Gluten Free Cinnamon Rolls
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon baking soda
- 1/4 cup oil
- 3/4 cup confectioners sugar
- 2 tablespoons shortening
- 1/2 cup potato starch
- 1/8 teaspoon vanilla extract
- 1 cup corn starch
- 1 tablespoon yeast
- 2/3 cup milk room temp
- 1 1/2 teaspoon xanthan gum
- 1 1/2 tablespoons milk
- Carbohydrate 102.723616147984 g
- Cholesterol 24.7829989402222 mg
- Fat 11.5270419679737 g
- Fiber 3.47182212182314 g
- Protein 4.68962731759151 g
- Saturated Fat 2.78392991115283 g
- Serving Size 1 1 Serving (144g)
- Sodium 151.055465334733 mg
- Sugar 99.2517940261604 g
- Trans Fat 1.82762838969361 g
- Calories 518 calories
Step-by-step
- preheat oven to 375 degrees
- grease a 9x9 baking pan
- Combine dry ingredients and set aside
- Combine Brown sugar and cinnamon set aside
- In medium bowl combine, shortening and sugar and mix well,
- measure milk and add yeast to milk until dissolved
- add to shortening mix then add egg, oil, vanilla and dry ingredients mix until there are no lumps
- spray table top with cooking spray then place a long sheet of plastic wrap (14 -15 inches long) over cooking spray
- spray plastic wrap then sprinkle 2 tablespoons of sugar over the wrap, place dough on to sugar and place another sprayed plastic wrap on top of dough press and pat into a 13x13 inch square, remove top plastic and sprinkle evenly over dough the brown sugar and cinnamon mixture, using the plastic wrap start rolling the dough into a long cylinder, cut into 9 slices of similar size and place into greased baking pan bake for 20-25 minutes until tops are golden brown.
- combine confectioners sugar, milk and vanilla for the glaze drizzle over warm rolls and serve
Yeast Viability and Temperature Control
Using fresh yeast matters significantly because expired cultures fail to lift dense starch matrices. Milk must measure room temperature around 70 degrees Fahrenheit before dissolving the dry yeast. Stale yeast yields flat, rubbery dough that refuses to expand during the 20 to 25 minutes of baking at 375 degrees.Starch Hydration and Xanthan Gum
Corn starch and potato starch absorb liquids differently than wheat flour, requiring precise binding agents. Xanthan gum creates the necessary elasticity to trap gas bubbles without gluten development. Measuring these starches by weight prevents excess flour absorption that leads to dry baked goods.Plastic Wrap Manipulation Techniques
Rolling sticky gluten-free dough demands a non-stick barrier to prevent tearing. Greasing two sheets of plastic wrap allows the dough to press flat into a 13x13 inch square without sticking to rolling pins. Lifting the bottom plastic sheet guides the cylinder formation cleanly before slicing into nine portions.
