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Cinammon Rolls--uh Oh

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Someone brought these super dry store bought cinammon rolls into work today and I wondered if the gluten-free cinammon roll had been tackled successfully--apparently it has been mastered. I found this recipe, looked good, pretty easy, I made them tonight-20 minutes prep time, that's it. These are some of the best rolls I've ever had! Here's a challenge for you-make them and try, just try to stay out of them right out of the oven. Not sure it's possible, and I have the mouth-burn to prove it :P ---hopefully there will be some left for the kid's at breakfast tomorrow.....

I read that these can be made dairy free--soy or rice milk, coconut oil etc...

I didn't use the suggested flours, I used my own flour blend

I used the mixer and once ingredients were combined, I set to med. speed for ~3minutes-dough was light and fluffy

I added 1/3 stick melted butter to the filling mixture before spreading on the dough--carmelizes better

I used wax paper instead of plastic wrap and I sprayed both pieces with cooking spray before rolling out the dough

http://iamglutenfree.blogspot.com/2007/03/...our-dreams.html

These will be perfect for the brunch I'm hosting this weekend!

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Thanks for the recipe! I'm excited to try them! What do you use in your own flour blend? I've found several online I could make up for myself but was wondering what ones were tested and easy to make, use, and keep?

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Well, they were a huge hit! The kids looked at me like I was crazy, giving them "candy" for breakfast, but since we only do sweet breakfasts Christmas morning, I suppose this was OK ;)

My own flour blend has 7 different flours in it, I order 25# bags of flour from Bob's Redmill and I make up this blend and store extra gallon bags in the freezer-I like to have 2 extra at a time. Anyway, this is what I came up with and it's also my staple flour in Lorka's flax bread:

2c cornstarch

2c tapioca

1c w rice

1c bn rice

1/2c sorghum

1/2c flax seed

1/2c almond meal

2 tbs potato flour (only because I bought it by accident and feel like I need to use it somewhere :rolleyes: )

It's a little excessive as far as the amount of flours in 1 blend, not sure how I came up with the "concentrations" but it really works universally.

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Oh goody...I saved that recipe link on my favorites about a month ago but haven't tried them yet. I tried a different recipe instead that sounded easier...they made tastey biscuits but not rolls. I am so glad you made them and that they are so good :P Thanks!

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Rachelle could you please post your flour blend. Oh by the way I tried you Choc. Chip cookie recp. last night and my family loved them. I know I ate too many. Thanks for posting. :D

Chrissy

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Well, they were a huge hit! The kids looked at me like I was crazy, giving them "candy" for breakfast, but since we only do sweet breakfasts Christmas morning, I suppose this was OK ;)

My own flour blend has 7 different flours in it, I order 25# bags of flour from Bob's Redmill and I make up this blend and store extra gallon bags in the freezer-I like to have 2 extra at a time. Anyway, this is what I came up with and it's also my staple flour in Lorka's flax bread:

2c cornstarch

2c tapioca

1c w rice

1c bn rice

1/2c sorghum

1/2c flax seed

1/2c almond meal

2 tbs potato flour (only because I bought it by accident and feel like I need to use it somewhere :rolleyes: )

It's a little excessive as far as the amount of flours in 1 blend, not sure how I came up with the "concentrations" but it really works universally.

Thanks for posting. I was wondering what your flour mix is. Do you use this for everything adding x-gum and b. soda/powder in place of Pamela's mix? Thanks

oops, I just read universally

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Thanks for posting. I was wondering what your flour mix is. Do you use this for everything adding x-gum and b. soda/powder in place of Pamela's mix? Thanks

oops, I just read universally

I also need to specify I use this flour blend for all of my yeast bread recipes. I use the Pamela's for everything else. When I use my own blend, I have to add the xanthan, b.powder and soda. I haven't yet tried to alter a regular yeast bread recipe, only a defined gluten-free one. I've read too many bad experiences trying to alter a reg. gluten recipe to try. For this blend, I basically add up all the flours listed in a given recipe and replace with my blend. Never had it turn out bad yet....

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In your opinion, does it work fine to sub Arrowroot for Cornstarch? It looks the same, seems to feel the same - but I know it seems to be a little different for use as a thickener - so I was just wondering...

Thanks,

Dawn

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In your opinion, does it work fine to sub Arrowroot for Cornstarch? It looks the same, seems to feel the same - but I know it seems to be a little different for use as a thickener - so I was just wondering...

Thanks,

Dawn

Yes, you can do that. The "starches" are interchangeable in recipes.

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Update: I made these again for a brunch yesterday, I made 1 pan of the original recipe and in an attempt to be a little healthier, I cut the butter I had added to the filling (1/2 stick) to just brushed on, so maybe 1-2tbs, and then I added a mixture of 1 apple finely chopped, 1/2c brown sugar and 1.5tsp cinammon as the filling. I didn't use the icing either. I also figured out, if anyone is interested-and maybe it's better to ignore-the regular recipe has 400 calories per 9 roll recipe and the apple rolls have 300 per 9 rolls (I get 9 rolls because the 2 end cut "waste" pieces, I put together as 1 roll as the center roll in the pan.

The apple ones were more popular than the regular too!

Happy baking :)

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