"The democracy will cease to exist when you take away from those
who are willing to work and give to those who would not."
--Thomas Jefferson

Friday, April 29, 2011

Gluten Free Cinnamon Rolls! YUMMY!




You seriously would never know these were gluten free. They were so delicious. Even if I didn’t have to make them this way I probably would. They also seem to be a bit easier to make.
Enjoy!

4 Tablespoons butter, softened
1/2 cup coconut sugar or cane sugar
1 cup coconut milk, slightly warmed (Note: Not coconut milk from the can. I use So Delicious Coconut Milk. It’s in the refrigerator section by the half gallon milks. However you could use regular milk.)
2 eggs
1/2 cup coconut oil
2 teaspoons vanilla
1 cup sorghum flour
1/2 cup brown rice flour
1 1/2 cups arrowroot flour/starch (I actually combined the arrowroot with tapioca starch.)
1/2 teaspoon baking soda
4 teaspoons baking powder (aluminum free)
4 teaspoons xanthan gun
1 teaspoon sea salt
2 1/2 teaspoons rapid rise yeast
Filling
1/2 cup whole cane sugar
1 Tablespoon cinnamon
Combine them in a small bowl.
Icing
3/4 cup powdered sugar (I put mine in a coffee grinder and grind it till really fine.)
1 teaspoon vanilla
milk for consistency
4 oz cream cheese (softened)
Directions:
Preheat oven to 375 degrees.
Combine butter and sugar with a mixer on medium speed until well mixed. Add in the milk, coconut oil, eggs, , and vanilla. In a separate bowl, combine all dry ingredients and add to the wet mixture, start on low and then beat on high until no lumps remain.  The dough should resemble a bread dough at this point, but will be slightly soft and wet.(Approx. 1 min.) You should be able to touch it with your fingers, leave an indentation, but not have it stick to you.

Lay 2 pieces of plastic wrap on your workspace making sure to overlap by a couple of inches. Place 1/2 of the dough onto it and cover with another layer of wrap. Roll the dough out between the layers of wrap with a rolling pin until it reaches about 12 inches by 12 inches square in size. Or in my case a nice roundish circle!  Take the top layer of wrap off.
Sprinkle 1/4 cup of sugar cinnamon mixture over the dough.
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To roll, lift the edge of the wrap and help the dough roll over itself. Try to get it as tight as you can.
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Using a sharp knife, slice the dough into eight even pieces and place into a buttered 9×13 pan;  Repeat with the second half of the dough.
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Bake for 20 minutes.
While your rolls are cooling make your icing. Combine your sugar, vanilla, and milk; mix well. Add your softened cream cheese. If to thick add a bit more milk. This should be pourable icing.
Pour icing over cinnamon rolls while they are still hot.
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ENJOY!

2 comments:

  1. Kim!!! This looks and sounds DELICIOUS!!!!

    I'm passing this along! Thanks so much, you're a gem!♥

    ReplyDelete
  2. MMMM...I could smell those cinnamon buns all the way over here! Don't you just love baking with So Delicious Coconut Milk? I bake with their creamer and yogurt, too—all with spectacular results! I can't wait to make these!!!!!!!

    ReplyDelete

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