Yes, you read correct. Gluten Free. I’m attempting to eliminate gluten from my diet in what I hope while only be a small period of time. Due to some unfortunate health issues I’ve recently had, my doctor suggested eliminating gluten from my diet. So, here I am; foodie, blogger, bread baker and pasta maker, trying to go gluten free. You can imagine my frustration. Grrr. So what now? Well, I guess I jump down the rabbit hole and see where it leads. One thing is for sure, it is a whole new world with many limitations especially when eating out. I have had to cheat more than a handful of times already. Luckily we live in a time when enough folks have gluten issues to make the world pay attention and accommodate. So here lies my second attempt at gluten free baking. The first was making cranberry orange scones and man were they terrible! Not even edible without perhaps soaking them in milk or something. With some research, it turns out what brand of flour does make a difference. I used Bob Mill’s for the scones and Pamela’s Artisan Flour for these rolls. This was not a small feat for my second attempt (took a good 3 hrs), but it was Will’s birthday and by golly I was going to make one of his favorites. Luckily the birthday boy loved them and said he couldn’t tell a difference in flavor. VICTORY. Though this is definitely a time consuming recipe, it is well worth making at least one or twice a year. Cheers!
Makes 8 rolls
For the dough:
1 1/2 c gluten-free all-purpose flour mix (with xanthan or guar gum)
3 T granulated sugar
2 1/2 t (1 packet) active dry yeast
generous 1/4 t sea salt
1/2 c milk, warmed, divided in two portions
2 eggs, room temperature
1/2 t apple cider vinegar
6 T butter, softened and divided into T portions
1/4 T xanthan gum
For the filling:
1/2 c melted butter
1/2 c granulated sugar
1 1/2 t cinnamon
For the glaze:
1 1/2 c powdered sugar
3 T milk
1 t vanilla extract
Grease the bottom and sides of a cake pan with butter or oil and set aside.
In the bowl of your stand mixer, combine flour, sugar, yeast, and salt. Mix with paddle attachment until combined.
Add 1/4 c of the warmed milk, eggs, and apple cider vinegar to the flour mix and mix on med-low speed until incorporated. Scrape bowl with rubber spatula.
Add remaining milk and mix until incorporated. Scrape bowl with rubber spatula.
Add butter 1 T at a time, making sure that each piece is fully incorporated before adding the next. You may need to stop the mixer and scrape the sides of the bowl periodically. The dough will be soft and sticky.
Make filling—melt butter and combine with sugar and cinnamon.
GENEROUSLY flour your work surface. Flour your hands really well and gently work the dough into a rectangle, about 12”x18” and just under a 1/2” thick, sprinkling flour over dough as needed.
Gently spread filling in an even layer on the dough. Carefully start rolling the dough from the long side—using a bowl scraper along the edge makes this easier—it will be a slow process, so don’t rush it or you will tear the dough. Brush off excess flour as you roll.
Once dough is rolled into a log shape, cut into 8 even pieces with a sharp (and floured) knife. Move rolls to prepared pan, cut side down.
Cover pan with oiled plastic wrap and allow to rise in a warm place for about an hour, until the rolls are slightly puffed. (this is called proofing the dough)
Preheat oven to 350°F towards the end of the proofing stage.
Remove plastic wrap. Bake (see note) for 20 minutes at 350° or until golden brown on top and the rolls bounce back when touched.
Prepare the glaze by whisking all ingredients together. Drizzle over cinnamon rolls. Serve warm for ideal yummy-ness. Store in an air-tight container for up to three days. Best when eaten the same day as you make them.
Recipe slightly adapted from Community Food Coop