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Gluten Free Cinnamon Rolls Recipe « Rockin Mama™Rockin ...
Dec 17, 11:51PM
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Do you ever wonder how traditions begin? One year (which one I can't remember), my husband decided that we'd have cinnamon rolls on Christmas morning. I have a bit of a sweet tooth (ahem), particularly when baked goods include cinnamon and cream cheese icing, so I thought it was a wonderful idea. Traditionally, these fluffy pillows of cinnamon and brown sugar goodness are made from a yeast-leavened dough which gives them their lighter, softer texture. Getting conventional dough made with flour to rise can be a challenge in and of itself. You can imagine how much more difficult this is when using gluten free flours. But I love a challenge and baking is therapeutic for me, so I decided to take on this venture of making Gluten Free Cinnamon Rolls!
Several years ago, my mother-in-law was diagnosed with a Gluten Intolerance and from spending time with her during our visits, I see how challenging it is, since gluten is in practically everything! Fortunately, there are a number of brands offering gluten-free ingredients and foods. In fact, our local Walmart has an entire section dedicated to gluten-free foods, which is where I shopped for my ingredients.
Baking is a science which requires precision, unlike cooking where the margin for error is greater. This particular recipe took 3 attempts since I wanted to make sure the flavor and the texture were to my satisfaction. The overall process (which I'll walk you through) took me approximately 3 hours which includes preparing the dough, the filling, and the icing. While in theory you could prep the dough the night before, I have not tried it and I can't guarantee the dough will be as light and fluffy once it has sat in the fridge. Remember that you only have one opportunity to let the yeast work its magic.
Here is what you'll need (all of the ingredients were purchased at my local Walmart).
Preparing the dough:
1. Make sure the yeast you're using is fresh (and gluten-free) by checking the expiration date. I picked up a package of Red Star Active Yeast at my local Walmart. While many recipes simply instruct you to add all of the ingredients for the dough together, I recommend "proofing" the yeast first to determine if your yeast is active. Simply dissolve the yeast in warmed milk and wait for it to bubble and foam. Remember that if your milk is too warm or too cold, the yeast won't work its rising magic. If your yeast didn't "proof" you might visit Red Star's website to troubleshoot.
2. Once you've combined all of your ingredients, allow the dough to rise in a warm place. I like to turn on my oven to the lowest setting for a few minutes and then turn it off and let my dough rise inside with the door ajar. Just remember not to "bake" the dough. If your dough appears to be too sticky you can add a small amount of flour before setting it to rise, but avoid adding too much and thus drying out the dough.
3. While my dough was rising, I started working on the filling and the icing. My filling incorporates my favorite nut…pecans! Simply crush them with kitchen mallet. I like a few pecan chunks so I don't crush them completely. Mix the brown sugar, pecans, cinnamon, and softened butter together until it forms a soft paste and set aside.
4. The icing is probably my favorite part of these cinnamon rolls! And, since it's pretty difficult to mess this up, you can adjust your ingredients to your palate. I like to use a lot of cream cheese with a small amount of butter, a hint of vanilla and some powdered sugar. You can also add a splash of freshly squeezed orange juice if you'd like. Whip everything together using your stand mixer and set aside or place in the fridge until you're ready to use it. My recipe goes light on the sugar so if you find that you like your icing a bit sweeter, feel free to add more powdered sugar. I felt like these rolls were sweet enough with the brown sugar/cinnamon/pecan filling and the icing was a nice compliment to the recipe without being overwhelmingly sweet.
5. After you've prepared the filling and the icing, it should be time to start assembling your cinnamon rolls. This is yet another process with little margin for error so be forewarned. Cut 2 pieces of parchment paper out slightly larger than the 13 inch square you are going to roll out.
6. Spray the parchment paper with a touch of cooking spray. I prefer cooking spray over flour so that I don't dry out my dough.
7. Roll or flatten your dough out into a 13 x 13 inch square. I don't typically measure but simply roll it out according to thickness, which should be about 1/4 inch thick. If you roll it out too thin, your cinnamon rolls will burst with cinnamon sugary goodness (which isn't necessarily a bad thing) : )
8. Brush a small amount of milk onto the dough to prevent the filling from separating during baking.
9. Spread an even layer of filling onto the dough, leaving a 1 inch border all the way around.
10. Beginning at the top of the parchment paper, roll the dough down towards you into a log.
11. Use a serrated knife to cut the dough into 10 equal slices. Note: I highly recommend using a circular pan/dish to bake your cinnamon rolls in. The depth of this pan will determine how thick to slice the dough. You want the rolls to sit next to each other for support so they will rise evenly.
