As you know I have been searching for recipes that I can eat and my family will love too. I found one on the Baking Beauties Blog, here
http://www.thebakingbeauties.com/2011/01/best-gluten-free-cinnamon-buns-or-rolls.html Their Cinnamon Buns are delicious. I changed the recipe a bit so that I can eat them too. Here is my recipe.
My Gluten Free Egg Free Cinnamon Rolls
posted by Jeanine on Jan. 25, 2011
Ingredients:
Topping:
·
4 Tbsp. butter (or margarine)
·
1/2 cup brown sugar
·
2 Tbsp. Cinnamon
·
1 tsp. vanilla extract
Over low heat, in a small saucepan, heat 4 Tbsp. butter (or margarine), 1/2 cup
brown sugar, 2 Tbsp. Cinnamon, stirring until sugar dissolves. Add 1 tsp.
vanilla extract. Remove from heat and pour into the bottom of a greased 9×13
pan with high sides
Filling:
Combine:
o 4 Tbsp.
butter or margarine, very soft
o 3/4 cup
firmly packed brown sugar
o 2 Tbsp.
cinnamon
NOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated
raisins or pecans (optional). Set aside until the dough has been rolled into a
rectangle.
Dough:
o 3 cups all-purpose gluten-free flour ( I use Bob’s
Red Mill)
o 1 Tbsp GF rapid
rise yeast ( I used regular GF yeast)
o 3 Tbsp
granulated sugar
o 1/2 tsp salt
o 1 Tbsp
xanthan gum
o 1 tsp baking
powder
o 4 Tbsp butter
o 1 cup milk(you
can use any kind of milk)
o 1 egg, room
temperature( I mix 1/3 cup water and 1 Tbsp Ground Flax Seed for an egg substitute)
o 1 tsp cider
vinegar
o 2 Tbsp oil (I
used Olive Oil)
o 1 1/2 tsp
vanilla
Directions:
1. In the bowl
of your stand mixer, mix all dry ingredients until combined. Set aside.
2. Put margarine
in a glass measuring cup and microwave just until the margarine has melted.
Remove from microwave and stir. Add milk, stir. Add other wet ingredients and
whisk to combine.
3. With the
stand mixer running (using the paddle attachment), pour the wet ingredients
into the dry ingredients. Scrap down the bowl if you have to.
4. Allow to mix
on medium speed for 3 minutes. Dough will be very thick and sticky.
5. Take a piece
of plastic wrap and lay it out on a slightly damp counter top, so it covers an
area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of
dough on top of that. Gently lay another piece of plastic wrap over the top of
the dough. Pat the dough down into a roughly rectangle shape. Lift and
reposition the top plastic wrap whenever you need to. Roll the dough out (with
the plastic wrap on top) to a rectangle approximately 8″ x 16″.
6. Remove
plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1
1/2″ along one short end without any filling, this is where your cinnamon rolls
will be sealed.
7. Starting
along the short end, use the bottom sheet of plastic wrap to lift the edge of
the dough and roll it up, forming a cylinder. Start with the edge that has
filling on it, that will be the center of your finished rolls.
8. Using a long
piece of dark thread (light colors can be lost in the dough), cut the “cinnamon
bun log” into 12 pieces, about 1" wide. You can do this by placing the thread
underneath the roll, crossing it at the top, and pulling the threads so they
cross each other, pulling it through the dough. This way, you won’t be
squishing your dough down by cutting with a knife. Place rolls in prepared pan,
with cut side up.
9. Allow the
cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes,
or until nearly double in size.
10. Bake in
preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice
golden brown.
11. Allow to cool
for about 5 minutes before inverting on a serving tray, and let the syrup run
down over the rolls.
12. These are
best served warm, however, I had great success with reheating them in the
microwave for a few seconds when they were a day old as well.
I
added Cream Cheese Frosting to the tops of mine. I made it using 4 oz Cream Cheese, 1 Tbsp Maple
syrup and 1 Tbsp Milk.
Gluten-free AND Dairy-Free
Cinnamon Rolls
o REPLACE 1
cup milk with soy milk (or your favorite non-dairy milk)
o REPLACE all of
the butter/margarine with vegan butter (I used Earth Balance)
If you try this recipe, I hope you let me know how yours turns out.
My husband asked me last night when I was going to make more. He really liked them, so did the rest of my family who doesn't have to eat Gluten and egg free. I am so glad, I really don't want to continue to make separate meals.
Happy Baking'
Janice
