Want some incredible cinnamon rolls that are also incredibly easy to make? This recipe is it! I used this recipe and modified it slightly to meet our needs, and used my flour blend in place of the mix...they came out amazing!
Seriously look and how well they rose and how fluffy they got!
Cinnamon Rolls
1 cup warm water
1 tablespoon quick rise yeast
1/2 cup sugar, separated
1/4 cup dairy-free margarine
2 eggs
3 1/4 cup gluten free flour blend
1/4 teaspoon salt
1/4 cup margarine, melted
1/2 cup brown sugar or coconut sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 375F. Grease an 8x8 pan and set aside.
In a small bowl mix together the warm water, yeast, and 1 tablespoon sugar. Allow the mixture to proof for about 5 minutes.
In a large mixing bowl, cream together the remaining sugar and the margarine. Add in the eggs and then the yeast mixture. Slowly add in the flour and salt and mix on high for about 2 minutes.
Dust a long sheet of parchment paper with gluten free flour and spread the dough out onto it. Place a second parchment paper on top of the dough, and roll it out to a nice long rectangle about 1/4"-1/2" thick. Remove the top parchment paper and brush the dough with the melted margarine from edge to edge. Combine the cinnamon and sugar and sprinkle the mixture over the melted butter, covering from edge to edge. Pick up the short end of the parchment paper and begin to carefully roll the dough over itself, while peeling off the parchment paper.
Cut the roll into 1-1 1/2" piece and gently place them into the prepared baking dish. Let the rolls rise for 30-40 minutes.
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Bake and 375F for 20-25 minutes. Remove from oven and flip out onto a plate and top with the vanilla glaze.
Vanilla Glaze
2 cups powdered sugar
1 tablespoon dairy-free margarine, melted
1 teaspoon vanilla
2-4 Tablespoons dairy-free milk
Directions
Whisk all ingredients together in a bowl and pour generously over cinnamon rolls.
This post was shared on Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Whole Food Fridays, and Gluten Free Fridays.
This post was shared on Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Whole Food Fridays, and Gluten Free Fridays.
Those ARE fluffy! They look like the real deal! Thanks for sharing!
ReplyDeleteOh my goodness! These look totally fabuous! I want to eat them right now!!!! Well done.
ReplyDeleteThese look so light and delicious! Yum!
ReplyDeleteThanks for sharing. These look yummy! I wonder how they will work without eggs? In my house we have gluten, dairy, soy, corn & egg intolerances.
ReplyDeleteI'm am positive they would work great with flax eggs!
DeleteThat's awesome. We have the same issues here ( as well as sesame, pork and tomatoes) I will HAVe to try this with the flax eggs
DeleteThanks
Didnt work. It is too wet. It stuck to the paper. Had to throw away my expensive flour. Bummer
ReplyDeleteI'm sorry! The dough is sticky, hence why dusting it with flour is so important. If it seems really sticky, just add a bit more flour, so it doesn't stick to the parchment paper.
DeleteThose look to die for!! Thanks so much for sharing these on Waste Not Want Not Wednesday, I'm featuring them this week :)
ReplyDeleteYou could use clarified butter instead of the margarine. I've been making ghee with the oven method and always have some on hand for my daughter who is lactose intolerant and has celiac disease.
ReplyDeleteFirst, to the father of the girl with celiac disease, props for going the extra mile to care for your child :) you rock. To those who are trying to benefit a child with an intolerance (I'm truly hoping you know what the medical difference between an allergy, an intolerance, and a picky eater is), or simply joining this strange "gluten is the devil" escapade that seems to be the fad of the decade, I am a 21 year old male who has dealt with allergies and intolerances since I was very little. I had lactose and gluten intolerances from birth, and upon turning roughly 13 years old I developed over 100 intolerances and several severe allergies. The allergies I regulate with medication, and obviously I tend to avoid things that cause anaphylaxis, however, my parents were luckily outside of this ridiculous notion that gluten is Sin, and believed that my reluctance to drink milk and the symptoms I displayed with gluten were simply attributed to a picky child. Im so grateful for this because by the time I was able to properly/believably communicate how these things were making me feel I had already developed my own approach to eating. When I was taken to a specialist, and tested (around 13) I had already figured out that by introducing food that didnt make me feel crappy at the same time as eating bread (so lets say a sandwich, the bread and cheese were the trouble but the other ingredients, the meat, condements, lettuce, etc. promoted enzyme production in my stomach, which helped me digest what I wasnt so well before. Now, I am 21, and have beaten my gluten intolerance, and nearly my dairy (I dont drink milk cause I think it tastes disgusting but I love cheese so it is taking longer). I have noticed an incredible depletion of my intolerances, and have actually even defeted a couple allergies/am lessening their impact through small amounts of interaction. Im a cook, so every once in awhile, I will brush my hand against a strawberry, which used to put me into shock... now I just get a few hives and my hand is itchy for a bit. The human body is capable of doing incredible things, but it is very impressionable. Taking away and omitting everything that gives you or your kid a tummy ache is only validating the body's response... you can teach it that these things are food, and not a threat, or you can indulge in the minds irrational reactions and completely rid yourself of ever having the ability to comfortably consume these things again... what if the two year old whose diet has had sugar, gluten, dairy, and every other thing under the sun that "dr oz." Or one of the other vastly reputable tv doctors deems unfit for you, (even though gluten is possibly one of the oldest ingredients used for food, and one of the things that has kept humanity alive since the Mesopotamians if not earlier), eventually decides thats not how they want to live their dietary life but now finds that they are 20 and become SERIOUSLY ill because gluten, etc. Are now totally foreign substances to them? Who are you helping then?
ReplyDeleteThank you for this recipe! They were awesome. No one could believe they were gluten free!" My son wants me to make them with chocolate filling...any thoughts? Thanks!
ReplyDeleteI bet filling it with a chocolate ganache in place of the cinnamon filling would be excellent. My chocolate ganache recipe is here: http://freelifeglutenfree.blogspot.com/2011/02/almond-cupcakes-with-chocolate-ganache.html
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