Tag Archives: gluten free cinnamon rolls

berry-filled {cinnamon rolls}

these berry-filled cinnamon rolls were inspired by some mouth-watering photos by veggie and the beast.

as you may or may not know, baking yeast breads with gluten free flour and no eggs is extremely tricky, and is rarely as pretty as the pictures you see on her site (you’ll see my proof below). but if you’re in the predicament of avoiding eggs, dairy, gluten, and refined sugar but still long for the occasional breakfast treat, bear with me, and try to look beyond the outward appearance — i promise their taste will overshadow any unattractiveness you see on the outside. actually, the end result is not too bad, if i do say so myself…

crdone

{dough ingredients}

1 cup unsweetened almond milk

1/4 cup ghee, cut into chunks (if you unable to tolerate ghee, any butter substitute would work)

3-1/4 cup gluten free flour mix (see my post about pancakes for my recipe – double this, b/c you’ll obviously need more than the 2 cups the recipe yields)

2 tablespoons instant yeast

1/4 cup coconut sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon vanilla

1 flax “egg” (1 tablespoon flax meal whisked with 3 tablespoons warm water – allow to sit for 5-10 minutes)

{filling ingredients}

2 tablespoons ghee, melted (or other butter substitute)

1 cup fresh raspberries

1 cup fresh strawberries

1/4 cup coconut sugar

1 heaping teaspoon cinnamon

1/2 cup water

1 tablespoon cornstarch

{glaze ingredients}

1/2 cup maple syrup

4 teaspoons almond butter

a few dashes of cinnamon

(glaze recipe from this no sugar cinnamon roll recipe)

{directions}

warm the almond milk over medium heat until it starts to boil. remove from heat, and stir in ghee. let it sit and cool a bit while you prepare the dough mix. in a stand mixer bowl, start by whisking together all of the dry ingredients for the dough, and then add your wet ingredients, including your almond milk mixture and flax egg. add the hook attachment to your mixer, and knead on medium speed for a few minutes (3-5). if your dough is too dry and won’t come together, you should add some water, a couple of tablespoons at a time (i only had to add 2-3 tablespoons). after 3 or so minutes, your dough should hold together and be soft to the touch. cover the bowl with a towel and let it rise for a half hour.

crdough

meanwhile, mix all of the filling ingredients together (except the ghee) in a small saucepan on high heat for about 7 minutes. the mixture will boil, which helps it thicken as it should. be sure to keep stirring as it boils. if you don’t like a lot of seeds, you can then put the filling in your vitamix or other high speed blender for a minute or two to create a smooth filling.

crberries

roll out your dough into a large rectangle (about 16″ x 12″).  i like to use cling wrap to roll my dough — simply tape down a large rectangle of it to your countertop, put your ball of dough on top, and then put another rectangle of cling wrap on top before rolling out with a rolling pin to your desired size. remove the top layer of cling wrap, and then spread the butter substitute (or brush melted ghee) onto the dough. add your berry filling, distributing it evenly across the dough.

crfilling

roll your dough carefully, and then, using a serrated knife, slice into 8 pieces. place them into a greased (i used coconut oil spray) 8″ or 9″ round cake pan. WARNING: as you roll your dough, much of the berry filling will likely ooze its way out onto your cling wrap. my parents taught me not to waste my food, so i spooned up the excess filling and spread it on top of the cinnamon rolls.

crbeforerise

cover, let rise for another half hour while you preheat your oven to 375.

NOTE: these gluten and egg free cinnamon rolls do not rise a whole awful lot, so don’t expect them to double in size or anything. you’ll notice they spread much closer together than in my photo above within that rise time.

bake for about 20 minutes. while they’re baking, use a small saucepan over low heat to whisk together the glaze ingredients. you can immediately drizzle the glaze onto the cinnamon rolls once you remove them from the oven.

hope you enjoy them as a special treat like i did!

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post-christmas post, part two {christmas day brunch}

*note: my one regret about my brunch this year is that the menu was heavy on sweet-tasting items. i say that now so that you can be forewarned about what you’re about to see/read…while everything turned out equally tasty, everything also turned out almost equally sweet, which to me, is not acceptable. so my advice to you is to try any of these wonderful recipes anytime, but do not serve them all together as i did.

i stuck to the menu i’d mentioned in my previous post:

pigs in a blanket
pumpkin cinnamon rolls
apple chicken sausage
coconut fruit salad

brunch
all of the above are of course gluten, dairy, and refined-sugar free. normally, i’m also egg free, but for this special day of the year, for the sake of the pigs in a blanket, i allowed the use of one egg.

so let’s talk pigs in a blanket. anyone who knows me well knows that i despise hot dogs, even the kosher, organic, etc… varieties gross me out. but for some reason that i can’t explain, i’ve always adored pigs in a blanket, but i reserve them as a special treat, and what could be more special than an annual celebration such as christmas?

