brown rice flour
1 cup potato flour
1 cup tapioca flour
1 cup coconut flour
 for the filling...
1 cup brown sugar
4 tablespoons ground cinnamon
1/3 cup butter, softened
 for the frosting...
1/2 package cream cheese (4 oz), softened
1 stick butter, softened
1 3/4 cup powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon lemon extract

Make the dough...
In a large bowl, dissolve the yeast in the milk. Add the sugar, butter, salt, eggs, baking powder, xanthan gum, and flours. Mix well. Knead the dough into a large ball using your hands (dust them with some gluten-free flour). Place the dough in a bowl, cover, and let rise in a warm place for about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface until it's a rectangle about 21 inches by 16 inches.

Make the filling by combining the brown sugar and cinnamon in a bowl. Spread the softened butter over the dough and sprinkle with the brown sugar/cinnamon mixture all over the surface. Leave about 1/2 inch around the edges without butter or cinnamon sugar (this is where the dough will stick together to lock in the filling).

Gently roll the dough into a tight roll, keeping the filling inside. It will be a little tricky. I've found that gluten-free dough is often much more delicate than dough made with wheat flour. It breaks easily so don't get frustrated if your dough has some cracks. Just roll it up the best you can, keeping as much filling inside as possible.

Slice the roll into 12 pieces and place on a cookie sheet lined with parchment paper (about 2 inches apart). Cover with a clean dish towel and let rise for another hour.

Make the frosting...
While the dough is rising, place the softened butter and cream cheese in the mixing bowl of a stand mixer. Use the paddle attachment on slow speed to blend together for about 6 minutes. Switch the attachment to the whip and whip the cream cheese/butter mixture for 10 minutes on medium speed for about 10 minutes. Add 1 cup of the powdered sugar and mix with the whip on slow for about 1 minute. Add the remaining powdered sugar and mix for another minute. Last add the vanilla and lemon extracts and whip for one more minute on the medium speed.

If you don't have a stand mixture, you can use a hand-held mixer. However, it may not get as creamy and fluffy (or you're arm will get tired from mixing for at least 30 minutes).

Bake the rolls...
at 400 degrees for about 10 minutes or until golden brown.

Allow to cool for just a few minutes, then top generously with the frosting.


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