The post Gluten-Free Cinnamon Rolls appeared first on The Gluten-Free Corner.
]]>When I became celiac, one of my first thoughts was: “Ohh no, I loved the cinnamon rolls…”. I really love sugar-cinnamon stuff, so whenever I went through a Cinnabon store, I couldn’t manage not salivating and get hungry for one of those.
So I decided to give it a try, and the results were awesome!!!! They were moist, flaky, soft, smelled incredible and perfectly balanced with the amount of sweetness.
These things are so good that the people that tried them didn’t even notice that they were gluten-free. It is the real thing, guys!
So give them a try, you wont regret it!
An important thing to take in consideration is that you may need some time to prepare them. The dough will result sticky after proofing so it needs to be chilled. In the instructions it says that you can leave it 1 hour in the fridge, but I really recommend a few more hours, or even 12 hours or more, especially if you are new to gluten-free baking and handling these kind of doughs (really, it will make a difference!).
I’ll upload soon the step-by-step photos for the instructions!!
Gluten-Free Cinnamon Rolls
Course: DessertCuisine: AmericanDifficulty: Medium8
servings2
hours25
minutes448
kcalLearn how to make these soft, flaky and unbelievable gluten-free rolls. I think that you won’t resist eating only one!
Ingredients
- For the dough:
420 g gluten-free all-purpose flour (you can use my gluten-free bread flour blend)
4 g salt (1/2 tsp kosher salt)
10 g baking powder (2 tsp)
1/4 tsp cream tartar
100 g sugar
10 g dry yeast
3/4 cup warm milk (in between 105 and 110°F) (40-43°C)
2 large eggs at room temperature
60 g unsalted butter (melted, leave it cooling for a bit)
1 tbsp apple cider
- For the cinnamon sugar filling:
30 g unsalted butter (melted)
110 g light brown sugar (1/2 cup packed)
1.5 tbsp ground cinnamon
- For the frosting:
120 g unsalted butter (room temperature)
3 cups of powdered sugar
1 sp of vanilla essence
Water as needed
Directions
- Start by mixing in a bowl the yeast, sugar and warm milk. Leave it standing for around 5 minutes until you see foam forming on the top. This means that your yeast is alive and ready to work on your dough!
- In a separate bowl, mix and homogenize all the other dry ingredients in the dough ingredients list.
- The best for this recipe is to use a stand mixer with the paddle attachment, but if you don’t have one, you can mix by hand.
- Mix all the dough ingredients together and start mixing at medium speed for 3 minutes. Increase the speed to medium-high and mix for 7 more minutes to create a homogeneous sticky dough (scrape down the dough that starts building in the border).
- Transfer the dough to a previously greased bowl, cover it with plastic wrap and leave it on a warm place to proof for 1 hour (I preheat the oven to 120°F (45°C), leave the door open for a minute, and leave the bowl inside with the door closed with the oven light on).
- After the dough has doubled its size, put the bowl in the fridge and let it rest there for at least 1 hour so it cools down (you can leave it in the fridge up to 2 days too). This will make the dough easier to manage (it becomes less sticky).
- Transfer the cool dough to a silicone mat and use a rolling pin to roll the dough to flat rectangular form that has around 3 mm thickness (if the dough is still sticky, you can use some cornstarch on the surface to make it more manageable, just don’t use too much or you will dry out the dough).
- There are two options to spread the filling: either brush the melted butter over the dough and then sprinkle the bwrown sugar and ground cinnamon evenly; or mix the sugar and hot melted butter and spread it through the dough with a spoon, sprinkling afterwards the cinnamon over the dough.
- Now its time to give it a tubular form! Carefully start rolling the dough (from the long side), helping yourself with a silicone spatula to give it the form. Start rolling it from the side closer to your body, it makes it easier.
- Using a sharp knife, start cutting the dough tube so you get 8 to 9 pieces. Place them with the flat side up on a previously buttered baking dish. Spread each piece evenly to leave them space to rise again!
TIP: If the dough sticks to your knife, you can wet it with some water. It will make cutting easier! - Cover the baking dish with a plastic wrap and leave it proofing for 1 hour.
- Preheat the oven at 350°F (180°C)
- Bake the cinnamon rolls for 25 minutes (check them regularly as each oven is different one from another). The cinnamon rolls should be browned and you will see some bubbling from the sugar. That means that they are ready!
- Before enjoying these sweet bliss, let’s put some frosting on them to make them look and taste better!
- In a bowl, start whisking the butter with the vanilla until it is soft and smooth. Incorporate the powder sugar little by little until you blended everything together. If your frosting is still too dense, incorporate water little by little (1/2 tsp at a time) until you get to the desired texture and density.
- Wait a little until the rolls are warm, and frost them up! (if you add the frosting on a hot roll, the frosting will melt and it won’t look nice)
- Now the only step left is to enjoy them!!
The post Gluten-Free Cinnamon Rolls appeared first on The Gluten-Free Corner.
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