Cinnamon Rolls. Shall we just call it a work in progress? I have been creating this recipe now for the last 5 years. Seriously, no simple modification for Cinnamon Rolls, you really need to know your gluten free flours and dough enhancers to create a cinnamon rolls recipe. The down side is that likely, now that I have finally got my final bits together, Betty Crocker is going to come up with a boxed mix to handle the stress!! But on the upside, this is an accomplishment and I really did it!! I am so glad that I keep my recipes in a hand scrawled notebook so I can easily check back on past failures and current modifications.
Most recently I attempted Cinnamon Rolls at Christmas time with failure and again a couple weeks ago. Both times we landed with a cinnamon casserole in a pie pan. Don't mistake me, it WAS good, just not rolls. Just not the same look. But too bad the glory be in the roll!! For you have not cinnamon rolls if there be no roll.
So today as I prepped for Valentines Day I died my pizza dough pink with a box of red jello and cut it into heart shapes on top of a piece of saran wrap. And the moment of awe was supplied!! In indulging in the creations I discovered it is far easier to manipulate rolled out dough using Saran Wrap, so I had to try it. The final piece to successfully roll a cinnamon roll.
Cinnamon Rolls
2/3 cup Rice Flour
1/3 cup Sorghum Flour
1/4 cup Jello Brand Vanilla Pudding
sugar and fat free (this one is GFCF)
1 TBSP Potato FLOUR (not starch)
sugar and fat free (this one is GFCF)
1 TBSP Potato FLOUR (not starch)
1/2 oz Gelatin (abt. 1 TBSP + 1 scant tsp)
2 1/2 tsp Guar Gum
1/2 tsp Salt
1/2 tsp Baking Soda, rounded
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Powder
2 tsp Yeast**
1/2 TBSP sugar
2 TBSP Warm Water
* * * *
2 TBSP Butter
2 eggs, Room Temperature
**If you prefer yeast free, leave out 2nd set of ingredients and use 2/3 cup of starter. Make a note that starter adds a sourness to your baked goods (quite sharp compared to commercial sourdough bread) and will affect the final taste of baked goods.
1) Mix each set of ingredients in separate containers. Making sure the dry group is in the largest bowl.
2) When the yeast mixture has grown into a frothy airy mixture, combine all ingredients into the Large bowl.
3) When the dough is mixed, roll out to roughly a 10-12 inch rectangle between two pieces of Saran Wrap. Very important that you use Saran wrap.
4) Brush flattened dough generously with melted butter .
Filling
1 cup Brown Sugar
1 TBSP Cinnamon
1 TBSP Melted Butter
1/2 tsp Salt
I don't recommend nuts for these rolls. I found that nuts really act as knives with the dough and causes the dough to fall apart as you roll and cut the dough. If you must have them, you can try the finely chopped pecan/walnut chips that are a bit smaller than lentils. You could try sprinkling them over the flattened dough after spreading the filling. OR you could try sprinkling them in the crevices of the rolls after placing the rolls in the pan.
4) Combine all filling ingredients and spread evenly over dough.
5) Prepare a 9 in pie pan/dish by greasing it, then sprinkling 1/4 cup brown sugar over the bottom and evenly drizzling 3 TBSP melted butter over the sugar.
5) Using the Saran wrap to help you roll the dough, roll dough into a loose roll.
6) Using a Serrated Knife and cleaning after each cut, cut into 9 equal pieces, and place in pie pan immediately after each cut.
7) Let rise in a warm place for 30 minutes then bake 375 for 20-23 minutes.
8) Top with your favorite glaze
2/3 cup Warm Rice Milk
1 TBSP Vegetable Oil
**If you prefer yeast free, leave out 2nd set of ingredients and use 2/3 cup of starter. Make a note that starter adds a sourness to your baked goods (quite sharp compared to commercial sourdough bread) and will affect the final taste of baked goods.
1) Mix each set of ingredients in separate containers. Making sure the dry group is in the largest bowl.
2) When the yeast mixture has grown into a frothy airy mixture, combine all ingredients into the Large bowl.
3) When the dough is mixed, roll out to roughly a 10-12 inch rectangle between two pieces of Saran Wrap. Very important that you use Saran wrap.
4) Brush flattened dough generously with melted butter .
Filling
1 cup Brown Sugar
1 TBSP Cinnamon
1 TBSP Melted Butter
1/2 tsp Salt
I don't recommend nuts for these rolls. I found that nuts really act as knives with the dough and causes the dough to fall apart as you roll and cut the dough. If you must have them, you can try the finely chopped pecan/walnut chips that are a bit smaller than lentils. You could try sprinkling them over the flattened dough after spreading the filling. OR you could try sprinkling them in the crevices of the rolls after placing the rolls in the pan.
4) Combine all filling ingredients and spread evenly over dough.
5) Prepare a 9 in pie pan/dish by greasing it, then sprinkling 1/4 cup brown sugar over the bottom and evenly drizzling 3 TBSP melted butter over the sugar.
5) Using the Saran wrap to help you roll the dough, roll dough into a loose roll.
6) Using a Serrated Knife and cleaning after each cut, cut into 9 equal pieces, and place in pie pan immediately after each cut.
7) Let rise in a warm place for 30 minutes then bake 375 for 20-23 minutes.
8) Top with your favorite glaze
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