Cinnamon rolls are one of my sister's favorite foods. For mother's day, we made them gluten free. The glaze on them is fantastic! This is a fantastic recipe from Recreating Happiness. I can't wait to try more recipes from her blog!
Ingredients:
DOUGH:
2/3 cup milk
1 tablespoon butter
1 packet yeast
1/4 cup granulated sugar
1/2 cup potato starch
1/2 cup brown rice flour
1/4 cup finely ground almond flour
1/4 cup tapioca starch plus more for flouring your surface
1/2 teaspoon baking soda
1 1/2 teaspoons xanthan gum
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup olive oil
1/2 teaspoon vanilla
plastic wrap (for rolling out the dough)
FILLING:
1/3 cup butter, softened
1/2 cup brown sugar
2 tablespoons cinnamon
FROSTING:
3 tablespoons butter, softened
2 tablespoons cream cheese, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla
dash of salt
Preparation:
1. Preheat oven to 350 degrees. Grease a pie plate.
2. To make the dough, combine yeast and sugar in large mixing bowl. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and 1/2 teaspoon salt.
4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes - beating long enough is essential, GF flours are "thirsty," the dough will thicken & lose it's stickiness as you beat it.
5. Roll out the dough to approximately a 13 x 10 rectangle. Cover your work surface with plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
6. Using a spatula gently spread the 1/3 cup softened butter over the dough evenly leaving 1/2 inch of space around the edges.
7. To make the filling, in a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough.
8. To roll out the dough, start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you "lift and roll" the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it.
9. Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces.
10. Place the rolls, cut side down, in the prepared pie plate. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
11. Bake 22-27 minutes until tops are golden brown.
Ingredients:
DOUGH:
2/3 cup milk
1 tablespoon butter
1 packet yeast
1/4 cup granulated sugar
1/2 cup potato starch
1/2 cup brown rice flour
1/4 cup finely ground almond flour
1/4 cup tapioca starch plus more for flouring your surface
1/2 teaspoon baking soda
1 1/2 teaspoons xanthan gum
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup olive oil
1/2 teaspoon vanilla
plastic wrap (for rolling out the dough)
FILLING:
1/3 cup butter, softened
1/2 cup brown sugar
2 tablespoons cinnamon
FROSTING:
3 tablespoons butter, softened
2 tablespoons cream cheese, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla
dash of salt
Preparation:
1. Preheat oven to 350 degrees. Grease a pie plate.
2. To make the dough, combine yeast and sugar in large mixing bowl. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and 1/2 teaspoon salt.
4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes - beating long enough is essential, GF flours are "thirsty," the dough will thicken & lose it's stickiness as you beat it.
5. Roll out the dough to approximately a 13 x 10 rectangle. Cover your work surface with plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
6. Using a spatula gently spread the 1/3 cup softened butter over the dough evenly leaving 1/2 inch of space around the edges.
7. To make the filling, in a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough.
8. To roll out the dough, start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you "lift and roll" the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it.
9. Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces.
10. Place the rolls, cut side down, in the prepared pie plate. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
11. Bake 22-27 minutes until tops are golden brown.