Sunday, February 10, 2013

My Gluten Free Egg Free Cinnamon Rolls

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  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 

·         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

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.
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

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'


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