This weekend, we celebrated my oldest daughters 14th (!!!!!!!!!!!!) birthday with a sleepover. Breakfast for 10 hungry teen girls calls for big, gooey, soft, cinnamon rolls. It’s like a gluten free Cinnabon around here. (Anyone else miss Cinnabon???). Oy!
We have a French exchange student coming in next week and these sticky buns will definitely be on the menu of traditional American foods to feed her!
I spotted Pamela’s Artisan Flour Blend at Fred Meyer the other day and decided to recreate the buns that I’ve made using Pamela’s Bread and Baking Mix. The bread mix contains inulin which I am highly sensitive to and I feel really ick after indulging in anything made with it. The Artisan blend doesn’t contain inulin (yay!).
Here’s the recipe for my modified amazing gluten free cinnamon rolls:
Yeast mixture- 1/2 cup warm water + 1 tsp sugar + 1 pkg active dry yeast
Filling- 1 cube soft butter + 4 tsp cinnamon + 1 cup brown sugar
Remainder Dough Ingredients- 1 cube soft butter + 1/2 cup room temp cottage cheese + 3 1/3 cups Pamela’s Artisan Flour Blend + 1 tsp Xanthan gum + 1/4 cup sugar + 1/2 tsp sea salt + 2/3 cup warm water
Icing- 1 1/2 cups powder sugar + 3 Tbs soft butter + 1-3 Tbs milk
(you can add raisins and/or nuts at the filling stage if desired)
An hour or more before baking time- soften 2 cubes butter and bring 1/2 cup cottage cheese to room temp (for each batch of 6-10 rolls).
Preheat the oven to 350F.
Now, place one cube of softened butter and 1/2 cup of cottage cheese into the mixer bowl and cream together.
Meanwhile, measure 1/2 cup of VERY warm water (110F or so) and add 1 tsp sugar + 1 pkg of active dry yeast. Stir briefly and allow the yeast to bloom for 5-10 minutes.
While the yeast is doing it’s thing, take your other cube of softened butter and place into a bowl. Add 4 tsp cinnamon and 1 cup brown sugar. Mix well until you have a bowl of brown sugar buttery goodness (my kids like to steal tastes of this!).
Now, your yeast should be nice and frothy (my kids think it looks DISGUSTING). Once it’s ready move on to the next step (one of our batches, we tossed out the yeast and repeated this process to get prefect, frothy yeast).
Add 3 1/2 level cups of Pamela’s Artisan Flour to your cream mixture in the mixing bowl. Add 1/2 tsp Celtic sea salt, 1 tsp Xanthan gum, 1/4 cup evaporated cane sugar, your yeast mixture, and an additional 2/3 cup warm water. Mix until you have a nice dough but don’t over mix (no one wants tough buns!).
Now, the somewhat tricky part-
Tear off two sections (about 20-24 inches) of parchment paper. Lay one piece on a flat surface. Place your dough on the parchment paper. Shape your dough into a rectangle with your hands. Place the 2nd piece of parchment on top and roll your dough out into a large rectangle that’s about 1/4 inch thick. Lift the parchment as needed and use your hands to manipulate the shape. I like my rectangle to be as uniform as possible.
Remove the top layer of parchment once your dough has reached the shape you desire. Spread the cinnamon/sugar/butter mixture all over the dough– be sure to go completely to the edges.
Now, use the parchment to help roll your dough into a log. Move the parchment as you go to make sure it rolls up tight (no sloppy buns here!). Now, to cut your rolls– I like to use a long piece of dental floss to make the cuts… this keeps them clean and not squished up. You can get anywhere from 6 (BIG) buns to 10 average sized per batch. I usually make 9-10 because my kids really don’t need a cinnamon roll as big as their heads. :-)
Place your buns flat in a baking dish leaving a little room between them to rise. Allow to rest for about 90 minutes. Now, you can bake them or put in the refrigerator (and bake fresh in the morning– this is what I like to do!). Bake at 350F for about 50minutes (they will get slightly browned.
I make an icing using 3 Tbs of soft butter, 1 1/2 cups of powder sugar, and a little milk or cream until it reaches the consistency I like.