Orange Butter Coffee Cake (Gluten Free)
This is the best recipe I have found for my traditional Thanksgiving breakfast. I adapted the Chewy, Gooey, Mall-Inspired, Gluten Free Cinnamon Roll recipe for this. It turned out super!
This is the best recipe I have found for my traditional Thanksgiving breakfast. I adapted the Chewy, Gooey, Mall-Inspired, Gluten Free Cinnamon Roll recipe for this. It turned out super!
- 3 eggs
- dough:
- filling
- 1 tbsp sugar
- 3 cups pamela's gluten free bread flour
- 1 cup milk warmed to 105-115â°f
- 1 packet dry yeast
- 1 packet unflavored gelatin (or vegetarian equivalent) diss
- 1 1/2 tsp apple cider vinegar
- 3/4 to 1 cup sugar
- 3/4 to 1 cup coconut
- 1 orange, zested
- 1/3 cup earth balance (or butter) softened
- Carbohydrate 3.13303961748656 g
- Cholesterol 1.225 mg
- Fat 0.307833293606653 g
- Fiber 0.73199791642037 g
- Protein 1.32335386871656 g
- Saturated Fat 0.172675828566132 g
- Serving Size 1 1 Serving (38g)
- Sodium 323.336458327124 mg
- Sugar 2.40104170106619 g
- Trans Fat 0.0278903968033265 g
- Calories 20 calories
Step-by-step
- Combine gelatin and 1/4 cup water, set aside.
- Mix warmed buttermilk, a tablespoon of sugar, and the yeast. Stir and set aside until foamy.
- In a stand mixer, combine flour, eggs, gelatin mixture, and the yeast. Add the apple cider vinegar and mix until the dough comes together. Now let the machine run for about two minutes. It won't make it tough, since the dough does not contain gluten. While this is "kneading" mix together the filling (cinnamon, sugar, butter) and set aside.
- Prep your surface. For gluten-free baking, I always use a silpat, even for rolling out dough. Sprinkle the surface with a thin layer of gluten-free flour, then dust your rolling pin well. Scrap the dough out into a blob right in the middle of your silpat. (Could you use parchment? Maybe. I would say freezer paper would work better - which is what you see in that image above). But DO NOT heat freezer paper - EVER. It's wax and it will smoke up your kitchen. (Don't ask)
- Okay, dough blob in the middle of a floured silpat? Got it. Now dust that with flour. (Not too much but enough that your rolling pin won't stick to it. It is EXTREMELY sticky!)
- Slowly, gently, work on rolling it out. You might want to stretch it to the length of your silpat first. Then work on the width. Add another sprinkling of flour if you need to. (Did I mention it was sticky?)
- Now that you have it close to a rectangle, you can trim off the edges that hang over. I made a mess, I'll admit. But the kitchen shears gave me a perfect rectangle (you can always save those little bits and pieces to make another odd roll later).
- Spread the butter onto dough. Sprinkle with sugar/coconut mixture around the entire surface. This isn't an exact science and I had some clumpy spots, but it all melts into a gooey sauce anyway. So, just do your best.
- Now, working from the furthest side, carefully peel back the dough from the silpat about an inch. Fold it onto itself, rolling toward you. Once it has one section completely away from the silpat, you can lift the silpat and lift it slightly, easing the dough off its surface. You shouldn't have to touch the dough a lot - it will pull off the silpat pretty easily. (You can nudge it once in a while if you get a sticky spot).
- If you've made a sponge cake or Bûche de Noël you've seen this process.
- Once you have rolled it all in a log, pinch the loose edge so that it seals a bit, then get out some dental floss. I like cinnamon but plain is just fine, too. Cut about an 18" piece. These are your scissors.
- See how she is nestling the floss about an inch and a half from the edge, then wrapping it around? Continue to pull in a swift motion and voila! A perfectly cut cinnamon roll.