12. Optional: Allow the rolls to continue rising for another 30-60 minutes if desired.
13. Bake at 400 for 18-20 minutes, or until a knife inserted in between the rolls comes out clean. Do not over bake.
14. Remove from oven and ice immediately. Best when served warm!
Gluten Free Cinnamon Rolls Recipe
Ingredients
- 1 tablespoon of active dry yeast
- 2/3 cup low-fat milk
- 1/4 cup organic cane sugar
- 2 tablespoons of unsalted butter
- 1/4 cup sunflower oil
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups gluten free flour
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Filling:
- 1/2 cup organic brown sugar
- 1/2 cup chopped pecans
- 3 teaspoons of cinnamon
- 6 tablespoons of unsalted butter, softened
- Icing:
- 8 ounces of light cream cheese
- 1 cup of powered sugar
- 2 tablespoons of unsalted butter, softened
- 1/2 teaspoon of vanilla
Instructions
- Dissolve the yeast in warmed milk and allow to bubble/foam
- Add sugar, butter, sunflower oil, and vanilla and mix to combine
- Add egg and mix thoroughly
- Mix gluten free flour with xanthan gum, baking powder, baking soda, and salt in a separate bowl
- Add flour mixture to wet ingredients and mix until combined
- Once dough has risen, roll out between 2 pieces of greased parchment paper (square should be approximately 13x13" and 1/4 inch thick)
- Brush a small amount of milk onto dough
- Spread filling on top of dough, leaving a 1 inch margin all the way around
- Starting from the top of the parchment paper, roll the dough towards you into a log
- Using a serrated knife, cut the log into 10 equal pieces
- Place rolls in a round, greased baking pan/dish
- Allow to rise for 30-60 minutes, if desired
- Bake at 400 degrees F for 18-20 minutes or until a knife inserted in between the rolls comes out clean. Do not over-bake
- Remove from oven and ice immediately
2.2
http://rockinmama.net/gluten-free-cinnamon-rolls-recipe/After 3 attempts, I can honestly say that I was so happy with the results. And neither my kids nor my husband could taste that they were gluten-free. Success! Now, if only I could make these last until Christmas morning!
What traditions do you celebrate during the holidays? If you have a favorite recipe, craft, or activity, I'd love to share it below.
Recipe for Copenhagen Dessert - Kalofagas - Greek Food & Beyond ...
Dec 17, 11:36PM
The dessert you see here has nothing to do with the Danish capital and surprisingly, mention of Copenhagen and many Greeks do not even know it exists in the Greek repetoire of desserts. Copenhagen is a syruped dessert that looks like a Baklava on the surface but once you cut into it you see that only the outer layers contain phyllo. The inside of a Copenhagen dessert contains a cake mix similar in texture and taste to a Karydopita.
In this instance, the cake mix contains both ground almonds and walnuts and the mix gets its light, airy texture by whipping egg whites into a meringue then folding in the remaining ingredients before pouring into the phyllo pastry-lined pan. I served this dessert last week at my Christmas dinner at Megas on the Danforth (Toronto's Greektown) and it was a huge hit! 
Copenhagen
(serves 12)
1 lb. of unsalted butter, melted
Half of (1 lb. package) of frozen phyllo pastry, thawed overnight in fridge
For the filling
1 1/2 cups ground almonds
1 cup ground walnuts
2 cups of bread crumbs
2 cups of fine semolina
8 large eggs
1 cup granulated sugar
2 Tbsp. of brandy
1/2 tsp. of ground cinnamon
1 tsp. baking powder
whole cloves
For the syrup 3 1/2 cups granulated sugar
3 cups water three strips of lemon peel
juice of 1/2 lemon
- Let's make the syrup first. Add all the syrup ingredients into a medium pot and bring to a boil. Reduce to a simmer and cook for 10 minutes. Take off the heat and allow to cool.
- To make the filling, separate the yolks from the whites into two large bowls. Add sugar to the egg yolks and beat with a hand mixer then add the brandy and continue to mix until creamed.
- In a third bowl, add the almonds, walnuts, breadcrumbs, semolina, baking powder and cinnamon and blend with a fork.
- With the bowl of egg whites, add a pinch of salt and beat well with a stand mixer until you have stiff peaks (meringue).
- Meanwhile, take your phyllo out of the fridge to come to room temperature.
- Now in increments, add meringue into the cream egg mixture, folding in then add nut mixture. Repeat folding in meringue, nut mixture into creamed egg mix until complete.
- Cover the phyllo sheets with a damp towel so they don't dry out. Take a sheet, brush one side with butter, and lay it into a deep 11 X 9 inch pan with a quarter of it hanging of the top edge. Repeat for the bottom, left and right edges of the pan. Place the fifth sheet directly into the pan, so the entire bottom of pan is covered.
- Now fill the pan with batter and fold in the overhanging phyllo sheets then lay 5 more phyllo sheets (buttering each one with a brush). Tuck the edges of the top phyllo layers with a brush down along the sides.
