Thursday, December 13, 2012

Gluten-Free Cinnamon Rolls (take 2)

I tried my hand at gluten free cinnamon rolls earlier this year. Here's the recipe. They were yummy, but I wasn't completely satisfied... I always struggle with recipes that contain yeast - I can never get dough to rise enough. So this time I tried a "no-yeast" recipe. It was delicious. The texture was less like bread and more like a coffee cake texture. You should try it...

Gluten-Free Cinnamon Rolls (no yeast)
for the dough...
2 1/2 cups Pamela’s Baking  & Pancake Mix*, plus extra for the counter
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 tablespoons + 2 tablespoons butter, melted

for the cinnamon filling...
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
4 teaspoons cinnamon
1/8 teaspoon salt
1 tablespoon + 2 tablespoons butter, melted 

for the frosting...
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
3 tablespoons milk or cream

*Pamela's Baking & Pancake Mix is a gluten-free/wheat-free mix that's widely available in many super markets in either the gluten-free section or baking aisle. It's also a delicious mix for pancakes and waffles (directions are on the bag).

make the cinnamon filling...
Melt the 1 tablespoon of butter in a medium bowl and stir in the sugars, cinnamon, and salt. Set aside.

make the dough...
In a large bowl, combine the Pamela's mix, sugar, baking powder, baking soda, and salt. In a small bowl, whisk 2 tablespoons of the melted butter with the buttermilk. Add the milk mixture to the dry ingredients and stir with a wooden spoon until combined. The dough will be quite sticky.

Flour a smooth, flat work surface very generously with some additional Pamela's mix. Turn the dough onto the work surface and gently pat the dough into a rectangle about 12 inches long and 8 inches wide.

Melt the remaining 2 tablespoons of butter from the filling ingredients in a small bowl. Brush the melted butter onto the rectangle of dough. Sprinkle the cinnamon mixture over the top, leaving 1/2 inch around the edges. Carefully begin rolling the dough into a log (be gentle with this step - the dough should hold together but it will be soft). Refrigerate the dough for 30 minutes (if you don't have time for this, you can skip it - it just makes it easier to cut).

Slice the log of dough into about 10 pieces. Place the cut rolls into a greased pie pan. Brush the top of the rolls with the remaining 2 tablespoons of melted butter from the dough ingredients. Bake at 425 degrees for 20 minutes or until golden brown.

make the frosting...
Melt the butter in a medium bowl. Stir in the powdered sugar, vanilla, and milk or cream until smooth.

Remove rolls from the oven and allow to cool for a few minutes. Spread frosting over the warm rolls. Enjoy!

1 comment:

  1. These sound yummy! Do you think it would be okay to leave the uncooked dough in the fridge overnight and bake them the next morning? I'm thinking this could be a good Christmas morning treat.