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Monday, November 25, 2019

Cinnamon Rolls- gluten free

When I was a small child, Cinnamon Rolls meant that the weekend had come and it was time to relax, read the funnies and enjoy a bit of time together as a family.
With our girls, it was a longingly missed component of our weekend routine once we all went gluten-free, but no longer.
Equipment: One 9x12 pan, instant read thermometer Yield-12 portions
Preheat oven to 350 Baking time-35-40 min

Ingredients
Dry
1 tablespoon yeast
3 cups Bob’s Red Mill 1:1 Gluten-Free
1 teaspoon cinnamon powder
1/2 cup sugar
Wet
1/4 cup honey
4 tablespoons butter
1 cup milk
Filling
1 cup pecans chopped in fine pieces (for nut free, use one cup of diced apple or cranberries)
1 cup raisins
2 teaspoons cinnamon powder
1/4 teaspoon nutmeg powder
1/4 cup sugar
2 tablespoons honey
1/4 cup butter melted
Frosting
4 oz cream cheese
4 tablespoons softened butter
1/4 cup confectioners sugar
milk to desired texture

Additional flour mix to sprinkle on rolling surfaces

Instructions
Grease a 9x12 pan
Combine honey, butter and milk in saucepan.
Bring to simmer.
Let cool to 120 degrees.
Combine all dry ingredients in stand mixer.
Add milk mixture. Stir together to blend.
Beat for 3 minutes on high to develop structure.
Cover cookie sheet with parchment paper. Sprinkle with a bit more 1:1 flour. Place all dough on paper. Sprinkle with 1:1 flour. Cover with another sheet of parchment.
Smooth out dough between parchment sheets to 1/2 inch thick. Let rise for 1/2 hour.
Prepare filling by blending all ingredients together.
Remove top sheet of paper.
Cover dough with filling by scattering over the dough leaving one inch on far long side without filling.
Using the parchment sheet, roll dough towards side without filling.
Cut log into 1 inch pieces using a sharp knife or unflavored dental floss. .
Place pieces into baking pan, cut side down.
Cover pan with plastic wrap.
Let rise 1/2 hour again.
Preheat oven to 350 degrees
Bake for 30-40 minutes and well browned, the internal temperature will be 220.
Let cool completely before frosting

Beat together all frosting ingredients, adding enough milk to make it soft and spreadable
Let cool and top with icing.

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