Of course, I make sweets, just not as often or as many servings. I always justify having the sweets by adding a little more fiber or nutrition to the goodie. Almost every baked item has either sorghum, coconut or millet flour added. If it’s a baked chocolate item, then quinoa flour is included. What a great way to eat your cake and have it be a bit more nutritious!
I like to have something baked for breakfast or a snack handy, like a dried-fruit scone or whole grain biscuit that I can just microwave a few seconds. That way, I am not tempted to grab a bowl of chips or a candy bar when I need a snack or a quick meal and nothing is in the fridge.
When the year-end draws near, I believe most of us think about what is it that we haven’t made in a long time and go for that item. Cinnamon rolls are something that I do not make too often, because I would over-indulge. I love cinnamon! So with butter, frosting and cinnamon, I know my temptations!
When I could eat wheat, I would buy frozen bread dough, roll it out, SLATHER it with lots of butter, SPRINKLE brown sugar ALL OVER IT and ADD LOTS of CINNAMON. I would either make cinnamon rolls or cinnamon bread. Some of my co-workers thought I had worked all night to make those rolls and bread! Do I miss those days of being able to eat those and THAT MUCH without gaining an ounce!
As you will see, gluten-free cinnamon rolls are basically the same as ones made with wheat flour... the dough is handled a little differently.
Well, life goes on…..
Cinnamon Rolls - Gluten-Free
1 1/2 cups gluten-free self-rising biscuit mix (used Bob's Red Mill Biscuit Mix)
1/4 cup Millet flour (or additional biscuit mix)
3 Tbsp brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
1/2 pkg. active dry yeast
1/3 cup warm water (105 to 115 degrees)
1/4 cup lukewarm milk (scalded then cooled)
3 tbsp butter, softened
2 Tbsp liquid egg product (or half an egg, if you can measure it)
Cinnamon Mixture and butter:
1 1/2 Tbsp butter, softened
1/4 cup sugar
1 1/2 Tbsp ground cinnamon
1 1/2 tbsp dried egg whites or meringue powder
1/2 cup powdered sugar
1 1/2 Tbsp milk ( or a drop or two more, if needed)
1/2 tsp vanilla or orange or lemon extract
1. Combine the flours with the sugar and spices, then whisk in the yeast in a mixing large enough to hold the dough.
2. Warm milk and water, to at least lukewarm ( 105 to 115 F, not hot). Combine all Wet Ingredients.
3. Dump the Wet Ingredients mixture into the bowl of Dry Ingredients and mix with a wooden spoon, scraping down until the dough pulls together in a ball. Beat and scrape for at least a minute after the dough is completely mixed to add in some air. This is simply needed for the lack of gluten in the flour. Scrape the dough together.
4. Spread a large piece of cellophane wrap or parchment paper on a flat surface. Scrape the dough onto the surface in portions to make it easy to roll without too much pressing the dough.
5. Cut another large piece of wrap or paper the same size as the first and place over the first one. press lightly to spread out the dough between the covers. Using a rolling pin, lightly roll the dough out. Use as less pressure as possible in rolling out the dough. Using the edges of the paper, turn the dough inward to make square corners as many times as needed.
6. Once the dough is the size needed, Remove the top paper(wrap) cover.
7. Spread butter over the dough.
8. Combine the cinnamon and sugar and sprinkle over the dough, omitting a 1/2 edge for sealing.
9. Using the bottom paper(wrap), Begin rolling along the long, cinnamon-covered edge. Roll until complete, pressing the plain edge to complete the roll. slice into 9 pieces with a sharp knife.
10. Heavily grease a 9 to 10-inch square pan with shortening or butter.
11. Place each piece, cut side up, 3 across in the pan. Press and shape a bit to bring each piece closer to each other.
12. Cover and let rise until double in bulk, 30 minutes to an hour. Do not rush the dough, allow it to rise.
13. When the dough has doubled, heat oven to 375 degrees F. Bake until golden brown, 25 to 30 minutes.
If not sure if done, check with tooth pick.
14. Remove from oven and spread rolls with Glaze, while warm. Serve immediately.
15. Once frosting is set, allow to cool, then cover any left-overs tightly with cellophane wrap
1. Mix powdered sugar, Meringue powder, milk and extract until glaze is smooth. Add additional milk by drops to get consistency you desire.
Yield: 9 Cinnamon Rolls
Nutrition (per serving): 220 calories, 5.5g total fat, 1.2g monounsaturated fat, <1g polyunsaturated fat, <1g linoleic acid, 3g saturated fat, 12.6mg cholesterol, 37.9g carbohydrates, 3.5g fiber, 34.4g net carbohydrates, 18.4g sugar, 0mg stigmasterol, <1g fructose, <1g galactose, <1g glucose, 4.3g sucrose, <1g maltose, 288.7mg sodium, 40.2mg potassium, 4.5g protein, 21.1mg calcium, 156.9IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, <1mg vitamin c, 4IU vitamin d, <1mg vitamin e, <1mcg vitamin k, <1mg iron, <1g lysine, <1mcg selenium, <1mg thiamin, <1mg zinc.
- Not concerned with calories? Feel free to double the frosting. Of course, calories per roll will increase.
- For more layers of cinnamon-y sugar, roll the dough thinner.
- As with all gluten-free dough, gently handle it after it has been formed. Do not press down too hard on the dough. Press gently when shaping or rolling it out.
- These can be prepared at night, left on counter overnight for breakfast the next morning. Microwave about 6 seconds to warm.
- A large roll of cellophane works best for rolling out gluten free dough. The value is worth the purchase.
- If a larger roll is desired, increase ingredients by 1/4th or reduce number or rolls.
- Adjust cinnamon to taste, I like a lot of cinnamon!
- Feel free to use all Bob's Red Mill Biscuit Mix, instead of the millet flour.