Hooboy it’s the last post I’ll actually post from the US! I guess I should queue some for next week, because I have no idea what my internet situation will be at first in Greece. I also don’t know what my kitchen situation will be, so once I burn through my queue, things may slow down for a while. We’re going to have to see! For now, though, something else I made for my going away brunch:

It’s tricky to get something as theoretically structured as cinnamon rolls out of the general gloop that is gluten-free dough, but using some wax paper and with a bit of effort you can make some nice rolls!

Ingredients:

Dough:

• 2 1/2 cups gluten-free all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon xanthan gum
• 2 teaspoons instant yeast
• 4 tablespoons butter, room temperature
• 2 tablespoons vegetable oil
• 1 cup warm milk, plus extra for brushing on the dough
• 1 large egg
• 1 teaspoon vanilla
• 1 teaspoon Buttery Sweet Dough Flavor (if you don’t have it, use more vanilla)

Filling:

• 1 cup brown sugar
• 4 teaspoons cinnamon
• 6 tablespoons butter, room temperature

Icing:

• 6 tablespoons cream cheese, room temperature
• 1 1/2 cups powdered sugar
• 1/4 cup butter, room temperature
• 1/2 teaspoon vanilla

To make the dough, combine all the dry ingredients in a mixing bowl. Add the butter and blend on low until the mixture resembles coarse crumbs.

Add the liquids and mix until well blended.

Cover and let rise 1 – 1 1/2 hours, until puffy.

While the dough rises, make the filling by just stirring the ingredients together until well combined.

Once the dough is puffy, scoop it out onto some lightly greased waxed paper or parchment paper, and spread it out to an 8X16″ rectangle. I found it easiest to spread using a spatula sprayed with cooking spray. Brush the top with milk.

Spread the filling over the dough, leaving a border clear around the edges.

With one of the long sides towards you, lift the edge of the waxed paper, folding the edge closest to you over and starting the roll. Because it’s a soft gluten-free dough, you may have to sort of help the dough off the paper. Keep lifting the waxed paper and helping the dough off it and into a roll.

Oh GF, you are not the most convenient.

Using a sharp serrated knife, slice the roll into 8 pieces. Grease a cupcake tin and transfer the rolls into it.

Cover the rolls with a piece of greased plastic wrap and let rise 45 minutes to an hour, until puffy again. While the dough rises, preheat the oven to 350 degrees.

Bake 20-25 minutes, until golden brown.

While the rolls bake, beat together the icing ingredients with a mixer until smooth. I thought at first that it would need extra liquid, but it blended into a good consistency.

As soon as rolls come out of the oven, spread the icing on them, and serve.

I’ll be sharing this with YeastSpotting!

Gluten-Free Cinnamon Rolls

From King Arthur Flour.

Dough:

• 2 1/2 cups gluten-free all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon xanthan gum
• 2 teaspoons instant yeast
• 4 tablespoons butter, room temperature
• 2 tablespoons vegetable oil
• 1 cup warm milk, plus extra for brushing on the dough
• 1 large egg
• 1 teaspoon vanilla
• 1 teaspoon Buttery Sweet Dough Flavor or additional vanilla

Filling:

• 1 cup brown sugar
• 4 teaspoons cinnamon
• 6 tablespoons butter, room temperature

Icing:

• 6 tablespoons cream cheese, room temperature
• 1 1/2 cups powdered sugar
• 1/4 cup butter, room temperature
• 1/2 teaspoon vanilla

To make the dough, combine all the dry ingredients in a mixing bowl. Add the butter and blend on low until the mixture resembles coarse crumbs. Add the liquids and mix until well blended. Cover and let rise 1 – 1 1/2 hours, until puffy.

While the dough rises, make the filling by just stirring the ingredients together until well combined.

Once the dough is puffy, scoop it out onto some lightly greased waxed paper or parchment paper, and spread it out to an 8X16″ rectangle. Brush the top with milk. Spread the filling over the dough, leaving a border clear around the edges.

With one of the long sides towards you, lift the edge of the waxed paper, folding the edge closest to you over and starting the roll. Because it’s a soft gluten-free dough, you may have to sort of help the dough off the paper. Keep lifting the waxed paper and helping the dough off it and into a roll. Using a sharp serrated knife, slice the roll into 8 pieces. Grease a cupcake tin and transfer the rolls into it.

Cover the rolls with a piece of greased plastic wrap and let rise 45 minutes to an hour, until puffy again. While the dough rises, preheat the oven to 350 degrees.

Bake 20-25 minutes, until golden brown. While the rolls bake, beat together the icing ingredients with a mixer until smooth. As soon as rolls come out of the oven, spread the icing on them, and serve.