Even before I knew I could not eat gluten biscuit dough cinnamon rolls were my favorite. It probably has to do with impatience - I never want to wait for the dough to rise- then rise again.....
Making dough- biscuit or yeast has been the biggest challenge for me in gluten free world. I have a favorite biscuit dough with wheat flour that I have used for years - but adapting it for gluten free - well the results have not been the same. I don't know about you - but when you know what it is supposed to taste like, and then it doesn't it is just disappointing.
One of the discoveries I have made in gluten free baking is that dry dough is not a good thing - in fact with things like scones, quick breads, and biscuits the dough should be "wetter" than I was used to in regular baking. The other discovery is that finishing the dough in the food processor is not the best for gluten free flour- the dough is often tough. This is a big deal since gluten gives dough that wonderful flakey layered feel so without gluten the dough is much more sensitive.
Today I worked on my cinnamon rolls with my favorite biscuit dough recipe- and this time I think I got it right!
I was so excited about how things were going I forgot to take pictures of each step - sorry!
Preheat the oven to 425 degrees.
Adapted from Bonnie Stern's Cuisinart Cookbook
2 Cups All Purpose Gluten Free Flour - I used Cup4Cup
1 Tblsp - Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
2 Tblsp Cake Enhancer
Pulse these together in the bowl of a food processor with a regular blade or whisk in a large bowl
1 stick of cold butter (1/2 Cup) cut into pieces
Pulse or cut in with a pastry cutter until the butter is pea sized or smaller
If using a food processor empty flour mix in to a large bowl
1 Cup of Plain Yogurt- not fat free. (I like greek yogurt best)
1/2 Cup buttermilk - added in 1/4 cup increments. Start with a quarter cup then add the additional 1/4 cup as needed.
Mix with a fork until dough starts to come together. You will need to test it with your hands to make sure it is not too wet or dry. (I am sorry I don't have a picture of this step I will try to get a picture of this step next time I make these)
Try not to handle the dough too much - you don't want the butter to melt.
Roll the dough into a rectangle - I use a cutting board as my outline - measures 18" X12".
I still use glutinous rice flour when I roll out dough - but the all purpose will work too.
Melt 1 stick (1/2 Cup) butter and add a tsp of vanilla to the butter ( I usually start this when I start to dough so the butter is not too hot when I am ready to roll out the dough)
Brush the dough with butter - you will not use all of it.
Sprinkle cinnamon - approx 1 tblsp You can use more or less to taste.
1/2- 3/4 cup of Dark Brown Sugar sprinkled on the dough
Add chopped nuts - I did pecans around a 1/2 cup
( you can also add cooked apples or other kinds of nuts)
Here is what it looks like.....
Begin with long end and roll up the dough jelly roll style toward you.
Then cut the rolls in to 1 1/2 inch rolls you should get about 12 rolls. I placed these in a greased 8X10 in glass pan. It is ok if they are touching. I spoon the left over butter/vanilla mix into the individual rolls.
Bake for 22- 28 minutes until they are brown
The rolls were crisp at the edges and tender inside with caramelized sugar and nuts
I love to add cream cheese frosting to my rolls but my husband does not like frosting so I serve it on the side...
I make frosting or glaze while the rolls are baking. Any good cream cheese frosting will work.
Start to finish this will take you about 45 minute to 1 hour.