I tried several recipes for cinnamon rolls, until I came across this recipe. It is the first one that was moist and flavorful and easy to make. I can't remember where I got the recipe, but it is a keeper.
Ingredients:
2 TBLS butter or shortening
1/4 cup sugar
2/3 cup of soy milk, room temperature
1 packet yeast (about 1 TBLS)
1 egg
1/4 cup vegetable oil
1/2 cup potato starch
1 cup corn starch
1/4 tsp. baking soda
2 1/2 tsp. xantham gum
2 tsps. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
To Sprinkle on Board Covered with Plastic Wrap
1-2 TBLS. sugar
Filling:
1 cup brown sugar
1 1/4 tsp. cinnamon
1/3 cup shopped nuts -optional
Glaze:
3/4 cup powdered sugar
1 tsp. vanilla extract
soy milk to thicken
Directions:
Preheat oven to 375 degrees.
In medium bowl, combine shortening and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve
Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft
Take a piece of plastic wrap and lay it out so it covers a 14 inch square. Sprinkle sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly squarish pancake. Lift the top wrap up and then reposition it. Use a rolling pin to roll out the dough in between the two layers of wrap until you have a 13" X 13" square.
Remove top piece of wrap. Combine filling ingredients. Spread evenly across dough's surface. Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Cut into 8 or 9 slices. Place rolls into a greased round glass pie pan.
Bake approximately 20 minutes, until tops are lightly browned. Combine powdered sugar, vanilla and milk to make glaze. Drizzle over warm rolls if desired.
You can make these the night before and stop short of baking them. Wrap them up in their pan or glass dish and leave them in the fridge for the night. The next morning you can take them out and bake them and they come out just the same.
About Me
- Andrea
- I am a wife, mother and grandmother and have always enjoyed cooking for my family. Last year, my oldest daughter discovered that she was gluten intolerant and I quickly discovered how difficult it was to find GF food available in the grocery store that was as good as the gluten full stuff. I hated that everyone in my family could enjoy some yummy desserts and breads, but not my daughter. So I began experimenting with homemade recipes and after much trial and error, have come up with some very simple and delicious recipes. My goal when creating a recipe is to make it as close to the gluten full stuff, but as simple as possible to make.
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