[Kassie]

Does anyone have a good recipe for cinnamon or sweet rolls. i have been craving them for a long time and want to find a good recipe. so i anyone has a good recipe please post. thanks

[jmengert]

I don't have a recipe (I love cinnamon buns!), but Kinnikinnick makes them, and they are quite good. I add Philly Cream Cheese and Brown Sugar blend on top, and yum!

I'd love if anyone had a good recipe, though, to save money.

[jkmunchkin]

There is one on Annalise Roberts website.

http://www.foodphilo.../0406gluten.cfm

I haven't tried it yet but all her other recipes are incredible so I'm sure it's great.

[penguin]

Wow! I was just about to post that! Annalise saw the plea for cinnamon rolls and wanted someone to post it on here.

Way to beat me to it, Jillian!

I haven't tried it yet, either. I think I'll try it when my mom is here in a few weeks. She makes great orange rolls, and I feel like I have to prove to her that I'm still a good cook gluten-free.

[juliem]

Hi Kassie,

I created my own recipe for cinnamon rolls using Pamela's Amazing Wheat Free Bread Mix.

I just prepared the dough according to package directions (I used a hand mixer with the dough hook attachments)

Then working with extra plain rice flour (because the dough is sticky) I frequently sprinkled the dough surface, the rolling pin, and the roll out surface with the rice flour in order to get it rolled out. I rolled it out to about a 16" x 9" rectangle or so.

Then I brushed the dough with melted butter (about 2 tbsp) and sprinkled the top with a blended mixture of 1/2 c. brown sugar, 4 tbsp white sugar, and 2 tsp. cinnamon. Then I roll it up like a jelly roll starting with the longest side, until it is in the shape of a log, pinch the seem, and cut into 12 rolls (my method to get even sized rolls is to cut log first in half, then each half in half to make 4 equal parts, then cut each 1/4th section into 3 rolls, totaling 12 rolls ).

Butter a baking pan (with about 2 tbsp more of melted butter) and place the rolls cut side down, cover with plastic wrap and put in a warm place to rise for about 1 hour.

Then I pop them into a preheated 350 degree oven, bake for about 20-25 minutes.

Cream cheese glaze is optional: Beat 4 oz. cream cheese and 1/2 c powdered sugar until blended and then add 1 tbsp milk or cream at a time until it reaches desired frosting consistency. Frost rolls right from oven.

[jkmunchkin]

ChelsE, on Jul 10 2006, 06:42 PM, said:

Wow! I was just about to post that! Annalise saw the plea for cinnamon rolls and wanted someone to post it on here.

Way to beat me to it, Jillian!

LOL!!! If she ever needs a PR team I think she's found it!

[Kassie]

thanks for the recipes and ideas. i really appreciate it. cant wait to go and cook some

~Kassie

[penguin]

Here's the full text of the Cinnamon Roll recipe as per Annalise Roberts:

Hi!
Here it is- all in one piece with the flour mix and how to mix and measure.
Best regards,
Annalise

Food Philosopher’s® Gluten-Free
CINNAMON ROLLS

Makes 8 rolls


Filling
1/3 cup packed dark brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)

Dough
7 tablespoons skim or 2% milk (110ºF)
1 tablespoon dry yeast granules (not quick rise)
1/4 cup sweet rice flour, separated
1/4 cup sugar, separated
1 3/4 cups brown rice flour mix
1 1/4 teaspoon xanthan gum
1/2 teaspoon salt
2 large eggs (room temperature is best)
2 tablespoons Canola oil

Rice four (about 2 tablespoons, used to flour board)
1 tablespoon melted butter

Glaze
3/4 cup confectioners’ sugar
1 tablespoon milk or half and half
1/2 teaspoon pure vanilla extract


1. Combine brown sugar and cinnamon in a small bowl and set aside.

2. Combine warm milk (110ºF), yeast, 1 tablespoon of the sweet rice flour,
and 1 tablespoon of the sugar in a measuring cup; stir until well blended. Cover
with a towel and set aside for 5 to 10 minutes until mixture becomes foamy.

3. Mix eggs and Canola oil together in a small bowl and set aside.

4. Lightly grease a 9-inch round cake pan with cooking spray.

5. Mix brown rice flour mix, xanthan gum, salt and remaining 3 tablespoons
sweet rice four and 3 tablespoons sugar in large bowl of electric mixer. Add
warm milk/yeast mixture, egg and oil to the bowl; mix until just blended. Scrap
bowl and beaters and then beat at high speed for 3 minutes.

6. Liberally spread rice flour over surface of a wooden board and lightly
flour hands. Use a spatula to move dough out onto the wooden board in a ball
shape. Dough will be sticky. Roll dough around in the rice flour until it is
lightly covered. Gently press into a 12 x 8-inch rectangle with your hands.

7. Lightly brush melted butter over top of rolled dough and sprinkle with
brown sugar and cinnamon mixture. Starting with 8-inch side, carefully roll dough
jelly-roll fashion. Do not roll dough tightly; the individual rolls will rise
better if they are more loosely rolled.

