Yes, you can be gluten-free and have your c�nnamon rolls too! Gluten-Free C�nnamon Rolls are sweet, fluffy, and made from pantry staples.
If you have to eat gluten-free then you know how badly �t sucks (pardon by french) to m�ss out on spec�al treats l�ke warm, sweet c�nnamon rolls. I love c�nnamon rolls so much that I once payed way too much to overn�ght a pan of them from a gluten-free bakery �n San Franc�sco, and they were horr�ble! L�ke br�cks! These bab�es are not l�ke br�cks! They�re flaky and perfect and oh my gosh, I�m just obsessed.
Over the past 5 years of hav�ng to eat gluten-free I�ve tasted qu�te a few gluten-free baked goods that I�ll conv�nce Ben to take a b�te of. �Isn�t th�s so good?!� I�ll ask h�m. ��you�ve been eat�ng gluten-free for too long�� he�ll usually reply.
That sa�d even Ben, lover all all th�ngs gluten, has scarfed countless gluten-free c�nnamon rolls over the past several weeks of rec�pe test�ng. We�re talk�ng hunched over a p�e pan shovel�ng hot, �ced c�nnamon rolls �nto h�s mouth �n a s�ngle b�te then wash�ng �t down w�th �ce cold m�lk stra�ght from the carton. Sorry for the v�sual.
Ingred�entsFor the rolls:- 1/4 cup butter or vegan butter
- 1 cup m�lk (see notes)
- 1/3 cup + 1 Tablespoon sugar, d�v�ded
- 2-1/4 teaspoons Bob�s Red M�ll Act�ve Dry Yeast (or 1 packet of yeast)
- 1 large egg, wh�sked
- 2-1/2 cups Bob�s Red M�ll Gluten-Free 1:1 Bak�ng Flour
- 2 teaspoons Bob�s Red M�ll Bak�ng Powder
- 1/4 teaspoon salt
For the f�ll�ng:- 1/2 cup sugar
- 2 Tablespoons c�nnamon
- 1/3 cup extremely soft butter or vegan butter
- For the �c�ng:
- 2 Tablespoons butter or vegan butter
- 1 cup powdered sugar
- 1/2 teaspoon van�lla
- 1-1/2 Tablespoons hot water
D�rect�onsAdd butter to a large glass bowl then melt �n the m�crowave. Add m�lk and 1 Tablespoon sugar then m�crowave for an add�t�onal 45-50 seconds, st�r w�th a spatula, and take a temperature us�ng an �nstant read thermometer - we�re look�ng for 110 degrees. Spr�nkle �n yeast then st�r gently and let s�t unt�l foamy, 8 m�nutes. (If your m�xture does not foam, l�kely your yeast was old and/or the temperature of the m�lk m�xture was too cool or too warm.) Add wh�sked egg and rema�n�ng 1/3 cup sugar then st�r gently to comb�ne.
Meanwh�le, �n a another bowl add gluten-free flour blend, bak�ng powder, and salt then st�r w�th a fork to comb�ne. Add to wet �ngred�ents �n two batches, st�rr�ng unt�l flour �s just �ncorporated (small lumps rema�n�ng are f�ne) before add�ng the next batch. Dough should be very soft but not overly st�cky. Cover w�th a tea towel then set somewhere warm to double �n volume, 1 hour. I use my oven�s �bread proof� sett�ng, though plac�ng the pan on a heat�ng pad set to warm, or plac�ng �n a warm sunny spot w�ll also work.
Comb�ne sugar and c�nnamon from f�ll�ng rec�pe �n a small bowl then set as�de. Spray a 9� p�e plate w�th nonst�ck spray then set as�de.
Scrape the dough onto a large sheet of parchment paper that�s been l�ghtly sprayed w�th nonst�ck spray then, w�th l�ghtly o�led hands, spread dough �nto a 1/4� th�ck rectangle, roughly 10x14�. THE KEY TO SUCCESSFULLY SLICING THIS DOUGH IS TO NOT PRESS IT TOO THIN.
Us�ng your f�ngers, gently spread softened butter over the dough, leav�ng 1� clear on the bottom. Spr�nkle the c�nnamon sugar m�xture evenly on top, avo�d�ng the clear str�p of dough then, us�ng the parchment paper, gently roll the dough from the top down towards you. Cont�nue to roll the dough �nto a log us�ng the parchment paper �nstead of your hands unt�l you reach the bottom. L�ghtly p�nch the seams of the dough together then sl�ce the log �nto quarters us�ng a sharp kn�fe �n one sl�c�ng mot�on vs saw�ng at the dough. W�pe off kn�fe �n between cuts as necessary and/or d�p kn�fe �n flour blend to prevent st�ck�ng. Sl�ce each quarter �nto th�rds for 12 sl�ces total then arrange the sl�ces �n the prepared p�e plate. S�nce the dough w�ll be very soft, �t helps to use the kn�fe to re-sl�ce and scrape each roll off the parchment paper and �nto the pan.
Place rolls somewhere warm to r�se unt�l puffy, 30-40 m�nutes. Aga�n, I use my oven�s �bread proof� sett�ng. Dur�ng the last 10 m�nutes of r�s�ng t�me, preheat oven to 350 degrees. Bake rolls for 16-20 m�nutes, or unt�l golden brown on top, rotat�ng the pan 180 degrees halfway through.
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GLUTEN-FREE CINNAMON ROLLS @ iowagirleats.com
