Cinnamon Rolls - GF
Wednesday, December 25, 2013
Now if you start this recipe right now, don't expect that you will be able to eat these today. These require some time including needing to sit in the fridge for at least 8 hours. So, I suggest making these in the evening and refrigerating them overnight. Then, the next morning, you can have them fresh out of the oven. A perfect treat for breakfast on a lazy Saturday or Sunday morning.
INGREDIENTS:
- 6 tbsp unsalted butter
- 2 eggs
- 3 egg yolks
- 1/4 c sugar
- 1 1/2 c milk
- 1 tbsp white wine vinegar
- 3 cups all purpose gluten free flour
- 2 tsp xanthan gum
- 1 teaspoon kosher salt
- 1 tbsp active dry yeast
Filling:
- 3/4 c light brown sugar
- 2 tbsp unsalted butter
- 2 tbsp ground cinnamon
- 1/8 tsp kosher salt
Icing:
- 1 pkg cream cheese
- 1 1/2 c confectioners sugar (Anyone know of any better alternatives to make this a little healthier?)
- 1/2 tsp vanilla extract
- 4 tbsp salted butter
METHOD:
- To start with everything needs to be at room temperature. This includes the butter, eggs, milk, and white wine vinegar.
- Once everything is room temp., mix butter and sugar in a large bowl until light and creamy with an electric beater.
- Add the eggs and egg yolks; beat well after each addition. Then add the milk and vinegar mixture, again beating well after each addition.
- Add 2 cups of flour, xanthan gum, salt, and yeast. Beat it until it becomes thicker and somewhat elastic.
- Add the remaining cup of flour. Mix until the dough comes together. The dough was super sticky so we added a few more tablespoons worth. It will still be sticky but you should be able to manage it somewhat.
- In a medium bowl make the filling. Add all of the ingredients and beat until its thoroughly mixed. The filling will be more like a dry rub than a paste.
- Place a piece of plastic wrap on the counter with the dough on it then another piece of wrap on top. You probably will need two pieces of wrap side by side on the bottom and the top.
- Roll into a 12x12 square as best as possible.
- Take a bunch of room temperature butter and spread heavily onto the dough. Leaving a 1" border on two of the sides opposite from each other.
- Spread the filling on top of the butter.
- Using a bowl with warm water keep your fingers wet as you roll up the dough. Get the 1" borders wet as well so they stick nicely. Make sure the roll is kind of tight because it'll work better when placing the rolls into the pan.
- Slice into about 1" thick pieces.
- Butter a 9x13 inch baking dish and squish the cinnamon rolls together.
- Wrap tightly with plastic wrap and let rise in a warm spot for about an hour.
- Refrigerate overnight.
- The next morning take the cinnamon rolls out of the fridge and leave to warm up a bit while you preheat oven to 350 degrees.
- Bake for about 30 minutes or until golden brown.
- Mix up the frosting by placing all the ingredients in a bowl and blending it with beaters.
- Remove from the oven, frost, and serve right away.
- Enjoy!!
3 comments
These look so fluffy and delicious I can't believe they're gluten free!
ReplyDeleteYes they were soooooo good! I actually need to make these again!
ReplyDeleteAh, made these for my husband's birthday tomorrow... wound up with cinnamon roll cake. I am baking them tomorrow so hopefully they bake OK. But the dough was SO SO goopy and wet... and I must have added an extra cup and a half of flour!! He's not GF so maybe next time I'll skip on the breakfast myself and make him normal people cinnamon rolls.
ReplyDeleteI see now that your all-purpose flour is actually a link to a recipe, I used Bob's GF AP flour so that may have been the error. Hopefully it bakes OK.