Okay, friend, let's talk about cinnamon rolls. But not just
The Irresistible Swirl: Homemade Gluten-Free Cinnamon Rolls
For the Dough: 1 cup warm milk ( dairy-free milk works fine too) (about 105-115°F)1 tablespoon granulated sugar ( organic granulated sugar )2 ¼ teaspoons active dry yeast ( active dry yeast )⅓ cup unsalted butter melted ( dairy-free butter also works)2 large eggs ( organic eggs )1 teaspoon pure vanilla extract ( pure vanilla extract )1 teaspoon apple cider vinegar ( organic apple cider vinegar )3 cups gluten-free all-purpose flour blend ( gluten-free all-purpose flour blend )(make sure it contains xanthan gum)½ cup tapioca starch ( tapioca starch )½ cup potato starch ( potato starch )1 teaspoon salt 1/4 cup milk powder (optional but improves texture)
For the Filling: ½ cup unsalted butter softened ( dairy-free butter or use the same you previously melted for the dough portion )¾ cup packed light brown sugar ( light brown sugar )2 tablespoons ground cinnamon ( organic ground cinnamon )
For the Cream Cheese Glaze: 4 ounces of cream cheese, softened ( dairy-free cream cheese also available )¼ cup unsalted butter, softened 2 cups powdered sugar ( organic powdered sugar )½ teaspoon pure vanilla extract 3-4 tablespoons milk ( dairy-free milk ), or as needed to desired consistency
Activate the Yeast: In a large mixing bowl (large mixing bowl ), combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the top, gently stir, and let it sit for 5-10 minutes until it becomes frothy. If your yeast isn’t bubbly and active by then you might have to restart and check the freshness to get this very first key action for dough creation for the final rise effect to happen correctly.Combine Liquids : Add melted butter, eggs, apple cider vinegar, and vanilla extract into the yeast mix and give it a good stir with aspatula until mixed fully. The apple cider vinegar is going to create added benefits to help texture development so it’s an important inclusion to make a much softer final result.Combine Dry Ingredients: In a separate, large mixing bowl (separate large mixing bowl ), whisk together the gluten-free all-purpose flour blend, tapioca starch, potato starch, salt, and optionalmilk powder (helps in a better consistency) and make sure all of them are equally and thoroughly combined by also getting air incorporated by the method used, usually is to sift them if you use this technique! It’s up to you.Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed using astand mixer fitted with a dough hook (or hand mixer - but that's a serious arm workout!). Mix until the dough comes together. Then, increase speed to medium and mix for about 5 minutes, until the dough is smooth, elastic, and slightly sticky to the touch but manageable for handling purposes on preparation steps for the final product form. Don’t fret too much if the mix seems wet it’s part of the overall result intended to be soft and puffy as it cooks!.First Rise: Lightly grease alarge bowl with olive or cookingoil spray . Transfer the dough to the bowl, turning it to coat the whole area. Cover the bowl withplastic wrap and let it rise in a warm place for 1-1.5 hours, or until almost doubled in size. If your kitchen is too cold, using the preheated oven, set at lowest with oven light (turn the oven off while proofing!) method of the controlled environment may prove a reliable trick to keep the same ambient for that intended duration. A good rise sets you to perfect rolls once done baking, also is great in developing texture and flavors as part of the core stages to achieve amazing baking qualities for the end result of great-tasting food items!Make Filling: In asmall mixing bowl , combine softened butter, packed light brown sugar, andground cinnamon until all parts form into paste looking spreadable uniform mix. Set aside until using on the next preparation step.Assemble the Cinnamon Rolls: After the dough is done resting by doubling its volume, carefully transfer it to a lightly floured surface or even a largesilicone pastry mat . Gently punch down the dough to release air (no over-pressing). Use a rolling pin (rolling pin ) to roll it out to a large rectangular shape. Spread the cinnamon-sugar filling evenly over the dough, leaving a small edge along the top clear for better closure action to occur. Roll the dough tightly, like you would for making a jelly roll to have layers inside as that perfect swirly section you are familiar with from rolls, before the final serving presentations, after the oven, using the serrated knife will produce amazing visible swirly parts and textures.Slice: Slice the roll into approximately 1 ½-2 inch pieces. This recipe produces between 12 to 16 parts. The use of unflavored dental floss will be excellent to prevent smushing side portions while creating sharp cuts through that roll to preserve its structural aspects too if you lack a serrated knife that remains ideal for its purpose.Second Rise & Bake : Arrange the sliced cinnamon rolls in a greased 9x13-inch baking pan (9x13-inch baking pan ). Cover lightly with a clean towel orplastic wrap and let them rise for another 30-45 minutes for a secondary boost. Preheat the oven to 350°F (175°C). Then, Bake for 20-25 minutes, or until the tops are golden brown. If some edges feel darker due to over-browning while others still look soft use a small foil sheet at specific hot spots for a while during bake if needed. Using sensorial checks and toothpicks is ideal too (check around all edges for completion to verify the final bake is correct ) !.Prepare the Glaze: While the cinnamon rolls are baking, make the cream cheese glaze. In alarge mixing bowl , beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mix,, and add milk (one tablespoon at a time if too thick or runny add milk or powder, until achieving the desired smooth consistencies that pour easily) that happens as texture aspects will vary depending on cream the cheese used on brand consistency on the base composition itself and all its interactions! You can make it thinner if needed depending on if prefer the glaze running evenly rather than a thick creamy coat on the final product result. This stage is fully up to your liking of the desired final glaze type too so adapt as required to reach the desired goal using available choices, it’s just a method for basic understanding to achieve more varied approaches and help become your very own perfected method.Glaze: Once cinnamon rolls have been baked remove them from the oven and cool on a wire rack then gently glaze those with warm cream cheese frosting. Then serve them as warm! You should obtain a glazed, beautiful,, and very flavorful masterpiece for yourself and those you wish to share with! ( Or don’t! It’s up to you since it was homemade to enjoy at your discretion and own terms!)
