Gluten Free Cinnamon Rolls


That's right, I went there. J-Man wanted cinnamon rolls and as a baker I felt it my moral duty to come up with a gluten-free version that was at least edible. Seriously, that was my bar for success. Anyway - it turned out great, more than edible. Not like the gluten-version, but still very tasty! It's really really different from the recipe I found on The Baking Beauties - but props to them for the inspiration!

Gluten Free Cinnamon Rolls

Ingredients for Rolls

2 cup rice flour
1/2 cup garbanzo bean flour
1/2 cup corn starch
1 package yeast
3 tablespoons sugar
1/2 teaspoon salt
3 packets unflavored gelatin
1 teaspoon baking powder
4 tablespoons unsalted butter
1/2 cup water
1 cup almond milk

Ingredients for Filling

2 tablespoons unsalted butter, soft
1/2 cup brown sugar
2 tablespoons cinnamon

Ingredients for Topping

4 tablespoons unsalted butter
1/2 cup brown sugar
2 tablespoons corn syrup
1 teaspoon vanilla
2 tablespoons whipping cream or heavy cream
pinch of salt

Directions for Rolls

Preheat oven to 350 degrees F and pre-grease a round cake pan. Mix all the ingredients for the rolls together. Take out a piece of plastic wrap, large, and place on counter. Sprinkle 1 tablespoon of sugar on the plastic wrap and then lay out the dough. Pat it down into a squarish piece and, using plastic wrap over it, roll out until about 1/2 inch thick and rectangular in shape.

Mix the brown sugar and cinnamon together for the filling. Brush butter onto the dough and sprinkle filling well across the dough. Along the long end, roll the dough towards you until you get a cylinder. Cut into about 10 pieces from the short side and place, cut-end upwards, into the pre-greased pan. Squish together and pat down. Bake for 25 minutes.

Make the topping by mixing all the ingredients together in a pan over heat until sugar dissolves. When rolls are done, pull out of the oven and pour topping over them. Delicious!


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