One of the things I strive to do as I rework recipes again and again is find ways to save myself time, while still maintaining or improving on taste and texture in my gluten-free baking. These cinnamon rolls are a hit! And, the best part is they can be mixed easily in the mixer! Wet hands help smooth out any sticky spots and doesn't affect the rise or bake of the rolls. They end up nice and fluffy and absolutely delicious. Enjoy!
Cinnamon Rolls in a Mixer
Makes 1 large tray of cinnamon rolls or 2 large trays of more spaced out cinnamon rolls, as in the picture above. (about 2 1/2 dozen rolls, depending how you slice them)
In a mixer, combine:
2 cups brown rice flour
1 cup sorghum flour (or additional brown or white rice flour)
3/4 cup arrowroot starch
1/4 cup potato starch
1/4 cup tapioca starch
1/2 cup white sugar
3 1/2 tsp xanthan gum
1 1/2 tsp salt
4 tsp rapid/quick rise yeast
Then add the following:
1/2 cup butter, softened
1 cup milk, warmed
1/2 cup water (plus an additional 1-2 T, only if needed after beating 1-2 minutes)
3 eggs
Begin to mix slowly, then increase the speed and beat at medium to medium-high speed for 4 minutes.
Roll out the dough between pieces of plastic wrap until you have a large square, approximately 12" x 20" . I like to overlap pieces of plastic wrap both for the bottom and top pieces when I roll out the dough.
Fill a small bowl with water that you can use to moisten hands or the cutting knife anytime the dough gets too sticky.
Carefully remove the top layer of plastic wrap, using wet hands to help remove any spots that might be sticking to the plastic wrap.
Mix together the following filling and spread as best you can over the dough:
1/4 cup butter, melted
3/4 cup dark brown sugar
2 Tbsp cinnamon
Roll up the dough into a log, using the plastic wrap to help, and wet fingers for any sticky spots.
Dip the knife into water before cutting 1" slices and placing them on one or two parchment-paper lined cookie sheets. (spaced farther apart, you will need two pans, spaced closer together, you'll need a only one pan).
Set rolls to rise uncovered in a warm location. They tend to not quite double in size, but get nice and puffy.
Bake at 350 F for ~17-20 minutes, until light golden brown.
Cream Cheese Frosting:
Mix together until smooth, then put in a ziploc bag, snip the corner and pipe on top of fresh cinnamon rolls or just spread with the back of a spoon or knife on top of rolls:
2 Tbsp butter, softened (almost melted)
2-3 oz cream cheese, softened
1 1/2 - 2 cups powdered sugar
1 tsp vanilla extract or vanilla bean paste
teaspoons of milk, slowly added to desired consistency
You can immediately pipe cream cheese frosting over the warm rolls if you want frosting that melts into the rolls, or you can let them cool a bit a then pipe on the frosting for a neater look.
Enjoy!
Gluten Free Cinnamon Rolls fresh out of the oven and piped immediately with cream cheese frosting. Delicious!
Cinnamon Rolls in a Mixer
Makes 1 large tray of cinnamon rolls or 2 large trays of more spaced out cinnamon rolls, as in the picture above. (about 2 1/2 dozen rolls, depending how you slice them)
In a mixer, combine:
2 cups brown rice flour
1 cup sorghum flour (or additional brown or white rice flour)
3/4 cup arrowroot starch
1/4 cup potato starch
1/4 cup tapioca starch
1/2 cup white sugar
3 1/2 tsp xanthan gum
1 1/2 tsp salt
4 tsp rapid/quick rise yeast
Then add the following:
1/2 cup butter, softened
1 cup milk, warmed
1/2 cup water (plus an additional 1-2 T, only if needed after beating 1-2 minutes)
3 eggs
Begin to mix slowly, then increase the speed and beat at medium to medium-high speed for 4 minutes.
Roll out the dough between pieces of plastic wrap until you have a large square, approximately 12" x 20" . I like to overlap pieces of plastic wrap both for the bottom and top pieces when I roll out the dough.
Fill a small bowl with water that you can use to moisten hands or the cutting knife anytime the dough gets too sticky.
Carefully remove the top layer of plastic wrap, using wet hands to help remove any spots that might be sticking to the plastic wrap.
Mix together the following filling and spread as best you can over the dough:
1/4 cup butter, melted
3/4 cup dark brown sugar
2 Tbsp cinnamon
Roll up the dough into a log, using the plastic wrap to help, and wet fingers for any sticky spots.
Dip the knife into water before cutting 1" slices and placing them on one or two parchment-paper lined cookie sheets. (spaced farther apart, you will need two pans, spaced closer together, you'll need a only one pan).
Set rolls to rise uncovered in a warm location. They tend to not quite double in size, but get nice and puffy.
I find they don't quite double in size, but they should look noticeably swollen.
Bake at 350 F for ~17-20 minutes, until light golden brown.
The pan on the left was one of two pans of rolls, the pan on the right was the whole batch squeezed onto one cookie sheet. Both work well!
Cream Cheese Frosting:
Mix together until smooth, then put in a ziploc bag, snip the corner and pipe on top of fresh cinnamon rolls or just spread with the back of a spoon or knife on top of rolls:
2 Tbsp butter, softened (almost melted)
2-3 oz cream cheese, softened
1 1/2 - 2 cups powdered sugar
1 tsp vanilla extract or vanilla bean paste
teaspoons of milk, slowly added to desired consistency
You can immediately pipe cream cheese frosting over the warm rolls if you want frosting that melts into the rolls, or you can let them cool a bit a then pipe on the frosting for a neater look.
Enjoy!
This icing was piped onto mostly cooled cinnamon rolls. I usually try to pipe it on right out of the oven so it melts a bit into the cinnamon rolls.
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