Thursday, August 1, 2013
Gluten-Free Cinnamon Rolls (NOT paleo they are gluten and dairy free)
I have not yet found a good paleo cinnamon roll recipe (perhaps I should work on this!), and sometimes... well, sometimes I think life just calls for cinnamon rolls. So, we settle for gluten-free. These are excellent, and a few weeks before we had our new baby my husband and I whipped up a giant batch and froze them- what a great way for a new mom to wake up after a long night with baby- cinnamon rolls! The original recipe is here, but we altered it to fit our family's needs. These, as originally written, make something like SEVEN pans of cinnamon rolls (I think we ended up with 8... one is missing above because it was in the oven!)! EXCELLENT ideas for Christmas gifts for the neighbors, Visiting Teachers, Home Teachers, or new mommies (I would make these with regular flour if I was doing them for other people- I bet they are fabulous with gluten! MMM!!! Alas, we don't have that option, but these are WONDERFUL gluten free too!!!).
These can be baked, cooled and made later, or frozen. I love the versatility! (A word of warning- these do not rise the same when made with gluten-free bread- but they taste amazing anyway, so do not let their lack of bulk fool you if you are making them gluten-free!)
This makes a large batch for a family... or two... but that all depends on how many people are in your family! (This makes ~2 pans of cinnamon rolls. I have been mixing them like this and freezing one of the halves for later.) This takes around 2 1/2-3 hours.
1 cup coconut milk
1/4 cup coconut oil
1/4 cup of sugar (I haven't yet tried using Agave or Maple Syrup instead... but perhaps I should try!)
2 packets of active dry yeast
1 tsp Xanathan gum
2 cups Gluten-Free all-purpose flour (I like King Arthur brand the best)
1/4 cup Gluten-Free all-purpose flour (set aside from the other)
1/2 tsp baking powder
1/4 tsp baking soda
Slightly less than 1 tsp salt
Extra gluten-free flour for rolling the dough
1/4 cup coconut oil
1/4 cup sugar
Cinnamon (I have no idea how much I use- I just sprinkle it on fairly heavily)
1/4th bag of powdered sugar
1/2 tsp maple flavoring
1/8 cup of coconut milk
1 Tbsp coconut oil
Take the coconut milk, oil, and sugar (the first 3 ingredints on the list above) and heat until nearly boiling. Turn off the heat and leave the mixture out to cool for about 45 minutes. When the mixture is warm (but not hot!) add 2 packets of active dry yeast, and allow it to sit for a minute.
Add 1 tsp Xanathan Gum to 2 cups of gluten-free all-purpose flour.
Add the flour mixture to the warm yeasty mixture and stir to combine.
Cover and let the dough rest and rise for an hour.
Add the 1/4 cup of GF all-purpose flour, baking powder, baking soda, and salt. You can keep this in the fridge to roll later, or you can roll now (I roll now).
Sprinkle gluten-free flour and roll dough in the form of a rough (long) rectangle.
Pour 1/4 cup coconut oil over the dough.
Sprinkle 1/4 cup sugar over the oily dough.
Sprinkle a generous amount of cinnamon on top of the sugary oily dough.
Roll the dough toward yourself in a neat line (pictures on the site are excellent for this step!)
Pinch the ends.
Grease the bottom of your pan or tin and cut the rolls 1" thick, placing them inside the greased tin. Let the rolls rise for 30-45 minutes, and then bake at 400 degrees for 15-18 minutes. (This makes 2 pans of rolls! I bake one pan, and then toss the others on a greased disposable pan and put them in the freezer after they rise for an hour.)
While those are baking, make your icing:
Mix 1/4th bag of powdered sugar with maple flavoring and coconut milk and coconut oil. Drizzle half over the warm rolls that just came out of the oven (this makes enough for 2 pans of rolls), and freeze the other half with your other rolls!