Make these delicious (gluten-free and vegan!) cinnamon rolls part of your brunch repertoire.
Gluten-Free Cinnamon Rolls
Adapted from Cook's Illustrated's Quick Cinnamon Buns
1 Form the dough.
2 Use a rolling pin to roll out the ingredients on a floured sheet of parchment.
3 Cover the dough with the filling mixture. Make sure to leave a 1/2-inch border!
4 Use your hands to curl the dough.
5 Slice the dough into 8 to 10 pieces.
6 Bake until golden and let cool.
7 Cover with glaze and serve.
Dough:
3/4 cup brown rice flour
1 cup potato starch
1 cup tapioca starch
1/4 cup millet flour
2 teaspoons xanthan gum
2 teaspoons baking powder
3/4 teaspoon baking soda
3 Tablespoons dark-brown sugar
1 teaspoon vanilla
3/4 cup melted organic shortening, divided
1 1/4 cup non-dairy milk
1/4 cup tapioca flour/sugar mix for rolling
Oil, for pan
Filling:
3/4 cup packed dark-brown sugar
2 teaspoons cinnamon
1 tablespoon dairy-free shortening
Icing:
(Double if you like a lot of icing.)
2 Tablespoons melted organic shortening
2-4+ teaspoons non-dairy milk
3/4-1+ cups confectioner's sugar
Splash of vanilla extract (optional)
Preheat oven to 400F. Oil a 9-inch round cake pan.
Make the dough: In a mixing bowl, combine the dry ingredients. Stir in the vanilla, ½ cup of the melted shortening, and the non-dairy milk. Mix with a wooden spoon until dough looks shaggy. Knead the dough a bit with your hands until it comes together in a ball. Let stand for a few minutes to thicken.
Meanwhile, make the filling: combine the ingredients in a small bowl. Taste and add more cinnamon, if desired. Set aside.
Turn the dough onto a large piece of floured parchment. The dough should be moist; if it seems sticky, add some flour before rolling. Gently roll the dough into a rectangle, approximately 9 x 12 inches. Brush the surface with half the remaining melted shortening, then evenly distribute the filling mixture over the dough, leaving a ½-inch border on all edges. Press the filling into the dough.
To form the dough into a log, start at the long side of the paper, then curl the dough together, using the paper and your hands to guide it into a cylindrical shape. Pinch the seam to seal in the final turn. Turn the dough so the seam side is up. Using a sharp knife, slice the dough into 8 to 10 pieces.
Place each piece into the prepared pan, then brush with the remaining melted shortening.
Bake for 22 to 24 minutes, until tops are lightly golden and filling is bubbling.
Let cool in pan for 10 minutes. Then use a spatula to remove each roll individually; transfer to a cooling rack. To make the icing, combine the ingredients in a bowl until smooth, adding additional non-dairy milk for desired consistency. (If icing gets too thin, add more confectioner's sugar.) Pour, drizzle, or pipe the glaze over the rolls.
Serve warm. Store rolls in an airtight container for up to 3 days. Reheat to serve.
Tip:
Alternately, in lieu of a rolling pin, spread the dough into a rectangular shape using your hands.
Jennifer bakes her gluten-free heart out on her blog, The Cinnamon Quill, and maintains the gluten-free recipe online database Gluten Free Feed.
From: Nancy @SensitivePantry | 4/3/11 at 8:30 am
These look perfect for a Sunday morning baking project! So easy. Thanks for sharing.
From: Iris | 4/22/11 at 12:18 pm
Those look perfect for an Easter brunch! Yum!
From: Chloe | 6/14/11 at 4:55 am
hi-ya, I like all your posts, keep them coming.
From: Veganized Cinnamon Rolls | The Cinnamon Quill | 9/14/11 at 12:43 pm
[...] taken out the dairy and now they are vegan. They were originally featured on my post over at Whole Living, but I want to include them here as well, in case you are in the market for some quick vegan [...]