Last year while I was starting out and experimenting a lot with gluten free baking I tried to bake cinnamon rolls. The result was okay but if I compare last years version with a gluten free flour blend by Schär to this years result…..Wow what a difference! These are so fluffy and have much more taste!
This takes some preparing, but the good news is that you can freeze the rolls before baking them. You can prepare the dough now and freeze them and then on Christmas eve you take them out of the freezer and put them into your fridge and then on Christmas morning you bake home made fresh cinnamon rolls for the whole family…easy peasy!
You can also reheat them for 30 seconds in the microwave before eating them as we did for like a week. The rolls are very yummie but after eating one, you are stuffed.
December calls for comfort food
You can always finish of your rolls with some frosting, but for me there was enough sugar involved.
This is a recipe that contains a lot of sugar and therefore is not something I will often bake, but it is perfect for the holidays! A little Christmas music, the tree lights on, a nice cup of tea and some magazines….and then to top it off a little piece of these great cinnamon rolls….= me happy!
Oh dear!
- 55 gr butter (zero lactose or soy based)
- 110 gr brown sugar
- 40 gr maple syrup
- 1 tbsp vanilla sugar
- 2 tbs (almond) milk
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- 30 gr butter (zero lactose or soy based)
- 110 gr brown sugar
- 20 gr ground cinnamon
- 260 gr of brown rice flour (or 100 gr rice flour + 70 gr chestnut flour + 30 gr corn meal + 60 gr Teff meal)
- 100 gr potato starch
- 100 gr tapioca starch
- 1 tbsp xanthan gum
- 1 tbsp dried yeast
- 40 gr maple syrup
- ½ tsp salt
- 40 gr of white chocolate milk powder or vanilla pudding mix (you can replace this by plain vanilla sugar for a non dairy recipe)
- 7 gr baking powder
- 50 gr butter (zeor lactose or soy based)
- 115 gr water
- 1 large egg
- 170 ml (plant based) milk
- 1 tsp apple vinegar
- 2 tbsp oil (I used Isio 4)
- 1 tsp vanilla extract
- First start with the topping. Heat the butter over low heat in a small saucepan add the brown sugar, maple syrup and vanilla sugar until the sugar is melted. Whisk in the milk. Remove from the heat and pour them in a greased baking pan with high sides. I used a pyrex pot.
- Mix the flour(s), xanthangum, yeast, potato and tapioca starch, salt and vanilla sugar or powder and the baking powder in your stand mixer.
- Put the water and butter in a glass cup and microwave until the butter is melted, stirr and add milk, the egg, maple syrup, oil and vinegar.
- With the mixer running pour the wet ingredients over the dry ones and mix for about 3 minutes.
- Scrap down the bowl if you have to.
- In the meantime mix together the brown sugar and cinnamon and butter for the filling.
- Spread a large plastic foil on your counter and put a ball of dough on top of it. Cover with some foil and start rolling the dough out until ½ cm thick.
- Now comes the tricky part, take of the top plastic cover and do this very gently. Sprinkle with the filling but leave on side (1cm) without filling.
- Now you need to start lifting the end of your dough carefully to roll it up. The best way to do this is by lifting the plastic foil little by little.
- When you have a big roll you need to cut your buns or rolls in the desired size. I used a knife and cleaned it after every cut. I made 8 rolls out of this dough.
- Put the rolls next to each other in the baking tin (or in this case Pyrex pan).
- Let the rolls rise for 30 minutes. Now you can either freeze them, put them in the fridge to bake the next day or bake them right away.
- Preheat the oven to 180°C.
- Bake for 25 minutes until golden brown.
- Remove from the oven en let them cool down to room temperature before enjoying them.
- When you take them out of the pan you can flip them so the sticky bottoms are up. Yummie!
They look so sticky but are so delicious!