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Posted: 12:00 a.m. Tuesday, Dec. 4, 2012
Frosted Gluten-Free Cinnamon Rolls
This gluten-free dough requires a different forming method than traditional wheat doughs. After baking, however, you’d be hard-pressed to tell the difference. You’ll find the dry ingredients for this dough in the baking or health food section of the grocery store, and make sure that even the non-flour ingredeints, such as vanilla extract, applesauce and confectioners’ sugar, are also gluten-free.
1 tsp. cider vinegar
1 cup unsweetened applesauce
¼ cup packed light brown sugar
¼ cup vegetable oil
1 tsp. salt
2 large eggs, lightly beaten, or equivalent egg substitute
¾ cup stone-ground brown rice flour
¾ cup tapioca flour or potato starch
¾ cup chickpea (garbanzo bean) flour
1 Tbsp. xanthan gum
1 Tbsp. instant or bread machine yeast
½ cup packed dark brown sugar
1½ Tbsp. cinnamon
3 Tbsp. unsalted butter or vegan buttery-flavored sticks, softened
For cream cheese frosting:
¼ cup unsalted butter or vegan buttery-flavored sticks, softened
⅓ cup cream cheese or vegan cream cheese, softened
1 tsp. vanilla extract
1 cup confectioners’ sugar
To make the batter, whisk 1/2 cup water, vinegar, applesauce, brown sugar, oil and salt together in a four-cup measuring cup. Microwave on high for 1 minute or until lukewarm. Whisk in the eggs.
In a large bowl, whisk together the rice flour, tapioca flour, chickpea flour, xanthan gum and yeast until well combined. Add the applesauce mixture and stir together with a fork until you have a soft, thick, batter-like dough.
Transfer the dough to an oiled bowl. Cover with a tea towel and let rise in a warm place for 45 to 60 minutes, or until it has almost doubled.
While the dough is rising, combine the sugar and cinnamon in a small bowl for the filling and spray muffin tins (either one with 12 large cups or two with six each) with cooking spray.
Lightly oil a flexible cutting board. Transfer the dough to the cutting board. Oil a spatula or your hands and spread the dough into an 8-inch-by-14-inch rectangle.
Gently spread the dough with the butter and sprinkle with the cinnamon sugar. Starting with a long side and using an oiled dough scraper, gently nudge or scrape the dough so it rolls over on itself again and again to form a loose 16-inch cylinder. This batter-like dough will not form a tight cylinder. With the dough scraper, gently cut the cylinder into 16 pieces. Place each piece, spiral side up, in a prepared muffin cup. Cover with tea towels and let rise in a warm place until almost doubled, 45 to 60 minutes.
Preheat the oven to 350 degrees. Bake for 15 to 18 minutes or until risen and lightly browned and an instant-read thermometer inserted in a roll registers 190 degrees. Transfer to a rack to cool.
For the frosting, blend all the ingredients together in a food processor or medium bowl until smooth. Spread over the cooled rolls. Makes a dozen cinnamon rolls.
—From “I Love Cinnamon Rolls” by Judith Fertig (Andrews McMeel, $19.99)