Tips & Tricks for Cinnamon Roll Glory
Yeast Temperature: Make sure the milk temperature is in that 105-115°F zone to properly activate the yeast, using a kitchenthermometer when needed is also always recommended so that temperature issues do not interfere as they greatly influence the first steps of action. A correct temperature at the beginning results in the intended final fluffy texture results and the correct final baked look!.Psyllium Husk Magic : A small addition ofpsyllium husk powder can sometimes greatly increase texture for softness results without increasing the glutealternative-baseded mix ratio and provide an even fluffier final output, you can test a version on that by adding a small amount in that mix. This would also improve overall results to feel soft. This also enhances its qualities furthers it is an amazing optional component to try by itself too.Don't Overmix : If for any reason you get impatient to noo overmix your ingredients follow instructions and ensure all mixing process steps happen without any long or extended action to avoid that it gets heavy results on the overall texture ( also don’t pack by pressing to the dough too hard!. It does get an airy nature when mixed and kneaded for proper dough consistency at the steps with instructions!). Treat them carefully to treat results much better.Butter Consistency : Be very patient when creating those rolls as they can melt the cold elements used and if that becomes an issue you must make the butter texture more workable when rolling the log shape after applying sugar filling inside to that section before slicing. That way you can work through all these components easier if those components remain cold. The melting is only fine when mixing the first liquids for the main base. After that when dealing directly with all preparation layers, it needed a slslowerpeed so it is better to use cold versions for easier control for final outputs and easier preparation phases before they reach oven temperatures!Toppings Galore: Enhance with your preferred topping components (chopped nuts, seeds, more powdered sugar as needed) over the icing right before it dries. For a more elaborate result,,lt you can try a different kind of sweet glazing using honey, maple,, or even agave and you could mix them with lemon or even different flavorings that combine very well with citrus notes and can create all kinds of interesting versions. Your options on taste are completely endless!. Use whatever flavor you adore the most!.Make ahead: Assemble those a night prior till steps after the cut stage then bake as required if not able to create these completely on that day, these also have another side effect as a fully chilled already for the second phase gives great control too before the baking process in other settings such as camping if pre-made versions are required to enjoy!.Warm Service: To add that great additional bonus of sensorial pleasure of consuming warm elements make them when ready, that when warm and it enhances both the textural feeling and aroma components making for ultimate delight as nothing is better than fresh, from oven home baking creations!
Recipe Card: Gluten-Free Cinnamon Rolls
For the Dough: 1 cup warm milk 1 tablespoon granulated sugar 2 ¼ teaspoons active dry yeast ⅓ cup unsalted butter, melted 2 large eggs 1 teaspoon pure vanilla extract 1 teaspoon apple cider vinegar 3 cups gluten-free all-purpose flour blend ½ cup tapioca starch ½ cup potato starch 1 teaspoon salt 1/4 cup of milk powder (optional)
For the Filling: ½ cup unsalted butter, softened ¾ cup packed light brown sugar 2 tablespoons ground cinnamon
For the Cream Cheese Glaze: 4 ounces cream cheese, softened ¼ cup unsalted butter, softened 2 cups powdered sugar ½ teaspoon pure vanilla extract 3-4 tablespoons milk or more (for consistency )
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Activate the yeast Combine melted butter and the wet ingredients in the yeast mixture Combine all dry ingredients Add the dry ingredients into the liquids while mixing slowly until a wet sticky dough forms for the first mix. Let that mixture rise (1 hour to 1:30 min on the covered container at a warm spot). After this first rise punch the air and spread it forming a square shape base on a flat surface. Apply then melted spread butter cinnamon and brown sugar mix from other ingredient components.. Form a tight roll shape like a log. Then slice those about 1 1/2 to 2-inch portions or more depending on what form factor suits and lay the cut areas in a greased 9 x 13 tray in even forms to prepare it for secondary resting/rise stages before entering the oven! Secondary Rise: cover those pre-slices on a tray for (30- 45 minutes) to rest further! ,. While resting, prepare the glaze (cream cheese butter, milk, powdered sugar vanilla,, and salt ) and blend all until perfect glaze textures are obtained. Then, preheat the oven (to 350 degrees) and bake the trays ( for 20-25 min check texture with a skewer and top by making sure those portions don't have soggy parts on the dough or sides, all must be completely firm at that time! ). Once out of the oven ( and cooled off slightly - minimum is 30 min ! ), add all cream cheese topping/glazing immediately before it all cools further so the topping will hold nice for serving before cobeinghem by others.. Then finally serve once the icing has been completely set up, Enjoy. There you have it, my friends! A recipe to bake incredibly warm, soft, gooey, irresistible, homemade gluten-free cinnamon rolls. I can't wait for you to give this one a shot, prepare, share,, and serve this beautiful tasty creation with others,, and most importantly – to have amazing results. Do comment back when those make it to your bake-offs as I want to see those and learn any new creative addition components too!. Happy baking and creating moments! .
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