Monday, September 12, 2011

Really Good GF Dairy Free Cinnamon Rolls

    This was my kids breakfast treat after their backyard campout.  Yum!  This recipe was another great recipe from Better Batter.  It is a Pillsbury Cinnamon roll clone.  It didn't taste exactly like Pillsbury, but it was definitely a good cinnamon roll!  I wrote my substitutions in blue.


1½ cup milk (dairy free substitute)
1/3 cup sugar
2 tsp. salt
4 tbsp. butter or margarine (used Earth Balance)
1 package of yeast
1 egg ( an egg replacer)
3 3/4 cups Better Batter Gluten Free Flour -- 5 lbs
5 tbsp. butter
(used extra light virgin olive oil)

1/2 cup brown sugar
1-2 tbsp. Cinnamon
In a saucepan, heat the milk, sugar, salt, and dairy free butter until warm (NOT hot!). Allow to cool to lukewarm.
In a large mixing bowl, whisk together egg replacer and yeast. Add the warm liquids and whisk together.
Add Better Batter Gluten Free Flour, and beat everything together (consistency will be like play dough). Divide dough into two parts. Roll out each part of dough using flour to make a heavily floured surface. Roll each dough half into a rectangle 1/8″ thick.
Brush the olive oil onto the rectangles, then sprinkle with the brown sugar and cinnamon. Roll the rectangles up tightly, into cylinders, and cut the dough into 1 inch slices (dip the slices into additional butter if desired). Place in a 9×13 inch pan or two round cake pans. Let the rolls rise for 40 minutes. Then bake at 400 degrees for 12-15 minutes.
Top with Icing (recipe below)
1 (8 oz.) pkg. cream cheese
1 lb box confectioners’ sugar
1 stick butter
1 tsp. vanilla
Mix cream cheese and butter thoroughly.
Add remaining ingredients and mix well. The icing will be quite thick.
* I used confectioners' sugar and added just enough milk to make a thick frosting.  Add the vanilla extract if you like. 
Put on warm cinnamon rolls.

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