Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Cinnamon Rolls


Kylie

Recommended Posts

Kylie Explorer

Tis the holiday season and so it is time for me to start making cinnamon rolls as gifts for friends and neighbors. Last year I made them gluten free for the first time and they tasted amazing. My only problem was that the filling fell out the bottom as they cooked. Anybody have a good idea to keep the filling in while they bake so you don't have to scoop it out of the pan and put it on top after? I want them to look just like Cinnabon rolls, because they taste just as good! Thanks!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

I'm not sure what filling you mean? There should only be a thin layer of melted butter/sugar/cinnamon (and nuts if you use them) between the layers of dough. Frosting goes on after they've come out of the oven. What is it that's "falling out"?

MagpieWrites Rookie

I've had something similar happen a time or two (even BEFORE having to make them gluten free!) and have found that if after I cut the rolls - and at the risk of looking like I am babbling are you first: rolling out in a large sheet, spreading some butter, sprinkling with cinnamon & sugar, rolling up, than slicing? If that's the way you are making them... at the point after I cut mine and am setting them into the pan - I pinch the bottoms just a bit. It cups the top side out a bit, but seems to help keep all the gooey goodness IN the roll and not shellacked to the bottom of the pan.

Also - using parchment paper is amazingly helpful. With it - even if the goodness falls... I don't have to scrub caramelized sugar off my pans for days.

mamaw Community Regular

Kylie

Please share your recipe !

Jestgar Rising Star
Kylie

Please share your recipe !

seriously! Anything with enough goo to fall out the bottom is something I want to be making!

Kylie Explorer

Roll Ingredients

2 tablespoons butter

1/4 cup sugar

2/3 cup milk, room temperature (I use 2% lactaid- a lower fat count doesn't hold together as well and this mimics real milk a lot better than soy or other subsitutes)

1 tablespoon yeast

1 egg

1/4 cup canola oil

1 1/2 cup gluten free flour blend (I use Bette Hagman's)

1/4 teaspoon xanthan gum

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

Filling Ingredients

1 stick melted butter

1 cup brown sugar

1 1/4 teaspoon cinnamon

1/3 cup chopped nuts- optional (I don't add nuts, haven't tried it with nuts)

Topping

1/4 cup cream cheese (You can use Neufch

Kylie Explorer
I've had something similar happen a time or two (even BEFORE having to make them gluten free!) and have found that if after I cut the rolls - and at the risk of looking like I am babbling are you first: rolling out in a large sheet, spreading some butter, sprinkling with cinnamon & sugar, rolling up, than slicing? If that's the way you are making them... at the point after I cut mine and am setting them into the pan - I pinch the bottoms just a bit. It cups the top side out a bit, but seems to help keep all the gooey goodness IN the roll and not shellacked to the bottom of the pan.

Also - using parchment paper is amazingly helpful. With it - even if the goodness falls... I don't have to scrub caramelized sugar off my pans for days.

Yes its the sugar that is falling out. I will try the pinching to see if that helps. Thanks! Oh, the recipe is below (or above, don't really know when this post is going to go :D ) for those that want it.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,864
    • Most Online (within 30 mins)
      7,748

    RobiBob
    Newest Member
    RobiBob
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • xxnonamexx
      Try a multivitamin maybe it will cover what you are deficient in.
    • cristiana
      Agreed, and I can't remember exactly and haven't got time to check, but I think my blood didn't normalise for eight years! For years I read this forum thinking why can't I get my numbers down - everyone else manages to.   But my gastroenterologist didn't seem to worry about it, which makes me think he either thought I wasn't complying to the diet, or he'd seen similar cases.
    • trents
      Yes, being off gluten for 3 months would likely yield negative results. To get accurate testing redone you would need to restart gluten consumption for several weeks (the "gluten challenge") to the tune of at least 10g of gluten daily (about the amount found in 4-6 slices of wheat bread).
    • trents
      That is one of the tests covered in the article I linked you above.
    • RMJ
      Antibodies to Deamidated gliadin peptides.  It is another celiac antibody test. The main test is the one you had, TTG,  But a full panel will also include DGP IgA and IgG.  I was positive on all of them!
×
×
  • Create New...