Gluten-Free Cinnamon Rolls #glutenfree #cinnamon #healthydiet #easy #recipes

Gluten-Free Cinnamon Rolls #glutenfree #cinnamon #healthydiet #easy #recipes

Indeed, you can be sans gluten and have your cinnamon rolls as well! Gluten-Free Cinnamon Rolls are sweet, feathery, and produced using wash room staples. Supported by Bob's Red Mill.

It's the post you've all been sitting tight for – Gluten-Free Cinnamon Rolls!!!

I've been seeing this formula to my Instagram adherents on stories over the recent months and am past eager to at last share it. Without a moment to spare for these special seasons, as well!

In the event that you need to eat sans gluten, at that point you know how seriously it sucks (pardon by french) to pass up unique treats like warm, sweet cinnamon rolls. I adore cinnamon rolls so much that I once payed an abundant excess to medium-term a container of them from a sans gluten bread shop in San Francisco, and they were ghastly! Like blocks! These children dislike blocks! They're flaky and flawless and goodness my gosh, I'm simply fixated.

Gluten-Free Cinnamon Rolls #glutenfree #cinnamon #healthydiet #easy #recipes

Also try our recipe : Easy Gluten Free Chicken Bacon Ranch Casserole #cauliflower #vegan #healthydiet #whole30 #paleo

Ingredients :

For the rolls:

  • 1/4 cup butter or vegan butter
  • 1 cup milk (see notes)
  • 1/3 cup + 1 Tablespoon sugar, divided
  • 2-1/4 teaspoons Bob’s Red Mill Active Dry Yeast (or 1 packet of yeast)
  • 1 large egg, whisked
  • 2-1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
  • 2 teaspoons Bob’s Red Mill Baking Powder
  • 1/4 teaspoon salt

For the filling:

  • 1/2 cup sugar
  • 2 Tablespoons cinnamon
  • 1/3 cup extremely soft butter or vegan butter

For the icing:

  • 2 Tablespoons butter or vegan butter
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1-1/2 Tablespoons hot water

Directions :

  1. Add butter to a large glass bowl then melt in the microwave. Add milk and 1 Tablespoon sugar then microwave for an additional 45-50 seconds, stir with a spatula, and take a temperature using an instant read thermometer - we’re looking for 110 degrees. Sprinkle in yeast then stir gently and let sit until foamy, 8 minutes. (If your mixture does not foam, likely your yeast was old and/or the temperature of the milk mixture was too cool or too warm.) Add whisked egg and remaining 1/3 cup sugar then stir gently to combine.
  2. Meanwhile, in a another bowl add gluten-free flour blend, baking powder, and salt then stir with a fork to combine. Add to wet ingredients in two batches, stirring until flour is just incorporated (small lumps remaining are fine) before adding the next batch. Dough should be very soft but not overly sticky. Cover with a tea towel then set somewhere warm to double in volume, 1 hour. I use my oven’s “bread proof” setting, though placing the pan on a heating pad set to warm, or placing in a warm sunny spot will also work.
  3. Combine sugar and cinnamon from filling recipe in a small bowl then set aside. Spray a 9” pie plate with nonstick spray then set aside.


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