1 ½ tbsp yeast
1 ½ tbsp sugar
¾ cup warm water
1 cup scalded milk
½ cup sugar
6 tbsp butter
1 tsp salt
1 tsp vinegar
1 tbsp xanthan gum
3 eggs
¼ cup margarine, melted
Filling:
1 cup brown sugar
1 tbsp cinnamon
Optional:
½ cup chopped walnuts
Top with Cream Cheese Frosting
1In a small bowl combine yeast, 1 1/2 Tbs. sugar, and water. Set aside.
2Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and Eating Gluten Free All-Purpose Flour. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)
3Dust the surface of a sheet of waxed paper with Eating Gluten Free All-Purpose Flour, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough Eating Gluten Free All- Purpose Flour to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.
4Brush the top of the rectangle of dough with melted butter and spread the filling generously onto the rectangle.
5Starting at one of the long sides, roll up the dough and cut it into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with another half of the dough.
6Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.
Ingredients
1 ½ tbsp yeast
1 ½ tbsp sugar
¾ cup warm water
1 cup scalded milk
½ cup sugar
6 tbsp butter
1 tsp salt
1 tsp vinegar
1 tbsp xanthan gum
3 eggs
¼ cup margarine, melted
Filling:
1 cup brown sugar
1 tbsp cinnamon
Optional:
½ cup chopped walnuts
Top with Cream Cheese Frosting
Directions
1In a small bowl combine yeast, 1 1/2 Tbs. sugar, and water. Set aside.
2Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and Eating Gluten Free All-Purpose Flour. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)
3Dust the surface of a sheet of waxed paper with Eating Gluten Free All-Purpose Flour, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough Eating Gluten Free All- Purpose Flour to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.) Choose a filling variation from the list. Combine all filling ingredients.
4Brush the top of the rectangle of dough with melted butter and spread the filling generously onto the rectangle.
5Starting at one of the long sides, roll up the dough and cut it into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with another half of the dough.
6Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.
Gluten Free Cinnamon Rolls
