Cinnamon Rolls

[Kylie]

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!

[tarnalberry]

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]

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]

Kylie

Please share your recipe !

[Jestgar]

Kylie

Please share your recipe !

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

[Kylie]

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]

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 ) for those that want it.