Excellent GF Cinnamon Rolls

[cruelshoes]

This is not my recipe. It is from the book Eating Gluten Free by Shreve Stockton. They are quite good. I made them on Saturday, and my son has asked me every day when I will be making them again.

T = tablespoon, t = teaspoon

1 T yeast
3 T warm water
1 cup Sorghum flour
1/4 cup cornstarch
1/4 cup tapioca flour
1 T Xanthan gum
4 T oil (I used canola)
3 T honey
1/2 cup soy milk (I used regular milk)
1/4 t salt
1 egg
1/4 cup butter, softened
1 T cinnamon
1/4 cup sugar
1/2 cup sorghum flour (reserve this for kneading)
1/4 cup finely chopped walnuts (optional - I used pecans)
1/4 cup raisins (optional - I omitted these)

Combine the yeast and warm water in the bowl of a heavy-duty mixer. Set aside to bloom.

Combine 1C sorghum flour, cornstarch, tapioca and Xanthan in a separate bowl. Mix to combine

In a small bowl, combine the oil, honey and milk. Stir into the yeast. Add the salt and the egg.

Turn on the mixer, and gradually add the flour mixture. Once it is all added, mix vigorously for 10 seconds. Cover the bowl loosely with plastic wrap and rise in a warm place for 30 minutes - I use my oven with the light on. It doesn't rise a lot at this point, but it will be noticeable.

For the filling, combine the butter, sugar and cinnamon. Set aside.

After the dough has risen, dust your work surface, hands and the dough with the reserved sorghum flour. Knead the dough several times until it is all combined. It seems like a lot to be adding, but it really does soak it all up. I even needed a little more, but it may have been because it was a wet day out.

Divide the dough into 8 balls. Roll each one into a rope about 1 inch wide and 10 inches long. Flatten them out a little.

Spread the butter mixture on one side of each rope. Sprinke with the nuts and raisins if you are using them.

Roll each rope up, and place in a greased baking dish. Cover and rise in a warm place for 1 hour. They will rise and look like real cinnamon rolls.

Bake at 375 for 15 minutes until golden. If you like your cinnamon rolls really sweet, you might want to drizzle with a powdered sugar glaze.

We absolutely loved them and I hope you do to. I am buying this book for this recipe alone.
_________________
-Colleen

Diagnosed 8/05 via bloodwork and biopsy
11-YO son diagnosed 11/05 via bloodwork and biopsy

[isto]

Colleen - I made these Sunday and they were tremendous! My family was raving about them! In fact, I made a double recipe, put each recipe into a greased glass pie plate, let them rise, baked one and put the other in the fridge covered in plastic wrap. I baked them this morning.

I highly recommend this recipe. I've already sent it to a Gf friend!!!

Thanks, Colleen!

*** edit to add: I warmed the milk before adding to recipe and when the dough was left to rise, it doubled in size. As soon as I had the cinnamon rolls rolled up and in the pan, they were rising again.

[ostrich]

Woah, I didn't know you could leave the oven with the light on and get enough warmth to make bread rise. The Bread by Anna mix is taking up to 2 hours to rise. I'll try the light trick next time.

Could you substitute white rice flour for the sorghum flour?
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Ostrich :>--O==={

Time falls away, but these small hours
These little wonders still remain

[cruelshoes]

Os - I wouldn't try subbing with rice flour. Sorghum is a totally different texture. It's way more nutritious too.

isto - Thanks for the description of how they worked rising in the fridge over night. I have been wondering if that would work with this recipe. I like to serve these to my kids in the morning, but it's hard on a weekday.

This recipe really is good.
_________________
-Colleen

Diagnosed 8/05 via bloodwork and biopsy
11-YO son diagnosed 11/05 via bloodwork and biopsy

[GFPolarBear]

Ooh, thanks for posting this. Homemade cinnamon rolls are a holiday (mostly Thanksgiving and Christmas) tradition in my family, and one of my goals was to come up with a GF alternative by next Christmas. )

Will definitely be giving it a try!

[liltnana430]

Hi Colleen,

Thanks so much for posting this recipe! I have sooo missed *kneading dough*

I grew up on home baked cinnamon rolls, so to find these---I dont have to go without. My non-eating or trying anything GF grown son ate them and didn't know the difference (he showed up while they were baking) He said he gets the first one He did, and then asked if I was careful with all that flour flying around? I couldn't stop grinning, had to tell him the truth Now he wants me to make him batch Chalk one up for the GF success

I did make one addition to these yummy rolls

I made them with caramel topping
(think sticky buns here)

I put the caramel on during the last 5 to 7 minutes of baking the rolls

Caramel Sauce:

2/3 cup packed light brown sugar
1/2 cup butter or margerine
2 Tablespoons heavy whipping cream(in the carton, not already whipped) (or other *like* substitute)

In a sauce pan melt ingreadients together. LOW HEAT until it starts to boil stirring constantly until caramel is smooth (sugar is dissolved and no longer--grainy)

pour over rolls the last 5 to 7 minutes of baking. When you take them out of the oven, put them on a plate or like. Scoop any remaining caramel and drissle over the top of the rolls. Enjoy

Thanks again

take care,
Ann
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Today not possible, tomorrow possible