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cinnamon roll

 

Once you’ve become comfortable with a gluten free lifestyle, you come to a point where you no longer miss wheat filled foods such as pizza or rolls. However, every now and then I’ll get the craving for food that I used to eat that was easily available. A few weeks ago I was in the mall and walked past a cinnamon roll store and got the craving for some cinnamon rolls. I used to love eating them on weekend mornings growing up, so it’s one of those smells that instantly transports me back to my childhood. However, it can be hard to get the texture right when making gluten free breads and rolls. You have to get the right balance of flours in the blend, along with the right amount of gum (the key ingredient in simulating the stickiness of gluten). Too little gum or starch and the baked good can fall to pieces. Too much and you end up with a dense bread that would serve better as a hockey puck. I enjoy the texture and flavoor of Glutino products I’ve bought in the past, so I wanted to try their flour in a gluten free cinnamon roll recipe I have.

In the process of coming up with this recipe, there were two things I learned that I appreciate about the Glutino All Purpose Flour. The flour helped produce a dough texture that came out light and tender, and didn’t feel dense at all. I also love that the flour already had the gum mixed in with the rest of the ingredients, which really simplifies coming up with a good flour blend. The flour was great to work with, and could easily be used as a substitute in recipes.

One of my tricks with cinnamon rolls is to create a cinnamon sugar butter, rather than sprinkling the cinnamon sugar over butter like in most recipes. What you end up with is a less messy cinnamon roll with all of the cinnamon sugar stuffed within the roll. I hope you enjoy this recipe, and I definitely recommend trying Glutino All Purpose Flour the next time you make something gluten free!



Active Prep Time 10 min
Inactive Prep Time 30 min

Ingredients:











1 cup2% milk
1/4 cupsugar
2 1/2 tspyeast
4 tbspbutter
1egg yolk
2 1/2 cupGlutino All Purpose Flour
1/2 tspsalt
1/2 tspcinnamon
1/2 tspnutmeg

Instructions:


  1. Warm the milk in the microwave for 1 minute. Melt the butter in a separate cup. Whisk the milk and sugar together. Add the yeast and gently stir into the milk with a toothpick. Let the yeast rise for 5 minutes, whisk in the butter and yolk. Set aside.

  2. Mix the flour, salt, cinnamon, and nutmeg together. Gradually stir the milk mixture into the flour until combined into a dough. Roll the dough into a ball and place into a bowl. Cover the bowl with a towel and leave in a warm place for 30 minutes.




Inactive Prep Time 1 hr
Baking Time 30 min

Ingredients:









1recipe of Glutino Roll Dough (above)
12 tbsproom temperature butter
2 tbspcinnamon
2 tspnutmeg
3/4 cupsugar
3 tbspmilk
1/4 cuppowdered sugar

Instructions:


  1. Preheat the oven to 325F. Grease the inside of an 8″ round cake pan.

  2. Whip the butter, cinnamon, nutmeg, and sugar together. Set aside.

  3. Roll out the dough into a 1/4 inch thickness in between two sheets of plastic wrap. Aside from an 1 inch border on the long edge, spread the butter evenly over the dough. Tightly wrap the dough into a cylinder, and cut into 1 inch thick rolls. Place the rolls into the pan, cover with plastic wrap, and let sit in a warm place for 1 hour.

  4. Remove the plastic wrap and bake for 30 minutes. Remove from the oven once slightly brown.

  5. In a bowl, whisk the milk and sugar together, then drizzle over top the buns.


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