Gluten Free Cinnamon Rolls

This year for Christmas my mother-in-law made us a plate of these delicious gluten free cinnamon rolls. She adapted the recipe to be completely allergy free for us! needless to say, they did not last very long.  I had to have the recipe! Here is the adapted recipe, with all of the replacements to make it completely safe for everyone in our house to eat!

Gluten Free Cinnamon Rolls

Makes 8 or 9 rolls

Ingredients

Main Ingredients

2 Tbsp Earth Balance (dairy free, soy free)
¼  C   Granulated Sugar
2/3 C   Almond milk, room temperature
1 Tbsp yeast (1 packet)
1          egg  replacer
¼  C    Pure canola oil (Ensure no soy)
½  C    Potato starch (Corn starch is ok)
1 C      Corn starch (or Arrowroot)
¼  tsp   Baking soda
2.5 tsp Xantham gum
2 tsp     Baking powder
½  tsp   Salt
1 tsp     Vanilla Extract

Step 4b (sugar mixture)

1 – 2 Tbsp Granulated sugar
1 Tbsp. Brown sugar

Step 5 (filling)

1 C Brown sugar
1 ¼ tsp cinnamon

Step 8 (Glaze)

¾ C powdered or confectionary sugar
1 tsp vanilla extract
1 tbsp Almond milk – after initial milk, add few drops at a time until ‘right’ consistency is achieved
1-2 pinch cinnamon

Directions

1. Preheat oven to 375 degrees.
2. Measure warm milk and add yeast to milk. Whisk well to fully dissolve, allow to proof.
3. Make Dough
   1. In medium bowl combine shortening and sugar. Mix well
   2. Add milk/yeast to sugar mixture.
   3. Add remaining ingredients.
   4. Mix very well, being sure to remove all lumps.
      Note: Dough will be soft
4. Roll Dough
   1. Cover a 13 1/2″ x 13 1/2″ square with plastic wrap.
   2. Sprinkle with sugar mixture
   3. Lay ball of dough on top of that.
   4. Cover with plastic wrap
   5. Form dough to a squared pancake.
   6. Lift the top wrap up and then reposition it, if needed.
   7. Use a rolling pin to roll out the dough in between the two layers of wrap.
      (Occasionally you may have to lift and reposition the wrap if it gets “stuck” under the edges. You may have to occasionally flip the whole thing over. )
   8. Make sure that when you’re done you’ve got ABOUT a 13 1/2″ x 13 1/2″ square of dough.
   9. Remove top piece of wrap.
5. Combine Filling ingredients and spread about 2/3 of mixture across dough’s surface leaving a 1.5 inch strip on one side un-sugared.(Save remaining to sprinkle on the tops of the completed rolls)
6. Form rolls
   1. Use the bottom piece of wrap to lift the edge opposite the un-sugared strip and start to roll it up forming a long cylinder.
   2. Cut off or trim up the irregular ends of your “log”.
   3. Cut 8 or 9 slices of similar size, about 1 1/2″ wide.
   4. Place rolls into a greased round glass pie pan.
   5. Sprinkle with remaining 1/3 filling
7. Bake approximately 20-25 minutes, until tops are lightly browned.
8. Glaze
   1. Combine powdered sugar, vanilla, and milk, stir until all lumps are dissolved.
      Note: The amount of milk you use will depend on how thick you want the glaze.
   2. Drizzle over warm rolls
9. Let cool in pan for about 10 minutes
10. Remove from pan while sugars are still warm.

Submitted by Denise

Original Source: iamglutenfree.blogspot.com/2007/03/cinammon-roll-of-your-dreams.html