i had tried this recipe for gluten-free yeast rolls, which turned out great, and thought that the flavor and texture of these rolls lend themselves perfectly to pigs in a blanket. now i can say with 100% certainty that it’s true — these kolache-like rolls, rolled around these applegate organic little cocktail franks, creates the perfect pair.

pigsprep

pigs in a blanket (gluten, refined-sugar, dairy free)

{ingredients}
1 packet yeast
1/8 cup warm water
1/4 cup maple syrup

1-1/2 teaspoons xanthan gum

2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

3/4 cup warm unsweetened almond milk (scald, then cool)
3/4 teaspoon salt
1 egg
3 tablespoons spectrum vegetable shortening

16 applegate organic little cocktail pork franks

melted ghee, about 1-2 tablespoons

mix water and maple syrup with yeast – rest til foamy.
combine flours (brown rice flour, potato starch, and tapioca starch), then take 1-1/2 cups of that mixture and stir in the xanthan gum.
pour all ingredients (1-1/2 cups flours with xanthan gum, yeast mixture, and milk, salt, egg, and shortening) into large mixing bowl, mixing on medium speed til all ingredients are incorporated, occasionally scraping sides of bowl. add flour as needed, til dough is smooth.

turn dough onto lightly floured surface, using excess flour mix. divide dough into two evenly-sized balls, then using plastic wrap placed over the dough, roll balls into two flat circles. using a pizza cutter, slice each circle of dough into 8 sections, resulting in 16 total wedges. place your franks on the wider end of each wedge, then roll dough around the sausage, ending with narrow tip of dough. place all 16 rolls in a 9×13 dish, cover, and let rise about an hour, or overnight in the fridge. *note: mine did not rise very much, but when i baked them, they fluffed up nicely.

brush with melted ghee and bake at 450 degrees for approximately 10-12 minutes.

pigs

next came the pumpkin cinnamon rolls, which, i’ll be honest, were delicious, but extremely messy to make. i followed the manifest vegan’s recipe as closely as possible, but did have to make a few changes:

pumpkin cinnamon rolls (gluten, dairy, refined-sugar free)

{ingredients}
1/3 cup unsweetened almond milk, warm
2 packets yeast

1/2 cup maple syrup
3 tablespoons olive oil
1 teaspoon vanilla extract
2/3 cup canned pumpkin

1/4 cup brown rice flour
1/2 cup almond flour
3/4 cup tapioca flour
1/2 cup corn starch
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons xanthan gum
1/2 teaspoon kosher salt

filling:
5 tablespoons melted ghee
1/4 cup coconut sugar
4 teaspoons cinnamon

icing:
i prefer mine without icing, but if you want a nice icing recipe that’s gluten, dairy, refined-sugar free, i suggest this recipe for vanilla frosting (scroll to the bottom of the page) from comfy belly. i’ve made it a few times like this:

1/2 cup spectrum shortening
1/4 cup maple syrup
1/2 teaspoon vanilla
splash of unsweetened almond milk

blend together, use at room temperature.

as for the dough…
mix warm milk with yeast, let sit til foamy. then combine with all other wet ingredients in a large mixing bowl. separately combine dry ingredients, then slowly add to wet ingredients til a stretchy dough forms. you may have to add up to a cup more flour (of your choice – i recommend brown rice or almond flour if you don’t have extra of the entire flour mix set aside).
place dough on sheet of plastic wrap, then place another sheet on top, then roll into a large rectangle. the dough may seem really sticky and slightly runny, but don’t worry, once you bake it, it’ll be well worth the mess.

cinnamonrolls

spread melted ghee on rectangle of dough, then sprinkle coconut sugar/cinnamon mix on top. using the bottom layer of plastic wrap as a guide, roll the dough into a large cylinder, then slice into about 8 pieces. place them in an 8″ greased pan. cover, and let rise until double, about an hour. bake at 350 degrees for 30 minutes. top with icing if you so desire.

apple chicken sausage came next, and this recipe really required absolutely no tweaking. i used chicken thigh, and just 1/2 a tablespoon of maple syrup. YUM.

chickensausage

FINALLY came the coconut fruit salad, which has become a staple around this house, at least for large-group gatherings. it’s sweet enough to work as dessert on its own, or to serve as a side, as i did on this occasion. and it’s extremely easy.

coconut fruit salad (dairy, gluten, refined-sugar free)

{ingredients}
1 can chilled coconut milk (allow to chill overnight for best results)
1/8 cup maple syrup
4 tablespoons unsweetened, dried coconut flakes
1 tablespoon vanilla extract
seasonal fruits, diced into small pieces (i used pears, bananas, satsuma mandarins, and blueberries — my supermarket was out of organic grapes, so i went with organic blueberries even though they are not technically in season)

taking just the cream top from the can of coconut milk, blend in a medium sized mixing bowl with a hand mixer on medium-high speed til fluffy. then stir in maple syrup, coconut flakes, vanilla, and your chopped fruits. a lovely, light fruit salad — people can’t believe that it’s dairy free!

all in all, each of these items was a huge success, but as i stated, should probably never be served all together again because you might experience sweetness overload like i did.

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