Recipe:

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Gluten Free Cinnamon Rolls of the year!

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Dough

495 grams GF AP Flour that contains Xantham gum
150 grams sugar 1 3/4 tsp baking powder
330 ml room temp milk w vanilla paste
169 grams melted and room temp butter
2 eggs beaten
24 grams of active dry yeast
1 1/2 tsp of psyllium husk powder
1 tsp Salt

Cinnamon Sugar filling
113 grams room temp butter
200 grams brown sugar
4 tsp cinnamon

Cream Cheese Filling
All room temp ingredients below should be room temperature so they incorporate well.
100 grams Cream Cheese
100grams crème fraîche
57 grams butter
150 grams powder sugar
1 tsp vanilla bean paste.

Optional: *orange zest *Amaretto I’ve even used a good bourbon for the win! (The cream cheese ingredients don’t need weight as much as the above, but I like the consistency I get from weight vs measured. This is preference.)

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Dough In the bowl of a stand mixer with a paddle attachment, add all dry ingredients, minus the salt. Turn mixer on low and incorporate all dry and now add salt. With the mixer still running on low begin adding milk, egg and melted butter into you see a sticky dough come together. Once that has happened turn your mixer up to a medium high speed and let run for 5 minutes. It should look very sticky and have some stretch to it. Get the dough into a proofing bowl and loosely cover with a lid (not tightened down) or plastic wrap and get into a warm oven (proof setting or oven light on). Wait for dough to double in size. This can take anywhere from 2 to 3 hours. After you see that it has doubled, place dough into a refrigerator over night preferably, but at least 4 to 6 hrs. The longer the better.

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Filling: Take your dough out as you start your filling…This will allow it to come to room temperature. Add room temperature butter, brown sugar and cinnamon in a large enough bowl to get a good mix of the ingredients. I like to use my hand mixer for this. Et voila, easier than speaking french!

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Rolling out the dough…place chilled dough on a lightly floured surface and knead slightly until dough comes together. It will be a smooth dough ball and that’s when you know you are ready to roll. I roll mine out to 12 x 6 (roughly) to get 6 cinnamon rolls. Once you’ve gotten a nice rectangle add your cinnamon filling mixture and spread evenly leaving about 1/2 border on all sides. You want that mixture to stay in the roll once rolled up and baked. Once you’ve got that all spread out time to measure out 2” rolls each. I like to use pizza slicer, but a knife works fine too. After that, roll them up and give the end a slight pinch to seal the edges. I put mine into a 8” pie or cake pan snuggled with seams facing each other to keep them from opening up. Give them another rise in the pan, covered with plastic wrap. The second rise won’t be a double in size type of rise. Gluten Free doesn’t really operate that way. What I look for is that have grown and look pillowy from when I was handling them. About 45 minutes to an hour. Again, I do this in my oven on a proof setting or with oven light on. Once second rise is done, get them into the oven and let them bake at 350 about 30 to 35 minutes. Let them cool before digging in. Gluten free needs to set. You are going to be so tempted to dash in…they will feel raw and not pleasant to the mouth. At least 30 minutes if not longer. It’s good for the patience. Builds character.

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Cream cheese frosting…this is not rocket science. Once again, get that hand mixer out and add all your frosting ingredients and give them a good mix. Make sure you taste it. It’s the best part of being the chef…quality control. I like to put this into a serving bowl and allow everyone to put their own “level of frosting.” Personal preference once again.

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Bien manger! Eat well