Cinnamon Rolls
These cinnamon rolls are to die for. I can hardly control myself as I wait for them to cool. In addition to their overwhelming yumminess, they are also incredibly easy to make. I’ve used rapid-rise yeast (also known as quick-rise yeast, fast-rising yeast, instant yeast, and/or bread machine yeast), which eliminates all that hanging around you normally do while waiting for old-fashioned slow-pokey yeast to rise. Make these for a holiday breakfast, or any weekend morning, for an extra somethin’ special.
Recipe information
Yield
makes 12 rolls
Ingredients
Rice Milk Glaze
Preparation
Step 1
Combine the rice milk, canola oil, and granulated sugar in a microwave-safe measuring cup or bowl. Heat for about 1 minute until warm, but not hot (115°F). If the liquid is too hot, it will kill the yeast, so be careful.
Step 2
In a large bowl, whisk together the flour mix, xanthan gum, baking powder, salt, and rapid-rise yeast.
Step 3
Add the rice milk mixture to the dry mixture, and blend well. Cover with plastic wrap, and let rest for 10 minutes. Grease an 8-inch round pan.
Step 4
Sprinkle your work surface and hands with ample gluten-free flour mix. Don’t scrimp on the flour, or your dough will stick to the board. I usually use about 1/4 cup of flour mix. Turn out the dough onto the board, sprinkle with flour mix, pat down lightly, then flip.
Step 5
Flour your rolling pin. Roll the dough into a long rectangle, 16 inches long and 9 inches wide (use your hands to coax it into shape, if necessary). It should be about 1/4 inch thick.
Step 6
Soften the shortening by warming it in the microwave for about 30 seconds. Brush the shortening evenly over the top of the dough. Combine the light brown sugar and cinnamon, and sprinkle evenly across the dough.
Step 7
Gently roll the dough lengthwise into a log. You may need to use a spatula to help coax it to turn at first (you should have a 16-inch log).
Step 8
Cut the log into 12 pieces by first cutting the log in half, then into quarters, and then cutting each quarter into 3 pieces. Transfer the rolls to the pan. Cover tightly (I use plastic wrap, then put a rubber band around the top lip of the pan to secure the plastic). Place the pan in a dishpan and pour hot water to reach halfway up the sides of the pan (or just fill your kitchen sink basin). Let the rolls rise for 1 hour.
Step 9
During the last 20 minutes of the rise, preheat the oven to 350°F.
Step 10
Bake for 45 minutes, or until golden.
Step 11
Drizzle with the glaze while still hot. Let cool in the pan until room temperature. Serve at room temperature.
Rice Milk Glaze
Step 12
Whisk all the ingredients together until smooth. Pour over the rolls. Let set.
