Tuesday, November 19, 2013

Gluten-free Cinnamon Rolls




































Gluten-free Cinnamon Rolls


Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

Oh how I love cinnamon rolls big fluffy cinnamon rolls with a gooey frosting. I have been thinking about these cinnamon rolls forever, however I sure couldn't seem to come up with a recipe that I really loved. I mean I was looking for that type of cinnamon roll I used to eat prior to being diagnosed with celiac's. Well I think I have hit the mark with these fluffy beauties, finally a Gluten-free Cinnamon Roll that fits those requirements. I have some tough critics here at home and these Gluten-free Cinnamon Rolls sure hit the mark.

Prep time: 20 Minutes

Cook time: 22-25

Total time: 2 hours 45 minutes

Ingredients
  •  FOR THE DOUGH:
  • 1 cup White Rice Flour
  • 1 cup Brown Rice Flour
  • 1 cup Tapioca Starch
  • 1 cup Potato Starch
  • 2 heaping teaspoons Xanthum Gum
  • 1 teaspoon Sea Salt
  • 1/8 teaspoon Baking Powder
  • 6 tablespoons Granulated Sugar
  • 2 cups So Delicious Vanilla Coconut Milk (Or Milk Of Choice)
  • 2/3 cups Melted Butter (I Used Earth Balance)
  • 5 teaspoons Active Dry Yeast
  • 2 whole Eggs Or Egg Substitute
  • FOR THE FILLING:
  • 1 cup Brown Sugar
  • 3 teaspoons Ground Cinnamon
  • 1/2 cup Butter Very Soft Not Melted (I used Earth Balance)
  • FOR THE FROSTING:
  • 4 cups Confectioners Sugar (powdered sugar)
  • 1/2 cup Butter(I used earth balance buttery spread)
  • 1 teaspoon Vanilla
  • 4-5 tablespoons So Delicious Dairy Free Vanilla Coconut Milk (Or Milk Of Choice)
Cooking Directions
  1. To prepare the dough:
  2. In a stand mixer bowl add white rice flour, brown rice flour, tapioca starch, potato starch, xanthum gum, sea salt, baking powder, and 4 tablespoons of sugar, whisk to combine thoroughly.
  3. In a 4 cup pyrex measuring cup add coconut milk, heat up until temperature reaches 110-120 degrees.
  4. Add yeast and remaining 2 tablespoons of sugar to measuring up, stir with a whisk making sure to thoroughly combine.
  5. Let yeast mixture proof for 10 minutes.
  6. Using the flat beater for the stand mixer, turn mixer on to low speed and add yeast mixture to flour mixture.
  7. Add melted butter.
  8. Add eggs.
  9. Beat mixture until light and fluffy.
  10. **NOTE** if dough is to sticky you may add up to a 1/2-3/4 cup more brown rice flour.
  11. In a large clean glass bowl spray non stick spray in the bowl and add dough, cover with a piece of plastic and let rise until doubled in size at least 1 hour.
  12. Lay two pieces of plastic wrap length wise on the counter making sure to over lap plastic wrap.
  13. Spray plastic wrap with a non stick cooking spray and cover non stick spray with some tapioca flour to ensure dough doesn't stick when you start the rolling process.
  14. Roll into a 16-21 rectangle.
  15. In a small bowl combine brown sugar and cinnamon.
  16. Spread very soft butter very carefully over the rectangle and top with the brown sugar and cinnamon mixture.
  17. Picking up the plastic wrap roll rectangle into a log very slow and careful
  18. With a piece of dental floss or a floured knife and cut into half 1-1/2 inch rounds
  19. Place rounds into a 9x13 greased pan.
  20. Cover with a towel and let rise for at least one hour or doubled in size.
  21. Preheat oven to 400 degrees F
  22. Bake for 20 minutes or until golden brown.
  23. Combine confectioners sugar, butter, vanilla, coconut milk beating until smooth.
  24. Drizzle with frosting or use as a thick spreadable frosting.


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