Tuesday, January 1, 2013

The BEST Gluten-Free Cinnamon Rolls

If you've been following this blog, you know that I've been trying some different recipes in my quest to make a gluten-free cinnamon roll that's really, really good. I've posted two of my tries (attempt #1 and attempt #2), which were both yummy in their own right. But THIS try produced the BEST gluten-free cinnamon rolls EVER! Seriously... you've got to make these - either gluten-free or not.

For Christmas this year, we sent our family (on the west coast and the east coast) a little piece of Oklahoma... The Pioneer Woman Cooks by Ree Drummond. Of course, I got one for myself too and this is the first recipe I tried. Obviously, I'll be trying more because this one was such a success! Ree uses all-purpose flour in her recipe in the book. I simply made half of the recipe and substituted an all-purpose gluten-free flour.

The BEST Gluten-Free Cinnamon Rolls
for the dough...
2 cups whole milk
1/2 cup vegetable oil (I used canola oil)
1/2 cup sugar
1 package active dry yeast
5 cups gluten-free all-purpose flour
1/2 heaping teaspoon baking powder
1/2 scant teaspoon baking soda
1/2 tablespoon salt

for the filling...
1 cup melted butter
1/4 cup cinnamon
1 cup sugar

for the icing...
4 cups powdered sugar
1/4 cup whole milk
3 tablespoons melted butter
2 tablespoons brewed coffee
dash of salt
1/2 tablespoon maple extract

First, make the dough...
In a large saucepan (I used my large stock pot), heat the milk, oil, and sugar over medium heat. Do not allow the mixture to boil. Remove from heat and cool to lukewarm. Sprinkle the yeast over the top of the lukewarm mixture and let it sit for about 1 minute. Add 4 cups of the flour and stir until just combined. Cover the pot with a clean kitchen towel and set aside in a warm place to rise for about 1 hour.

Remove the towel and add the baking powder, baking soda, salt, and 1/2 cup of flour. Stir thoroughly to combine. 

Dust a flat work surface with the remaining 1/2 cup of flour. Remove the dough from the pot and roll into a large, long rectangle.  

Now the filling... pour about 1/2 cup melted butter over the dough and spread it around with your fingers or a brush to distribute it evenly. Sprinkle the butter evenly with the cinnamon and then the sugar.

Beginning at the long edge farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, making the roll as tight as you can. When you have the dough mostly rolled, pinch the edge closest to you with the rolled dough to seal it.  Cut the log into 1 1/2 inch wide slices using a sharp knife.

Pour a couple tablespoons of melted butter into two pie dishes (or you can use square tins or whatever shape baking dish you'd like). Swirl the butter to coat the dish. Place the sliced rolls in the dishes being careful not to overcrowd them. With this recipe, I had enough to fill two pie dishes. Cover the dishes with a clean kitchen towel and set aside in a warm place to rise for about 1 hour. (Hint: I've found that it takes longer for gluten-free flour to rise. So you may want to allow your rolls to sit for 2 hours or so before baking.)
This is what the cinnamon rolls look like before they have a chance to rise.

Preheat the oven to 375 degrees. Bake the rolls for about 15 to 20 minutes or until golden brown. 

This is what the cinnamon rolls should look like after they've had time to rise and then bake.
Make the icing...
In a large bowl, whisk together all ingredients until very smooth. Add extra powdered sugar to thicken if needed or extra milk to thin if needed.

When the rolls come out of the oven, allow them to cool for a few minutes. Then pour on the icing being sure to distribute it over all  of the rolls - even the edges. Dig in and enjoy!

Hint: These also freeze very well after being baked and iced. 

recipe slightly adapted from The Pioneer Woman Cooks by Ree Drummond
you can check out her blog too - love it

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