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Monday, 24 June 2013

Gluten-Free Raspberry-Lemon Swirl Rolls

Summer raspberries are so wonderful, and this recipe is a fun use of those delicious summer delights! They're made like cinnamon rolls, but with a lemony sugar and fresh raspberries rolled up inside, with some extra lemon in a glaze on top! Enjoy!

Raspberry-Lemon Swirl Rolls
I use the same dough as in the cinnamon roll recipe, but modify the filling and use a light glaze instead of cream cheese frosting.  Enjoy!
Preheat oven to 350F. Butter a 9x13 pan.
You want 3 eggs to room temperature. To do this, you can do the following as a short-cut:
Place in a cereal bowl:
3 eggs (still in shells)
Pour warm/hot water over eggs.  This will bring them to room temperature.
In a 2 cup measuring cup, heat until just scalding (90 seconds in the microwave should do it):
¾ cup milk
Immediately add to hot milk:
½ cup butter, chopped into smaller pieces
½ cup sugar
1 ½ tsp salt
In a small measuring cup or bowl combine:
1/3 cup warm water (110-115F)
4 tsp rapid rise yeast or active dry yeast
1 Tbsp sugar
Let yeast rest 5 minutes to foam and allow milk mixture to cool a bit. 
Meanwhile, mix in a large bowl:
4 ½ cups Kristin’s Gluten-Free Flour Mix * (see below for measurement amounts for just this recipe)
2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix)
Add to the flour mixture:
3 warmed eggs
Milk mixture (with sugar/salt/butter)
Yeast mixture
Mix well with a spoon, using the back of the spoon to help make the mixture nice and smooth.  Let this sit just a moment while you prepare the filling.
Melt in a small bowl:
¼ cup butter
Mix together in a separate bowl:
1/3 cup white sugar
1 heaping cup raspberries (crushed a bit, if desired)
2 tsp cornstarch or arrowroot starch
1 tsp lemon zest
Set aside an additional ½ cup white sugar to sprinkle on top.
Line two large sheets of plastic wrap side by side on the counter, overlapping a bit.   2-3 foot long pieces work well. 
Spoon out large scoops of the dough and place along the middle of the plastic wrap. 
Pull out another two large sheets of slightly overlapping plastic wrap to cover the dough.  You’ll then flatten out the dough between the sheets until you have piece of dough that is ~ 12”x20”.  Try to make it nice and even.  You have to slightly adjust the plastic wrap as you’re doing this, since it sometimes gets caught underneath the dough.  But, you’ll find the dough doesn’t stick to the cling wrap, which is fantastic!  Carefully remove the top layer of plastic wrap, setting it aside to use to cover the rolls as they rise.
Pour and spread melted butter over the dough. 
Spread the raspberry mixture evenly over the top of the butter.  
Sprinkle thoroughly with the extra ½ cup sugar.

Carefully roll up the dough, so you have one 20” long roll of dough.   Pulling up the plastic wrap can help you get the dough to roll over if you’re finding it’s sticking to your hands a bit.   Once you have your long roll of dough, pat the ends slightly to flatten the messy ends.   Use a serrated knife to cut dough into 12 pieces. (i.e. cut quarters, then each quarter into 3 pieces)
Place carefully in pan as evenly spaced as you can manage.  Press down slightly on the tops to flatten a bit. 

Cover pan with plastic wrap and set in a warm location to rise 35-45 minutes, until rolls have puffed up (they won’t fully double in size). 
Bake at 350F for 25-30 minutes, until lightly browned on tops.   You can make the glaze (recipe below) while they’re baking.
Remove from oven and put on a wire rack to cool. 
Let cool slightly; then drizzle with lemon glaze (below)

Raspberry-Lemon Rolls drizzled with Lemon Glaze. Yum!

These freeze really well and heat up quickly in the microwave!  We pop them into tupperwares once cooled and pull out and reheat on a plate for snacks/breakfast/treats.  Enjoy!
Lemon Glaze
Mix together:
1 ½ cup powdered sugar
2 Tbsp freshly squeezed lemon juice
½ - 1 tsp lemon zest
* If you don’t want to make up the flour mix since you’d have to make it twice for this recipe, just use the following: 
2 cups brown rice flour
1 cup sorghum flour
¾ cup + 1 Tbsp cornstarch OR 2/3 cup arrowroot starch
¼ cup + 1 Tbsp potato starch
¼ cup + 1 Tbsp tapioca starch
1 ½ tsp xanthan gum (ideally measure 1 1/3 tsp)

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