Sunday, November 13, 2011

Ooey Gooey Gluten Free Cinnamon Rolls

Oh so yummy cinnamon rolls. My husband requested some cinnamon rolls this morning and my gluten free son of course was right there behind him begging for some too. I found a few that sounded good and combined it into my own....
I am without my good camera so I could only take a few with my crappy camera. I will add more in next time I make them...if I ever see my good one again(It is currently en route to the Nikon repair place and "missing", was supposed to be delivered on the 9th, but they have not received it)


1 TB yeast
1/2 cup warm water
3/4 cup warm milk
5 TB sugar
1 TB xanthan gum
1 tsp baking powder
1 cup superfine brown rice flour
6 TB potato starch
3/4 cup tapioca starch
2 TB corn starch
1 1/2 cup sweet sorghum flour
4 TB butter, melted
2 TB canola oil
2 tsp vanilla
1 egg
1 tsp cider vinegar

2 TB butter
1/2 cup brown sugar
2 ts cinnamon
raisins/pecan as desired

1/4 cup sour cream
1/2 cup powdered sugar

In a bowl combine yeast, milk, water and sugar. Allow to sit for 5-10 minutes until foamy.

While that is proofing in another bowl combine xanthan gum, baking powder, brown rice flour, potato starch, tapioca starch and corn starch.

When the yeast mixture is done proofing add in butter, oil vanilla, egg and cider vinegar. Mix well.

Add in flour mixture, 1/2 cup at a time until fully incorporated.

I switch to my dough hook at this point, if you are using a kitchenaid mixer

Slowly add in sorghum flour 1/2 cup at a time until you get a dough that holds together well, it will still be sticky but you want to be able to handle it without making a gooey mess. You may need more or less flour to get it just right so add slowly.

Knead for about 3-5 minute.

Turn dough onto a surface that has been lightly floured(you can used sorghum or rice flour, which ever you prefer)
Sprinkle the top with a little more flour and roll to a large rectangle, I made mine about 15 x 8-9

Combine melted butter, sugar and cinnamon and spread over the rectangle all the way to the edges.
Sprinkle with raisins or pecans if desired and lightly press them in.

Roll you carefully from the longer side.

Slice into 1.5 inch pieces  and fit into a greased pan.

Cover loosely and allow to rise 30 minutes in a draft free location(I always stick it in my oven to rise, just make sure you take it out before you turn the oven on to preheat , yes I have done that before LOL)

Bake in preheated 350 oven for 25-30 minutes, this time makes the middles slightly underdone which we prefer. You can increase the bake time if you like, just watch the tops so they dont burn.

Mix the sour cream and powdered sugar until no lumps remain.
Pull them out and immediately frost.

Allow to set for 5-10 minutes then scoop and serve!

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