"Whatever things are true, whatever things are noble, whatever things are just, whatever things are pure, whatever things are lovely, whatever things are of good report, it there is any virtue and if there is anything praiseworthy meditate on these things." Phil 4:8

March 16, 2011

CInnamon Rolls-YUM!

At the request of my boys, I made cinnamon rolls this morning.  They are gluten free, casein free and soy free (GFCFSF), but they are yummy!  This was a sweet "delight" today.

I'm not sure where I got this recipe, so I can not properly site it, but whoever it is ought to be given an award for making such yummy cinnamon rolls possible on the GFCFSF diet.  They are so easy to make, and you make them the night ahead and can pop them in the oven in the morning and you will have breakfast in 30 minutes and your family will be so blessed!

Cinnamon Rolls
Serves-4-5 (original says 8-9)

4 Tbsp. softened Earth Balance (soy free) spread (divided)
1/4 cup sugar
2/3 cup of milk (room temperature)
1 packet of yeast (about 1 Tbsp)
1 egg
1/4 cup grapeseed oil (can use canola)
1/2 cup potato starch
1 cup corn starch
1/4 tsp. baking soda
2 1/2 tsp xanthan gum
2 tsp. baking powder
1/2 tsp. salt
1 tsp vanilla extract
1-2 Tbsp sugar for sprinkling on plastic wrap

3/4 cup sugar
1 1/4 tsp. of cinnamon (I use cinnamon plus from Pampered Chef) (probably use a lot more than this I just sprinkl it on).

3/4 cup powdered sugar
1 tsp. vanilla extract (by Frontier-alcohol free)
dairy free milk to thicken (Imagine vanilla rice milk is what I use, but coconut  or almond are also great choices)

Preheat oven to 375 degrees

In a bowl combine the dry mix together and set aside.  In a medium bowl, combine 2 Tbsp. shortening and sugar.  Mix well.  Measure warm milk and add yeast to milk.  Whisk well to fully dissolve.

Add milk/yeast mixture to sugar mixture to combine.  Add egg, oil, vanilla and continue to mix.  Add the dry ingredients and mix very well being sure to remove all lumps.  Dough will be very soft. (using a stand up mixer make life easier)

Take a piece of plastic wrap and lay it on a pastry mat or cutting board.  Sprinkle sugar on the wrap.  Lay ball of dough on top of the plastic wrap sprinkled with sugar.  Put another sheet of plastic wrap on top of the dough.  Pat down the dough and the roll it out with a rolling pin to about 1/4 inches or so (not to thin).  I don't really worry about the size, but it is usually about 13 inches by 12 inches. 

Remove top wrap and spread on 2 Tbsp of Earth Balance (Soy Free spread), sprinkle on some cinnamon and the sugar and then I sprinkle on more cinnamon.  This should be spread evenly.  Leave the bottom piece of wrap on, to lift the edges of the dough and start rolling to form a long cylinder. I roll it up covered with the wrap and press down the seam  on the rolls gently to seal.  Unwrap and cut into 9 slices.  Place rolls in a greased round glass pie pan.  (I use oil on the bottom spread with a paper towel instead of sprays, because they all contain soy. 

Bake for 20 minutes or until the tops are lightly browned.  (sometime I let them get a more medium colored brown, because the rolls in the middle seem to not be done all the way.  It probably depends on your oven.

Combine the powdered sugar, vanilla, and milk to make the glaze.  The amount of milk you use will depend on how think you want your glaze to be.  I do it so I can drizzle it over the top.  I usually do this when there is 5 minutes left. Drizzle glaze over your rolls. If you do while they are really hot, it melts into the cinnamon roll, and if you wait until they have cooled a bit it will sit on top more like frosting.  Either way, the rolls are YUMMMY! Enjoy!

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