So my last post focused on a boxed cinnamon roll. After making these cinnamon rolls from scratch I will never buy those or any other boxed cinnamon roll recipe. These have great flavor and according to my 10yr old Jackson “nice and fluffy.” You can’t always get nice and fluffy with GF recipes. You can make these for your gluten filled friends and they wouldn’t know they are eating gluten-free. (sneaky sneaky)
First I want to say, if you don’t really do GF baking and are having to buy all these ingrediants on one shopping trip you will think “Holy Crap, this is expensive!” Yes, it is expensive but things like xanthan gum go pretty far because you don’t need much for your recepies.
4 Tb. butter, softened (we use Smart Balance to keep it DF)
1/2 c. sugar
1 1/3 c. warm vanilla coconut milk (or your milk substitute) I love Trader Joes!
1/2 c. oil (I used vegetable)
2 tsp. vanilla (I was out but this is where the vanilla coconut milk helped out.)
1 c. Brown Rice Flour
1/2 c. Amaranth Flour (sorghum or millet flour work well too)
1 1/2 c. corn starch
1/2 tsp. baking soda
4 tsp. baking powder
4 tsp. xanthan gum
1 tsp salt
1 Tb. instant yeast
1 c. brown sugar
1 tb. cinnamon
2/3 c. chopped nuts (optional)
3/4 c. powdered sugar
1 tsp. vanilla (again, I was out but the vanilla coconut milk worked well)
Vanilla Coconut Milk (or your dairy alternative)
Using a mixer, combine the butter and sugar. Mix well. Add the milk (hold back a 1/4 cup) egg, oil and vanilla. Combine the dry ingredients and add to the wet mixture. Beat on high until well mixed with no lumps. Add more milk if needed. (I didn’t need too.) The dough should be soft but not like batter.
Lay out two pieces of plastic wrap and sprinkle them with sugar. Put half of the dough on each piece of plastic wrap. Follow the remaining instructions for each half. Cover the dough with another piece of plastic wrap. Use a rolling pin to roll the dough into a 13 1/2 inch square. Lif teh top piece of plastic wrap often and reposition if necessary. You can spray the wrap with cooking sparay if the dough is sticking.
Combine the filling ingredients. Remove the top layer of plastic wrap. Spread the filling on the dough leaving a margin at one side. As you roll the dough, the filling will get shifted. The margin keeps it from being pushed all the way out at the end. Roll the dough by lifting up the plastic wrap. Once you get the roll started, it will roll ton its own. Once rolled, smooth out the edge. Cut each roll into 8 slices. Spray or grease two glass pie dishes or a 9×13 inch baking pan. Place the rolls in teh pan and bake at 375 degrees for 20 minutes.
Combine the glaze ingredients. Ad milk a teaspoon at a time until the glaze is the right consistency. You can amount of glaze to your taste. Drizzle the glaze over the warm rolls and serve!
(This recipe adapted from http://www.glutenfreehomemaker.com)
Special shout out to my GF brother Brent McCoy, if these don’t blow your breakfast mind I owe you a foot massage.