- Now, in a 9X13, lay your orange rolls swirly side up. Cover with saran wrap and let rise until doubled. Humidity and room temperature play a big role in this, so I'm going to say 3-5 hours. (It really has only took about 1 1/2 to 2 hours to double)
- Preheat oven to 375° once the rolls have risen and filled in the space between. Bake for 28-32 minutes (just check them once in a while in case your oven runs different from mine).
- (Cook's Note: Adding a small casserole filled halfway with hot water to the oven will help add moisture and a soft, chewy texture. I place this on the bottom rack, then the pan of cinnamon rolls on the top rack near the middle of the oven).
- To serve, I cut a large piece of freezer paper and laid it out on my counter shiny side up. Invert the cinnamon rolls right away, so that the butter and brown sugar pours back over the top and soaks in. While still warm, drizzle with cream cheese frosting.
- Try to have leftovers... I dare you!
My Thanksgiving Morning Delight: A Gluten-Free Orange Butter Coffee Cake
Thanksgiving. The word itself conjures images of family gathered around a table laden with food, the aroma of roasting turkey filling the air, and the quiet contentment of shared moments. For me, Thanksgiving morning is just as special, and it always starts with a delicious breakfast. This year, that breakfast was this incredible gluten-free orange butter coffee cake.
I’ve always been a baker, ever since I was a little girl helping my grandmother in the kitchen. The smell of warm bread, the feel of soft dough, the joy of sharing the finished product – it’s deeply ingrained in my being. When my family started expressing gluten sensitivities a few years ago, I knew I needed to adapt my beloved recipes. It wasn’t easy at first. Gluten-free baking can be tricky! The textures can be different, and achieving that perfect rise or fluffy crumb requires experimentation. But I persevered, fueled by a desire to continue sharing the joy of homemade treats with my loved ones.
This particular recipe is one of my greatest achievements. I started with a base recipe for gluten-free cinnamon rolls, a favorite family treat, and decided to try something new – to incorporate the bright, zesty flavor of oranges. The result? Pure magic. The cake is moist and tender, with a subtle sweetness that's perfectly balanced by the tangy orange zest. And the buttery crumb topping? It's heavenly. Each bite is a burst of warm, comforting flavor, the perfect way to kick off a day of Thanksgiving festivities.
More Than Just a Recipe: A Thanksgiving Tradition
This isn’t just a recipe; it’s a tradition. As the years have passed, and my family has grown, this coffee cake has become a centerpiece of our Thanksgiving mornings. The preparation itself is a part of the ritual. I love the process of mixing the dough, feeling its soft consistency between my fingers, knowing that I’m creating something special for the people I love. The rising of the dough, a slow, gentle expansion, mirrors the growth and change we experience as a family year after year. It’s a time for quiet reflection, for appreciating the simple pleasures of baking, and for anticipating the joy that awaits us around the Thanksgiving table.
Baking this cake has also taught me a lot about resilience. It's been a journey of adapting, experimenting, and ultimately, triumphing over the challenges of gluten-free baking. Each successful bake is a reminder that even when faced with limitations, creativity and perseverance can lead to remarkable results. And that's a lesson I carry with me far beyond the kitchen.
Beyond Thanksgiving: A Cake for Every Occasion
While this cake holds a special place in my Thanksgiving celebrations, it's truly versatile enough for any occasion. Its bright, citrusy flavor makes it a delightful treat for brunch, a perfect accompaniment to afternoon tea, or a wonderfully comforting dessert after a hearty dinner. The best part is, it's easy enough to adapt to suit your preferences. You could experiment with different citrus fruits, swap out the sugar for a healthier alternative, or add in your favorite nuts or spices to customize the flavor profile.
So, whether you're celebrating Thanksgiving, hosting a weekend brunch, or simply looking for a delicious and satisfying treat, give this gluten-free orange butter coffee cake a try. It's more than just a cake; it's a taste of tradition, a testament to resilience, and a delicious way to share joy with those you love. Happy baking!
