Gluten Free Cinnamon Rolls
The Gluten-Free Girl has been working tirelessly trying to create a good and satisfying GF cinnamon roll. She finally posted her recipe on December 22 and when Annmarie and I came back from our Christmas trips we got right on it. (recipe at end of post)
December 31, 2009
Name of pastry: GF Cinnamon Rolls!!!
Occasion: New Year's Eve!
Constituents: cinnamon rolls, with the cream cheese frosting
Annmarie was worried these would be complicated since there were so many steps, but once we broke them down it turned out baking cinnamon rolls is easy-peasy.
Shauna, the Gluten-Free Girl, chose to use almond flour as part of the flour make-up. Is almond flour the same as almond meal? I decided it wasn't and substituted sorghum flour. Thankfully, Shauna has hopped on the weighing train and substituting flours was simple. My only complaint is that she uses the avoirdupois system which I think is much lamer than the metric. Go metric!
Neither of us went out for New Year's Eve, which was fine by me since I was sick. I thought, if I spent the whole evening baking then that is a evening well spent.
First, yeast is activated in hot water and sugar. That part was fun.
The dry ingredients are whirled together in the stand mixer for a little bit to combine. This isn't exactly what the recipe suggests; but this is a good short cut that saves another bowl and a whisk from getting dirty. Some more water is added to the dry ingredients, plus the yeasty water and a couple of eggs. Shauna warns that the dough will not resemble a gluteny bread dough, but be more like cookie dough. That was good to know.
At this point the dough gets to hang out and double in bulk.
Half the dough is rolled out at a time between plastic wrap and a silpat like sheet. I think all GF doughs that need to be rolled out really ought to be done between plastic or silicone as they tend to be a bit sticky and prone to tearing.
Then, the cinnamon-brown sugar filling goes down. We skipped the raisins, and added only half the walnuts. I lobbied for no walnuts, but Annmarie needed some nut to feel they were proper cinnamon rolls.
This gets rolled up, sliced and placed in a buttered pie pan, and left to rise one more time. We slid them into the refrigerator and went to bed.
The next morning I let the rolls come up to room temperature as I preheated the oven. They were cute and little puffier, but not much. Off into the oven they went, and soon the smells of yeasty dough and cinnamon began to fill the apartment. It was hard not to eat them all when they came out of the oven, they smelled so lovely!
The cream cheese frosting that Shauna posted didn't look so good to us, mainly because it contained so much sugar. So we made one up on our own, and it was perfectly tangy and lightly sweet, and the right topping for these little beauties.
In search of a proper cinnamon roll:
The allergen-free version
Getting closer...
Drumroll please.... the recipe for Gluten Free Cinnamon Rolls!!
And in case you were curious about our cream cheese frosting:
December 31, 2009
Name of pastry: GF Cinnamon Rolls!!!
Occasion: New Year's Eve!
Constituents: cinnamon rolls, with the cream cheese frosting
Annmarie was worried these would be complicated since there were so many steps, but once we broke them down it turned out baking cinnamon rolls is easy-peasy.
Shauna, the Gluten-Free Girl, chose to use almond flour as part of the flour make-up. Is almond flour the same as almond meal? I decided it wasn't and substituted sorghum flour. Thankfully, Shauna has hopped on the weighing train and substituting flours was simple. My only complaint is that she uses the avoirdupois system which I think is much lamer than the metric. Go metric!
Neither of us went out for New Year's Eve, which was fine by me since I was sick. I thought, if I spent the whole evening baking then that is a evening well spent.
First, yeast is activated in hot water and sugar. That part was fun.
The dry ingredients are whirled together in the stand mixer for a little bit to combine. This isn't exactly what the recipe suggests; but this is a good short cut that saves another bowl and a whisk from getting dirty. Some more water is added to the dry ingredients, plus the yeasty water and a couple of eggs. Shauna warns that the dough will not resemble a gluteny bread dough, but be more like cookie dough. That was good to know.
At this point the dough gets to hang out and double in bulk.
Half the dough is rolled out at a time between plastic wrap and a silpat like sheet. I think all GF doughs that need to be rolled out really ought to be done between plastic or silicone as they tend to be a bit sticky and prone to tearing.
Then, the cinnamon-brown sugar filling goes down. We skipped the raisins, and added only half the walnuts. I lobbied for no walnuts, but Annmarie needed some nut to feel they were proper cinnamon rolls.
This gets rolled up, sliced and placed in a buttered pie pan, and left to rise one more time. We slid them into the refrigerator and went to bed.
The next morning I let the rolls come up to room temperature as I preheated the oven. They were cute and little puffier, but not much. Off into the oven they went, and soon the smells of yeasty dough and cinnamon began to fill the apartment. It was hard not to eat them all when they came out of the oven, they smelled so lovely!
The cream cheese frosting that Shauna posted didn't look so good to us, mainly because it contained so much sugar. So we made one up on our own, and it was perfectly tangy and lightly sweet, and the right topping for these little beauties.
In search of a proper cinnamon roll:
The allergen-free version
Getting closer...
Drumroll please.... the recipe for Gluten Free Cinnamon Rolls!!
And in case you were curious about our cream cheese frosting:
Beat the butter until soft and light. Add the cream cheese and beat until well blended, soft, and spreadable. With a wooden spoon or silicone spatula, beat in the agave by hand until lightly sweetened. Frost the cinnamon rolls while still warm and gooey.
- 4 tbsp room temp butter (unsalted)
- 1/2 brick cream cheese, room temp
- blue agave syrup, to taste
- pinch of salt
They looked good. *All gone!*
ReplyDeletethese look yummy gluten free or not!
ReplyDeleteMelinda, they were pretty darn good! We want to make another round in the next week or so!
ReplyDeleteMira, thanks!
Wow..these look so good!
ReplyDeletethanks faithy!
ReplyDelete