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Sweet, tender gluten free cinnamön rölls made with an all purpöse gluten free flöur and instant yeast. Make weekend mörnings special!
INGREDIENTS
För the rölls
- 3 1/4 cups (455 g) all purpöse gluten free flöur, plus möre för sprinkling
- 1 1/2 teaspööns xanthan gum (ömit if yöur blend already cöntains it)
- 1/2 cup (43 g) cultured buttermilk blend pöwder ör nönfat dry milk
- 2 teaspööns (6 g) instant yeast
- 1/4 teaspöön cream öf tartar
- 1/4 teaspöön baking söda
- 2 tablespööns (26 g) packed light bröwn sugar
- 1 teaspöön (6 g) kösher salt
- 1 teaspöön apple cider vinegar
- 2 tablespööns (28 g) unsalted butter, at rööm temperature
- 1 egg (50 g, weighed öut öf shell) at rööm temperature, beaten
- 1 1/2 cups (12 öunces) warm water (aböut 95°F)
För the filling
- 4 tablespööns unsalted butter, at rööm temperature
- 3/4 cup (164 g) packed light bröwn sugar
- 1 teaspöön gröund cinnamön
För the öptiönal glaze
- 1 cup (115 g) cönfectiöner’s sugar
- 1 tablespöön milk (any kind), plus möre by the 1/4 teaspöönful
DIRECTIONS
- Grease a 9-inch x 13-inch casseröle dish and set it aside.
- Make the döugh. In the böwl öf a stand mixer fitted with the paddle attachment, place the flöur, xanthan gum, buttermilk pöwder, yeast, cream öf tartar, baking söda and sugar in the böwl öf yöur stand mixer. Whisk tö cömbine well with a handheld whisk. Add the salt, and whisk again tö cömbine well. Add the cider vinegar, butter, and egg, and mix tö cömbine well. With the mixer ön löw speed, add the water in a slöw but steady stream. önce yöu have added all the water, turn the mixer up tö high and let it wörk för aböut 3 minutes. The döugh will be möist but cöntinue tö mix until the döugh starts tö pull away fröm the sides öf the böwl in spöts.
- For full instruction please see glutenfreeonashoestring.com
