Saturday, December 31, 2011

Saturday Morning - Easy Gluten Free Cinnamon Rolls

When the weather gets cold, thoughts of sweets and cinnamon flows through my mind very often. Since being retired, I just have to let the thoughts flow on, because calories aren’t burned as quickly as they once were at thirty-something!

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 - Served II B

Cinnamon Rolls - Gluten-Free


Ingredients

Dry Ingredients

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

Wet Ingredients
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

Glaze:
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

Procedure

Cinnamon Rolls
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.

Cinnamon Rolls - ready for cinnamon and sugar B

7. Spread butter over the dough.

Cinnamon Rolls - buttered - ready for cinnamon and sugar B

8. Combine the cinnamon and sugar and sprinkle over the dough, omitting a 1/2 edge for sealing.

Cinnamon Rolls - ready to roll up B

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.

Cinnamon Rolls - starting to roll B

Cinnamon Rolls - rolled B

Cinnamon Rolls - rolled and cut B

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.

Cinnamon Rolls - ready to rise B

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.

Cinnamon Rolls - Just out of oven - starting to frost B

Cinnamon Rolls - Just Frosted II B

Cinnamon Rolls - yum B

15. Once frosting is set, allow to cool, then cover any left-overs tightly with cellophane wrap

Glaze:
1. Mix powdered sugar, Meringue powder, milk and extract until glaze is smooth.  Add additional milk by drops to get consistency you desire.

Servings: 9

Yield: 9 Cinnamon Rolls

Nutrition Facts

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.

Tips


  • 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.


Baloons  Happy New Year 2012 B

2 comments:

  1. Yum! I think you know how much I love cinnamon rolls--these look great!

    Have a wonderful New Year, Lee. I'm blessed to have you as one of my friends.

    ReplyDelete
    Replies
    1. Cathy, Your friendship is deflnitely appreciated! AND you are ONE great COOK!

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