Eric’s Yummy Gluten-free Cinnamon Rolls
2 Teaspoons sugar
1 1/3 cup warm water (between 105-115 degrees F)
2 1/4 Teaspoons dry active yeast
2 1/2 cups Bob’s Red Mill 1-to-1 gluten-free flour
1 cup Almond flour
1/2 cup brown rice flour
2-1/4 Tablespoons Xanthan Gum powder
2 Tablespoons sugar
1 1/2 Teaspoons salt
2 large eggs
7 Tablespoons whole fat goat milk (cow or coconut will work too)
6 Tablespoons olive oil (not extra virgin)
1 Tablespoon pure maple syrup
2 Teaspoons apple cider vinegar
3/4 cup sugar
2 Tablespoons ground cinnamon
3 Tablespoons butter (or butter replacement)
6 Tablespoons soft cream cheese
1 1/2 cups powdered sugar or confectioners’ sugar
1/4 cup (4 Tablespoons) soft butter
1/2 Teaspoon vanilla
- In a small mixing bowl, combine the 2 teaspoons of sugar with the hot water. Sprinkle in the yeast and give it a quick stir to combine. Proof for 8-10 minutes, until the yeast is nice and foamy. Make sure you have the other ingredients mixed and ready to go when the proofing time is up.
- In the bowl of an electric mixer, use the paddle attachment to stir together the almond flour, Bob’s 1-to-1 GF flour, brown rice flour, Xanthan Gum powder, sugar and salt.
- In a separate mixing bowl, whisk together the eggs, milk, olive oil, syrup, and apple cider vinegar.
- When the yeast is done proofing, add the egg mixture into the dry ingredients. Stir until the mixture is paste-like, and then slowly pour in the yeast mixture. Stir for 30 seconds on low. Use a spatula to scrape down the sides of the bowl and then mix for an additional 3 minutes at medium speed. The dough will be sticky and shaggy.
- Place the dough in a well-oiled large mixing bowl and push the dough down into the bowl with oiled hands or an oiled spatula, so it’s spread out evenly. Cover the bowl with a clean kitchen towel. Place in a warm spot to rise for an hour, or until double in size.
- Now make your filling.
- Use a large sharp knife to cut the dough evenly in half while it is still in the bowl (the idea is not to disturb it too much).
- Lay down a 20-22” long piece of parchment paper and mist with oil.
- Place one of the dough portions on the parchment paper and roll the dough into a 16”x10” rectangle. Don’t use any additional flour for rolling. This dough is relatively easy to work with and shape. If you do struggle with rolling it out, cover the dough with an additional piece of 20-22” long piece of oiled parchment paper, and roll the dough out between the layers. Or just keep dipping your fingers in water and use your hands to shape it.
- Sprinkle half of the filling mixture out evenly on to the rolled out dough, leaving an inch of raw dough along the top edge – the 16” edge furthest from you. This raw edge is where the rolls will seal shut. Starting at the 16” edge closest to you, gently lift the plastic wrap and use it to carefully roll the dough away from you into a cylinder. While you roll the dough, use your hands to gently squeeze the cylinder to ensure it is rolled tightly. Use the opposite side of the plastic wrap, the side furthest from you, to roll the cylinder back towards you, so the cylinder is sitting in the middle of the plastic wrap with the seam at the bottom. Blunt or pinch the ends of the cylinder closed so filling doesn’t spill out.
- Use a wet knife to cut the cylinder in half. Continue to cut the cylinder into 8 equal sized rolls. Dip the knife repeatedly in water to prevent sticking.
- Repeat steps 9-11 to finish rolling out and forming the second half of the remaining dough.
- Place the rolls cut side up in a well-greased 9″x13” baking dish; the edges of the rolls should have some space between them to leave room to rise and expand.
- Preheat oven to 350 degrees (F). Bake for about 35 minutes, or until the tops of the rolls are golden brown.
- Make the cream cheese frosting/glaze by combining all elements and mixing with an electric blender until smooth.
- Frost the rolls with the glaze while they are still slightly warm. Consume within 2-3 days.
A few notes;
- I substitute goat milk, dairy free baking sticks (instead of butter), and lactose-free cream cheese as my daughter is lactose intolerant on top of having celiacs.
- For a slightly more dense version try baking these in muffin tins. The outside will have a nice crumb and the interior will still be soft.
- After placing them in the baking tray (or tins) you can let them rise again for another hour to become even fluffier.
- Almond flour adds moisture and protein, which is why I use it.
- This recipe is based on the fine works of Megan of Allergy Free Alaska http://www.allergyfreealaska.com/easyrecipe-print/6138-0/
- The cream cheese glaze recipe is from King Arthur Flour http://www.kingarthurflour.com/recipes/gluten-free-cinnamon-rolls-recipe