It occurred to me one night that the process for making gluten-free cinnamon rolls might be different. See, gluten-free batter rises better if it is wet, but if it is too wet, you can “roll” it easily. The result of most GF cinnamon rolls are stiff “rolls” that taste good, but are a bit dry and hardly gooey. So, how would you make a spiral with a wet batter? Suddenly the image of a bicolor cupcake frosting came to mind. Eureka – just pipe it!
Now I know that piping isn’t for everyone, and it is a bit fussy. My husband correctly pointed out that you could just layer the filling and dough, but by golly I wanted spirals. So, this is the result of the experiment and my submission for this month’s “Go Ahead Honey It’s Gluten Free” theme Breakfast in Bed, hosted by Naomi at Straight into Bed, Cakefree and Dried.
No Aaron didn’t get to eat these as breakfast in bed – I would have to be able to walk into their room without tripping over toys for that. In fact he didn’t even get them for breakfast, but he did give a thumbs up for his after dinner treat.
Gluten Free Cinnamon Swirl Roll
Recipe by Sheryl Davies
• 1/4 cup millet flour (1.75 oz)
• 1/4 cup brown rice flour (1.75 oz)
• 1/2 cup tapioca starch (2.5 oz)
• 2 cups cornstarch (10 oz)
• 2 Tb (1 oz) sweet rice flour
• 1 t baking powder (optional)
• 1 packet of yeast
• ½ tablespoon kosher salt
• 1 tablespoons xanthan gum
• 1 1/2 cups buttermilk
• 1/3 cup honey/agave syrup
• 2 large eggs
• 1/2 cup butter, melted and cooled slightly
• 2 t vanilla extract
• 6 ounces dark brown sugar, approximately 3/4 cup packed
• 1 Tb ground cinnamon
• ½ tsp ground cardamom
• Pinch salt
• 4 tablespoons unsalted butter, softened
Note: If you want you can also add raisins plumped in water or juice or chopped nuts.
• 2 1/2 ounces reduced fat cream cheese, softened, approximately 1/4 cup
• 2 tablespoons milk
• 2 1/2 ounces powdered sugar, approximately 3/4 cup
- Mix all flours, starches, baking powder, yeast, salt and xanthan gum together in a bowl.
- In a separate container, blend together buttermilk, honey/agave syrup, eggs, butter and extract. This will go faster in a blender or with a stick blender.
- Mix together flour and liquid blend in a stand mixer or by hand, until well blended.
- Cover loosely and allow to rise at room temperature for 2-3 hours.
- To make filling, mix together sugar, salt, cinnamon and cardamom. Add butter and mix until well blended.
- Place a large piping tip in an 18 inch piping bag. I used a size 17 round tip. Take half of the filling, and spread it evenly up 2/3 of one side of the bag. Then put half the dough batter on top of filling. Pipe a small portion out until filling comes out with the batter, and pipe in spirals onto a piece of parchment, making sure to keep the filling on the inner edge.
- Place parchment strips between the rolls if you wish to keep them so they will separate easily, but you don’t have to do this. Pipe 2 rows of 4 rolls, such that they will fit in a 9x13 pan. They should be piped closely together.
- Cover loosely and place in the fridge overnight. You can skip this step, but it will be a less developed flavor.
- In the morning, place a shallow pan of boiling water in the oven (don’t turn it on!). Place the rolls in the oven and allow to rise for 30-45 minutes. Remove the rolls, and preheat the oven to 350. Make sure it is at temperature.
- Place the rolls in the oven, and splash ½ cup of water onto the shallow plan. Bake for 30 – 45 minutes, or until light golden and the internal temperature registers about 190.
- Remove from oven and make topping.
- Blend together with mixer or stick blender cream cheese and milk. Stir in powdered sugar and then blend until well mixed. Add extract, salt and lemon juice to taste. Remove parchment from in between rolls if you used it and drizzle topping.
- Enjoy gooey rolls.