With autumn on the way, can cinnamon rolls be far behind? If you're not gluten-free, make my regular Cinnamon Rolls. But if you are, try this recipe I developed at the request of a friend who just went gluten-free several months ago and who was really missing the ooey-gooey, pecan- and raisin-filled cinnamon rolls of his youth.
If you're one who doesn't "do" yeast doughs, you might like to try gluten-free yeast doughs. They are usually more like batters and require no kneading. And now that so many people are going gluten-free, it's good to have a few gluten-free recipes in our repertoire.
Rolling up the soft, gluten-free dough is a bit trickier than rolling up regular dough. I found the greased parchment paper technique at King Arthur Flour. And transferring the slices to the pan is different as well, but I came up with a way; just follow the directions and all will be well.
I've never found a store-bought blend that was completely satisfactory, so I've experimented with all sorts of combinations of individual gluten-free starches and flours. You'll find my favorite below Number 1. Do leave a comment. I'd love to hear your thoughts on cinnamon rolls, gluten-free baking or comfort food in general.
PS If you are serious about baking, please invest in a scale. The OXO Good Grips 11-Pound Digital Scale has turned out to be THE best kitchen item I have acquired all year! I use it nearly every day for one thing or another. You can set it for grams or pounds/ounces, which is a very handy feature.
2 2/3 packed cup gluten-free blend* (13.5 ounces)
2 teaspoons xanthan gum
3 tablespoons sugar
2 teaspoons instant (rapid rise) yeast
3/4 teaspoon salt
4 tablespoons unsalted butter, softened
2/3 cup warm milk
2 large eggs, room temperature
1 teaspoon cider vinegar
1 teaspoon vanilla extract
2/3 cup dark brown sugar
4 teaspoons cinnamon
3 tablespoons unsalted butter, softened completely
1/3 cup currants
1/3 cup finely chopped pecans
1 teaspoon gluten-free blend
3 tablespoons butter
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 In large bowl, whisk together gluten-free blend,* xanthan gum, sugar, yeast and salt. Add the softened butter, milk, eggs, vinegar and vanilla extract; mix until thoroughly combined. Mix on medium speed for 3 minutes. Cover and let rise for about 1 to 1 1/2 hours, or until puffy.
*Gluten-Free Blend: I use Bob's Red Mill gluten-free flours and starches. If you use a different brand, the package sizes might be different, in which case you would need to use a scale to duplicate this formula.
In large bowl, whisk together until thoroughly combined: a 24-ounce package potato starch, a 22-ounce package sorghum flour and a 20-ounce package tapioca flour.
I don't include xanthan gum in the blend because different types of baked goods require different amounts of xanthan gum. Pour into air-tight container and store in refrigerator or freezer, depending upon how often you use it.
2 Meanwhile, make the filling. In small bowl, combine the brown sugar, cinnamon, salt and butter. In another small bowl, stir together the currants and nuts with a teaspoon of gluten-free blend, separating any currants that are clumped together.
3 Lightly grease a 16-inch length of parchment paper. When the dough has risen, turn it out onto the parchment paper and press it out to a 16x8-inch rectangle. Spread the filling over the dough, leaving a 1/2-inch border around the edges. Sprinkle the currants and pecans evenly over the filling.
4 Starting with the long edge of the parchment nearest you, roll away from you; the dough should release from the paper as you roll. Using dental floss or serrated knife, trim away the ragged ends and cut roll into 12 slices. Place rolls in a well-greased muffin pan. Let rise, uncovered, for 45 minutes to an hour, until puffy.
Note: If your dough comes out especially soft, as mine did with this batch, the slices will be impossible to pick up and place in the muffin cups neatly. Not to worry. Just use a narrow spatula or pie server to lift a slice and transfer it to a muffin cup any old way. Trust me, it will be fine. My dough this time was very soft and I just slopped the dough in, and they came out fine.
5 During last 15 minutes of that time, preheat oven to 375 degrees. Bake rolls for 20 to 25 minutes, or until golden brown.
6 While the rolls are baking, make the icing. In small saucepan, heat butter over medium heat until golden brown, stirring occasionally. Remove from heat; whisk in powdered sugar, milk and vanilla extract.
7 Turn rolls out onto cooling rack; place close together. Spoon glaze over warm rolls.