- Cut into the top layers of phyllo to make your slices then insert whole cloves into the middle of each piece. Preheat your oven to 350F, middle rack for 50–60 minutes or until phyllo is deep gold in colour.
- Take out of the oven and pour the syrup over the entire dessert with a ladle. When the syrup is done, complete cutting the pieces by cutting through each piece to the bottom. Allow to cool and keep uncovered in a cool, dry place (basement or cellar).
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© 2013, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Recipe for sour cream-pecan coffeecake
Dec 17, 11:03PM
Serves 10
| Butter (for the pan) | |
| Flour (for the pan) | |
| 2 | cups flour |
| 1 | tablespoon baking powder |
| ¼ | teaspoon salt |
| 1 | cup (2 sticks) unsalted butter, at room temperature |
| 2½ | cups granulated sugar |
| 2 | eggs |
| 2 | cups sour cream |
| 1 | tablespoon vanilla extract |
| 1½ | cups pecans, coarsely chopped |
| 1 | tablespoon ground cinnamon |
1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan. Sprinkle the pan with flour, tapping out the excess.
2. In a bowl, whisk and blend the flour, baking powder, and salt.
3. In an electric mixer on medium speed, cream the butter with 2 cups of the sugar until light. Beat in the eggs, one at a time, followed by the sour cream and vanilla.
4. With the mixer set on its lowest speed, beat in the flour mixture just until blended.
5. In another bowl, combine the remaining ½ cup of sugar with the pecans and cinnamon; stir well. Spread half the batter in the pan. Sprinkle with the nut mixture. Spread the remaining batter over the nuts.
6. Bake for 45 minutes or until a skewer inserted in the center of the cake comes out clean. Set the pan on a wire rack to cool for 20 minutes. Turn the cake out onto the rack and cool 20 minutes more.
Adapted from "The Silver Palate Cookbook"
Recipe for French bread pudding
Dec 17, 11:03PM
Serves 6
This recipe came from a "chef-friend of a friend," says Alex Beram of Charlestown, who suggests finishing the rich dish witha dollop of whipped cream or a drizzle of maple syrup.
| Butter (for the dish) | |
| 1 | baguette, cut into ½-inch cubes |
| 6 | eggs |
| ¼ | teaspoon ground cinnamon |
| ¼ | teaspoon ground nutmeg |
| 1½ | cups heavy cream |
| 1 | cup sugar |
| ¼ | cup Kahlua or Baileys Irish Cream |
| 1 | teaspoon vanilla extract |
1. Set the oven at 375 degrees. Butter a 9-inch-square baking dish. Have on hand a rimmed baking sheet.
2. Lay the baguette cubes on the baking sheet and toast for 8 minutes or until firm but not golden.
3. In a large bowl, whisk the eggs, cinnamon, and nutmeg.
4. In a saucepan, combine the cream, sugar, Kahlua or Baileys, and vanilla. When bubbles appear at the edges, slowly pour a ladleful of the hot cream mixture into the egg mixture, whisking constantly so the eggs do not cook. Continue slowly whisking in the cream mixture until fully incorporated.
5. Place the bread in the baking dish. Pour the cream mixture on top. With your hands, press the bread gently so the cream soaks it. Cover and refrigerate for at least 2 hours or for up to 2 days.
6. Set the oven at 350 degrees. Let the pudding sit out for 30 minutes.
7. Bake for 45 to 50 minutes or until golden brown and puffed.
Adapted from Alex Beram
Reader recipe: Macaronie pie casserole
Dec 17, 11:03PM
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Recipe for Southwestern egg bake
Dec 17, 11:03PM
Serves 8
Medfield resident Adele Kohler first had this egg, chile, cheese, and sour cream dish at an inn in California. It came from Sara Moulton's Food Network TV show, "Sara's Secrets."
| Butter (for the dish) | |
| 1 | can (8 ounces) mild green chiles, drained and stemmed |
| 1 | pound Monterey Jack cheese, coarsely grated |
| 12 | eggs |
| 2 | cups sour cream |
| Salt and pepper, to taste | |
| 1 | cup salsa (for serving) |
| 1 | cup guacamole (for serving) |
| Extra sour cream (for serving) |
Kayana Szymczak for The Boston Globe
The Kohler family — Will, Adele, Scarlett, 8, Ella, 11, and John, 13 — in their Medfield kitchen.
1. Set the oven at 350 degrees. Butter a 9-by-13-inch baking dish.
2. Cut the chiles in half lengthwise and remove the seeds. Arrange in a single layer on the bottom of the baking dish. Sprinkle the cheese on top.
3. In a bowl, whisk together the eggs, sour cream, salt, and pepper. Pour the egg mixture over the cheese and smooth the top with a spatula.
4. Bake for 45 minutes or until the mixture is set in the middle and golden brown.
5. Serve with salsa, guacamole, and sour cream.
Adapted from "Sara's Secrets"
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