This is a very delicate recipe to make but be patient because the taste is worth it. I personally thought they were better than the regular ones I used to make before going gluten free. ~ GlutenFreeSuzieQ
Gluten-Free Cinnamon Rolls
Serves 8 or 9
INGREDIENTS
2 tablespoons butter
1/4 cup sugar
2/3 cup of milk, room temperature
1 packet yeast (about 1 tablespoon)
1 egg
1/4 cup canola oil
1 1/2 cup gluten-free flour or flour blend-whatever you have works, very
forgiving
1/4 teaspoon baking soda
2 1/2 teaspoons xantham gum
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
TO SPRINKLE ON BOARD COVERED WITH PLASTIC WRAP
1 - 2 tablespoons sugar
FILLING
1 stick melted butter - I used 1/2 cup
1 cup brown sugar
1 1/4 teaspoons cinnamon
1/3 cup chopped nuts - optional
(I found this a lot of filling - a lot
wasted - stuck to bottom of pan)
GLAZE
¾ cup powdered or confectionary sugar
1 teaspoon vanilla extract
milk to thicken (I used cream)
(I didn't use glace)
DIRECTIONS
Preheat oven to 375 degrees.
In medium bowl, combine butter and sugar. Mix well.
Measure warm milk and add yeast to milk. Whisk
well to fully dissolve (I just mixed it up and let it
sit while I mixed the butter and sugar)
Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well,
being sure to remove all lumps (I mixed on med-high for ~4min). Dough will be
quite soft and fluffy
Take a piece of plastic wrap and lay it out so it covers a 13 1/2" x 13
1/2" square. (I used just one width of wrap -
don't know the width. I wiped the
counter with a wet cloth first so saran stuck) Sprinkle sugar on the
wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and
gently lay over the dough. Pat the dough down into a roughly squarish
pancake. (I used
the rolling pin) Lift the top wrap up and then reposition it. (I didn't do the
repositioning of the saran either) Use
a rolling pin to roll out the dough in between the two layers of wrap.
Occasionally you'll have to lift and reposition the wrap because it gets
"stuck" under the edges. You might have to occasionally flip the
whole thing over. Make sure that when you're done you've got ABOUT a 13
1/2" x 13 1/2" square of dough. (I wasn't fussy
about size)
Remove top piece of wrap. Combine filling ingredients. Spread evenly across
dough's surface. Use the bottom piece of wrap to lift the edge of the dough and
start to roll it up forming a long cylinder. Start with the sugary edge, which
will be the center of your roll and roll toward the sugarless edge. Cut off or
trim up the irregular ends of your "log". Then cut into 8 or 9 slices
of similar size, about 1 1/2" wide. Place rolls into a greased round glass
pie pan. (I had to use 2 pie plates so it would
probably be better in a square or rectangular glass dish if you have it)
Bake approximately 20 minutes, until tops are lightly browned. (Took only 18 minutes for me)
Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you
use will depend on how thick you want the glaze to be. Stir until all lumps are
dissolved. Drizzle over warm rolls if desired.
(I didn't use the glaze)