Ok, when was the last time you had a gluten free cinnamon roll? If it has been months, or even years, you have to try making these! They do take a little time and maybe a little practice, but the results are worth it. They are just the right amount of yum.
|Source: Recipe Adapted from Cook Street|
|Prep time: 1 1⁄6 hours||Cooking time: 45 minutes||Total time: 1 11⁄12 hours|
Whisk 1/2 c. warm water and yeast to dissolve in a bowl of a stand mixer. Add 1/2 c. Cheatin' Wheat Gluten Free Flour and whisk into a paste. Cover and allow to sit for at least 30 minutes. This mixture can be refrigerated overnight if necessary.
Combine the 2 tsp. salt, 1/2 c. sugar, xanthan gum and 3 3/4 c. Cheatin' Wheat Gluten Free Flour in a bowl. Whisk thoroughly.
Once the starter is ready, whisk in 2 eggs, milk and vanilla. Add the dry ingredients and paddle on low to create a stiff dough. Turn the machine to medium, continue to paddle while adding the butter in walnut-sized pieces. The dough will become softer, smoother and more supple. Place in a lightly greased bowl, cover and put in the fridge for 30-60 minutes. The dough will be easier to work with once chilled. NOTE: This gluten free dough will become more sticky and difficult to work with as it proofs. I do not let the dough double in size and do not go beyond the 60 minutes.
While the dough is chilling for 30 minutes, make the filling. NOTE: I love this filling! Instead of the normal melted butter approach, this filling bakes up almost like its own cinnamony, cakey layer. It is also less messy and easier to roll.
Paddle the 4 oz. butter and 1 c. sugar in the bowl of a stand mixer. Add the 1/2 tsp. salt and 1 egg. Paddle to combine. Scrape as necessary. Add the water, corn syrup or honey, cinnamon and 1/2 c. Cheatin' Wheat Gluten Free Flour. Paddle on low until a smooth mixture forms.
Assembly and Baking:
Preheat oven to 375 degrees. Butter baking pans or individual muffin tins.
Using sweet rice flour as your dusting flour, roll out the dough into an even rectangle that is about twice as long as it is tall. The dough thickness should be about 3/8". Spread the filling mixture evenly over the dough, leaving a 1/4" border along the length of the top. Beginning at the long end closest to your belly, roll the rectangle away from you into a long log. It should end resting seam side down. NOTE: Gluten free cinnamon roll dough is more fragile than traditional dough. Use both hands, work slowly and roll gently.
Cut the log into 15 even pieces. Place into prepared baking pan, cover and let rise to about doubled. Bake for 40-50 minutes or until golden brown.
Frost with cream cheese icing or any confectioner's glaze.
These gluten free cinnamon rolls are best when eaten within 2 days. In my house, they don't even last that long!