Gluten-Free Cinnamon Rolls

December 16th

As Christmas draws closer, everyone is running around getting gifts, making their food list and checking it twice. Between the hustle and bustle, you may forget about the all important Christmas morning breakfast. This week the kids are still in school and things, in general, may be less crazy then next week. Gluten-Free Cinnamon Rolls can be made ahead of time and frozen. Yes, this is the best idea I have run across to make Christmas morning or any morning less hectic. These cinnamon rolls can be frozen up to 6 weeks, great for any special occasion or holiday. The kids young and old will enjoy this recipe.

Ingredients for the Cinnamon Rolls:

  • 1 package of yeast
  • 1/2 cup of warm water
  • 1 cup sugar
  • 1/2 cup of scalding almond milk
  • 1/3 cup of butter, soft
  • 1 teaspoon of salt
  • 1 egg
  • 3-1/2 cups of Pamela’s Gluten Free Flour
  • 2 tablespoon of cinnamon
  • 1 cup pecan nuts chopped
  • 1/2 cup of butter, melted
  • 1-1/2 cups of powdered sugar
  • 1 tablespoon of vanilla extract
  • 4 tablespoons of dark molasses
  • 2 tablespoons of almond milk
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Gluten-Free Cinnamon Rolls Raising

The Creation of the Cinnamon Rolls

  1. In a bowl dissolve the yeast in the warm water and set aside.
  2.  In a medium bowl mix sugar, salt, melted butter and egg.
  3. Add 2 cups of flour and mix until completely combined.
  4. Add yeast mixture to the medium bowl. Mix in remaining flour.
  5. Heat and add in the scalding milk.
  6. Lightly flour the counter top. Knead dough for 5-10 minutes. Place in a greased bowl and let it rise for 1-1/2 hours or until it doubles. Place it in a warm place to help it rise better.
  7. When the dough doubles, punch the dough down. Lightly flour the countertop.
  8. Preheat the oven to 350ºF
  9. Roll out the dough too a 15×9 rectangle.
  10. In a small bowl, mix sugar, butter, pecans,  1 tablespoon of molasses and cinnamon.
  11. Spread it over the dough.
  12. Roll the dough up into a log, starting at the 15-inch side. Pinch the ends to seal in all the yummy goodness.
  13. Cut into 12-15 slices.
  14. Coat the bottom of the pan with brown sugar, 1 tablespoon of molasses and butter.Place the cinnamon rolls and let rise for another 45 minute or until the dough doubled.
  15. Since I am freezing these to have during the busy Christmas week, bake in the oven for 10-15 or until about half cooked. To freeze cover in two layers of plastic wrap and one layer of tinfoil. Place the cinnamon rolls the in freezer.
  16. If you would like to eat them now, bake for 25-30 minutes in the oven
  17. Mix powdered sugar, 1 teaspoon of molasses, vanilla and milk until combined.

 

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Gluten-free cinnamon rolls as good as they look.

 

 

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