8. Use a small, sharp knife to cut 8-inch roll of dough into 8 1-inch slices.
(Don’t worry if slices seem loosely rolled). Coat knife with rice flour if
dough is sticking to it.

9. Carefully arrange slices in prepared cake pan so that they do not touch
(put six around the outside of the pan and two in the middle). Cover with a
light dishtowel and let rise in a warm place until rolls have doubled or more in
size and have filled pan (80ºF is ideal and almost essential for this very
heavy dough to rise in 1 to 1 1/2 hours).

10. Preheat oven to 375ºF. Position rack in center of oven. Place rolls in
center of oven and bake about 20 minutes, until light golden and cooked though.

11. Combine confectioners’ sugar, milk and vanilla in a small bowl and stir
until smooth and creamy. Spoon over top of rolls. Serve warm.



Cooks Note:
Dry ingredients can be mixed ahead and stored in plastic containers for
future use. But do not add yeast until just ready to bake rolls.

Rolls can be prepared in advance: Bake according to directions. Remove from
oven and allow to cool in pan on a rack. Store in a tightly sealed plastic
container in refrigerator for up to three days. Wrap well in plastic wrap and then
foil to store in freezer for up to three weeks. Wrap in foil and rewarm in
350ºF preheated oven.

„2006 by Annalise Roberts


Gluten-Free
BROWN RICE FLOUR MIX

Brown rice flour (extra finely ground) 2 parts 2 cups 6 cups
Potato starch (not potato flour) 2/3 part 2/3 cup 2 cups
Tapioca flour 1/3 part 1/3 cup 1 cup


It is very important that you use an extra finely ground brown rice flour,
(and not just any grind) or your baked goods will be gritty, heavy and/or
crumbly. Currently, Authentic Foods® in California (address, e-mail and phone
below) sells the only one I can find on the market other than in Asian grocery
stores. Authentic Foods® rice flour is powdery, just like all purpose wheat flour.
The other brands are not powdery and it really does make a difference. If you
want or need to use another rice flour, try to find one with the finest grind
you can. You’ll have to buy several different brands, open the packages and
feel the flour. Use the smallest for cakes, muffins, cookies and pie crusts.
Use the larger grinds for pizza. Authentic Foods now also sells the brown rice
flour mix already premixed as the gluten-free Classic Blend.

The potato starch (not potato flour) and tapioca flour (also called tapioca
starch!) can be found in local natural food stores, some grocery stores and
online. The brands seem fairly interchangeable and are consistent in quality.


How to Measure and Mix Gluten-Free Flours

To measure flour for making flour mixes: Put the empty measuring cup into a
small bowl. Use a soup spoon to spoon the flour from the package into the
measuring cup, or pour the flour from the package into the measuring cup. Then use
a knife or spoon handle to level the top (do this over the bowl to avoid a
messy clean up; pour the flour left in the bowl back into the package). Do not
scoop gluten-free flours out of the package with the measuring cup. Empty
measured flours into a plastic container large enough to leave four to five inches
from top. Shake container vigorously to mix flours. I usually make 12 cups of
brown rice flour mix at a time and store and shake it in a 21 cup Rubbermaid®
container.

To measure flour for use in recipes: Shake container vigorously to mix and
aerate the flour mix. Put the empty measuring cup into a small bowl or hold it
over the opening of the container if it is large enough. Use soup spoon to
spoon flour from the container into the measuring cup, then use a knife or spoon
handle to level the top (if you do this over a bowl, pour the flour left in the
bowl back into the container). Do not scoop gluten-free flours out of the
container with the measuring cup. Remember shake and bake!

©2005 by Annalise Roberts

[skinnyminny]

These sound great but does anyone have a recipe that does not call for sweet rice flour or brown rice flour
I dont have access to either, I have white rice flour potato starch corn starch tapioca and bobs red mill all purpose, cinnamon rolls are somethin I just havent conqured yet and would love a recipe!!!

[ElizabethN]

Wow, I can not wait to make these! I use to make cinnamon rolls nearly every Saturday and I have really missed that tradition. Thanks for sharing.

[queenofhearts]

skinnyminny, on Jul 20 2006, 12:55 PM, said:

These sound great but does anyone have a recipe that does not call for sweet rice flour or brown rice flour
I dont have access to either, I have white rice flour potato starch corn starch tapioca and bobs red mill all purpose, cinnamon rolls are somethin I just havent conqured yet and would love a recipe!!!

You can substitute white rice flour for the brown, but you really want to buy the sweet rice flour. There's nothing quite like it & it is dirt cheap at Asian markets.

Leah

[Kim]

There's an easy Cinnamon Rolls recipe at www.123glutenfree.com in the recipe section.

Kim.

[Guhlia]

How odd... This is totally off subject, but on my way home from the races tonight we followed a van whose license plate read CIN ROLL. Ha. Just had to share.

[Lister]

for anyone wanting the fast way around it(yes i know this is supposed to be a recipe section) but chebe makes great cinimion twists, if u dont twist them before u bake it its like a cinimin roll, and u dont have to do any baking just heat and eat