CINNAMON ROLLS - light n' fluffy!

HadassahSukkot · Posted: Sun Sep 16, 2007 9:52 am Post subject:

Well, for me, this one came out so sticky the only thing it didn't stick to was the saran wrap (most the time) Embarassed

I followed the directions explicitly, and when it came to the cutting part, neither oiling & flouring the knife, or carefully lifting & placing the rolls into the pan worked.. they just stuck and fell all apart.

I was super careful too Crying or Very sad

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The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2196

Fidissimus · Joined: 17 Mar 2006 Posts: 1386 Location: Portland, OR.

I suppose adding more flour would help until it's the right constancy. (I don't know so much about the humidity here - it rains quite a bit but it doesn't get that hot sticky southern humidity. So adding more flour hasn't been an issue) The only other thing I can think of is make sure you don't melt your butter! It should be room temp and creamed with the sugar so it forms a bit of a thick paste. I hope that helps. I also I use a knife with holes in the sides similar to the one below that I sometimes spray with a bit of oil to keep the dough from sticking when I'm cutting up my log.

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Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1379 Location: GF Kitchen

Wow, someone, please remind me never to sneak up on Jenn when she is making cinnamon rolls! Laughing

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HadassahSukkot · Posted: Fri Sep 21, 2007 6:06 am Post subject:

I definitely melted the butter. Laughing

It was soooooooooo sticky, I can't even describe how the dough was. you touch it and it stuck to everything. The only thing it did not stick to was the "saran wrap"

I'll add more flour next time.

I did make icing, and by far it came out really yummy, it just was a pain in the a** to get into the pan.

I even greased and floured my knife... no I don't have fancy knives so I used used a regular serated edged one..
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The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2196

ostrich · Joined: 30 Mar 2006 Posts: 3583 Location: Nebraska

aklap · Joined: 02 Oct 2004 Posts: 7509 Location: WI, USA

Fidissimus · Joined: 17 Mar 2006 Posts: 1386 Location: Portland, OR.

I make my cinnamon rolls the size of LOGS! And *NO ONE* gets in the way of me and my GF pastry!

ROTFLMAO! Laughing

You guys are too much...
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Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1379 Location: GF Kitchen

I finally got around to making this recipe this morning. When I just subbed the arrowroot for the cornstarch, my dough looked like batter. SO, here are the changes that I made to the recipe to make it cornfree and okay for MrP to eat. We think that it came out to a 4* recipe with the changes that I had to make.

Cinnamon Rolls
2 Tbs Butter
1/4 Cup Sugar
2/3 Cup of Milk room temp
2 1/2 tsps Yeast
1 Egg
1/4 Cup Canola Oil
1/2 Cup Potato Starch
1 Cup Arrowroot
1/4 tsp Baking Soda
1 1/4 tsps Guar Gum
2 tsps Baking Powder
1/2 tsp Salt
1 tsp Vanilla
3/4 cup Sorghum flour

FILLING
1 Cup Brown Sugar
1 tsp Cinnamon
1/2 Cup Currants
1/3 Cup Chopped Nuts - Optional
2 Tbs melted butter

Top with: 1 - 2 Tbs Turbinado Sugar

Preheat oven to 375 degrees. In mixing bowl, combine the dry ingredients (except sugar and yeast) with the butter to have a crumbly mixture. Measure warm milk and add sugar and stir well. Add the yeast to the sweetened milk and allow to proof. When the yeast has proofed, add to the dry ingredient mixture and mix very well on low, beat for 4 minutes on high. Dough will be soft, so pour out onto a lightly floured surface and roll into a rectangle. (Freezer paper works well because of the width. Place the waxed side up.) Place the filling on the dough leaving about 1 inch of the outer edge to be plain. When you start to roll the dough, use the paper to assist in the roll up. With each roll of the dough, slightly press the dough to adhere the dough together. Repeat until you reach the 1 inch edge. Wet the edge with water and then seal the edge to the rolled dough. Spray your knife with GF cooking spray to help prevent sticking. Place the cut slices into a sprayed pie plate. Allow the rolls to rise for 30 minutes and then bake for 15 minutes at 375 degrees and then turn the oven to 350 degrees for an additional baking time of 10 minutes.

Remove the baked rolls from the oven and sprinkle with the Turbinado sugar while the rolls are still hot.
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