Monday, October 4, 2010

0 Gluten Free Cinnamon Rolls

Breakfast has probably always been my favorite meal of the day. Not only does a good breakfast create a strong beginning to a day, but to me its a very social, friend and family oriented meal. As a kid my favorite breakfast meal was probably pancakes and cinnamon rolls at my grandparents' house on a Sunday morning.

I took the recipe from here, and made a few changes to it. I used a gluten free flour blend, and topped it with a citrus icing. My real secret to making uniform, even rolls easily and with minimal clean up is parchment paper. More detail on that below.

1 cup warm milk
2 eggs
1/3 cup melted butter
1 tsp salt
1/2 cup sugar
2 1/2 tsp yeast
3 1/8 cups white rice flour
.2 cup tapioca flour
1 1/8 cups potato starch
1.6 tsp xantham gum
1/3 cup room temperature butter
1 cup brown sugar packed
2 1/2 tbsp cinnamon
3oz whipped cream cheese
1/3 cup room temperature butter
1/2 tsp vanilla
1 1/2 cup powdered sugar
zest of 1 lemon
zest of 1 orange

0. Preheat the oven to 400F.
1. Add the yeast to the milk, and let sit for a few minutes.
2. Add the melted butter, eggs, salt, and sugar to the milk-yeast measure.
3. Mix together all other pastry ingredients til blended. Slowly add the flour mixture to the wet, whisking until a dough forms.
4. Form the dough into a bowl, and cover the bowl with a damp paper towel and saran wrap. Place the bowl in a warm place for an 1 hour to let dough rise.

5. Roll out a large piece of parchment paper. I prefer this to a cutting board because the paper can be used to assist in rolling the pasty. Punch down the dough ball, and place on the paper.
6. Roll out the dough until approximately a quarter inch thick. Slice off the edges to make a well formed rectangle.
7. Spread softened butter over the dough.
8. Mix the sugar and cinnamon. Spread over the butter on the pastry. Leave about half an inch to an inch one the end bare. This makes the rolls close and stick together. The pastry should look like below.
9. Using a technique similar to sushi rolling, grab the bottom end of the dough, and try to roll tightly. As you're rolling, pause to tuck the dough in, using the paper to compress and roll evenly.
10. Line baking pans with parchment paper (easy removal and clean-up). Slice each roll about 1/4 inch thick, and place on the pans.
11. Bake the rolls for 15 minutes.

12. While the rolls are baking, whip the cream cheese, butter, vanilla, and citrus. Whisk the sugar 1/2 cup by 1/2 cup to the cream cheese mix until well blended.
13. Right after pulling out of the oven, spread the frosting over the rolls. Enjoy!

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