I’d predicted that going gluten-free would force me to do more cooking. I was right, and it’s mostly been fun. If we can’t go out for brunch, I can make something just as good and cheaper (and in my pajamas). On Saturday we had friends over for fruit salad, bacon, scrambled eggs and this awesome cake, which I made using Namaste flour blend, fat-free plain yogurt, and a simple glaze of orange and lemon juice with powdered sugar instead of the ganache.
Sunday was even stickier, and the cooking project was even more ambitious. The
baby youngest was up at 5:30, so we had plenty of time to work on these cinnamon rolls. I even took the time to work out the ratio of flours I wanted to try, though that part isn’t required.
The most important thing I figured out was how to roll the dough without making an enormous mess (just a moderate one). We’ll get to that later, but from the top, here’s what I did:
Cinnamon rolls (adapted substantially from Baking Beauties)
First, a topping, which turns into a ridiculous glaze when you turn the rolls out of the pan. In a small saucepan, heat:
- 3 T butter
- 1/2 C brown sugar
- 1 T granulated sugar
- 2 T water
Stir until all the sugar has dissolved and the mixture has thickened a bit, then mix in:
- 2 T cream
- 1 t vanilla.
Pour into the bottom of a 9-inch round cake pan (the recipe I started with suggested a 9-by-13, but I don’t have a platter that size to invert the rolls onto and the round worked fine).
Mix up your cinnamon filling:
- 1 T softened butter
- 2 T applesauce
- 1/2 C brown sugar
- 1 T cinnamon
- pinch cayenne (optional–it brings out the cinnamon flavor without adding noticeable heat)
Refrigerate to thicken until you’re ready to use it.
In the bowl of a stand mixer, combine your dry ingredients:
- 2 1/2 C flour blend*
- 1/2 C tapioca flour*
* Instead of these, I used 1/2 C millet flour, 1 1/4 C brown rice flour, 1/4 C PLUS 1/3 C potato starch and 2/3 C tapioca flour
- 2 T corn starch
- 2 1/2 tsp xanthan gum
- 1 T quick-rising yeast
- 1/2 tsp salt
- 1 tsp baking powder
Blend briefly to combine. In a large measuring cup, combine
- 3 T butter, melted
- 1/4 C water
- 3/4 C milk
- 2 T oil
- 1 egg, beaten
Pour wet ingredients into dry ingredients. Mix at medium high speed for 3 minutes. The dough will be very soft, but should pull away from the sides of the bowl.
Sprinkle a bit of water on the counter. Place a long strip of plastic wrap on the water–the moisture will hold it in place. Sprinkle the plastic wrap with ~1 T granulated sugar. Spoon the dough into a long line over the center of the plastic wrap. Cover with more plastic wrap and begin pressing into a rectangle, approximately 8 by 16 inches. Re-position plastic wrap as needed. It doesn’t need to be perfect; even thickness is more important than a neat rectangle shape.
Spread the dough with the filling. At this point, you’ll be thinking it will never work to roll up this long log. You’re right, and here’s the solution: starting on the edge nearest you, use a pizza cutter to make ~12 long strips of dough. Roll up each strip loosely (the sugar will help keep it from sticking to the plastic wrap). Transfer as gently as you can to the prepared pan, cut side up.
Cover with a damp cloth (or yet more plastic wrap 😛 ) and allow to rise in a warmish spot for 45 minutes. Preheat your oven to 350 while they rise. Bake until lightly browned, ~25 minutes. Allow to cool for a few minutes. Then invert a plate or serving platter over the pan and flip them out, allowing the glaze to run everywhere. Serve warm.