Tuesday, March 22, 2011

GF Cinnamon Rolls

I think it's the same for all of us. We walk past Cinnabon in the mall and immediately start salivating. What is it with the smell wafting out? Butter, cinnamon, frosting, puffy, soft bread...Take your pick. Last week we passed by Cinnabon and my GF husband almost wept. So I was determined to make a gluten free cinnamon roll that was at least par with Cinnabon. No small feat. This is my very first attempt at GF cinnamon rolls. I think they turned out perfectly! The ONLY thing I would have done differently is to bake them in a smaller pan so they are all touching and kind of bake together. Mine turned out great for making individual servings all perfectly rounded. This is a great recipe and definitely worth the different steps.

I like to use saran wrap to roll out gf dough so it doesn't get sticky.

Then you can also use the saran wrap on the bottom to roll the dough.

Here the rolls have doubled in size and are ready to bake. I let them sit for about an hour and a half. Again, next time I'll use a smaller pan so they grow together more.

This is why you flip the pan out onto your serving platter...The gooey stuff stays on top and dribbles down over the rolls.

They smell this good while baking.

Recipe for GF Cinnamon Rolls
1/4 c. water (warm for proofing yeast)
1 T sugar
1 pkt. yeast
1 t. vanilla
1 t. salt
2 eggs
4 T. melted butter
3/4 c. milk
3 c. GF flour ( I prefer Jules)
1/4 t. baking powder
1/4 t. baking soda
***All items should be at room temp.

4 T. melted butter
1 c. packed brown sugar
2 1/2 T. cinnamon

3 oz. cream cheese
1/4 c. butter
1 1/2 c. powdered sugar
1/2 t. vanilla
1/8 t. salt

1. Proof the yeast in warm water with 1 T. sugar about 5 minutes or until good and frothy
2. In small bowl whisk together flour, baking soda and baking powder
3. In large mixing bowl, beat vanilla, salt, eggs, melted butter and milk
4. Add yeast mixture, scraping down sides
5. Add flour mix little by little until all incorporated
6. Line counter top with layer of saran wrap and spray with PAM
7. Dough in center and use hands to flatten out, then place second sheet of saran wrap on top and roll into a 10"x 18"-ish rectangle
8. Remove top layer of saran wrap (you may not even need it if the dough isn't sticky) and spread with the 4 T. melted butter for the filling.
9. Mix the brown sugar and cinnamon together in a small bowl and sprinkle over the dough
10. Begin rolling on one end of the dough by pulling up the saran wrap under the dough and helping it along.
11. Slice in 8-10 equal pieces and place in a greased baking dish.
12. Cover with saran wrap and place in a warm place to allow the dough to rise. It should double in size.
***Can also put pan into fridge at this point to bake the next day.
13. Bake at 350 degrees for 25 minutes or until the top and bottom are golden
14. Flip out the entire pan onto a serving platter to allow the cinnamon sugar that has run out to coat the top.
15. Mix up the frosting by blending all together and spread on rolls. You can let them cool first or just glop it on the hot rolls. Either way it's Heaven!

Hope you Enjoy!


Crissie said...

OMG OMG OMG. These look amazing. Cinnabon is my fav. Matt's going to die when he gets home.

Gluten Free Mother of 3 said...

:) The house smells so good!!!

Jeanine - The Baking Beauties said...

Absolutely beautiful!

butterflylvr said...

mmmmm looks wonderful!! my son will love me forever when i make him some. this is something he always ask me :).

Joy said...

Great recipes! Do you use Jules GF flour only? I seem to switch it up depending on what I am cooking/baking. Some foods are more forgiving and it keeps the cost down.Thx

Gluten Free Mother of 3 said...

I have only been using Jules since I bought my first bag. I used to use Better Batter but I think Jules tastes better and is more versatile. Thanks for visiting my blog! :)

Jules said...

I posted this morning on my facebook page (http://www.facebook.com/JulesGlutenFree) and on Twitter -- people just HAD to see these beauties! Thanks so much for sharing!!!

Gluten Free Mother of 3 said...

Jules--I love your GF flour, as you can tell by my
posts! Thanks for posting on your facebook page!

Pam G said...

@ Joy - I feel your pain on the cost issue! Jules has a recipe for a flour mix in her cookbook that's a good second - I tweaked it a bit following the list of ingredients on her flour bag and reversed some of the proportions...I would prefer Jules' flour but it's been fun to use oat flour instead of the corn flower, etc....

Caneel said...

Oh these look fantastic!!

vanessaparks2 said...

OMG Thank you so much for this receipe!!! I made these yesterday with Jules flour of course and they are the absolute best!

gotmywings20@comcast.net said...

Made these last night and baked them this morning. I used King Arthur's GF blend and didn't have all my ingredients at room temp, so they were a bit crumbly, but tasted DELICIOUS. And they're so easy, they're dangerous!

Jessica Barton said...

Two questions: Active dry yeast, not instant, right? And if I want to put them in the fridge overnight, do I do that before or after letting them rise? Thanks in advance!

red-headed Wilson's said...

I have the same questions as Jessica above. ;) want to make Wednesday for Thanksgiving breakfast.

Andrea said...

These came out GREAT!!! However.... Caution when buying yeast as some have gluten in them!

Andre Franklin said...

Those gluten free cinnamon rolls look absolutely delicious! I'll have to hang onto this cooking recipe. I have a friend coming over next week that is trying a gluten free diet, so I'll have something to make for them!
Andre Franklin | http://www.pantryparatus.com/our-store/pantry-staples/baking-ingredients.html