Last minute cinnamon rolls

Last minute cinnamon rolls

Made just in time for coffee and a playdate.

Winter break from work was FULL!  We were super busy with the “have-to-do” doctor appointments, dental visits, etc but even better was the fact that everyday we had a playdate or outing or event planned with friends.

We even ventured to “Zoo Lights” for the first time (so much more enjoyable with little people in tow).  I am such a wimp that I almost started to cry too.  Okay, not at Zoo Lights, but on the silly school bus “shuttle” ride from the parking lot up to the Zoo.   Good thing it was night-time and no one but myself realized that I was getting weepy at the thought of having the good fortune of being able to ride a school bus with the Littles on their first ever school bus ride! (I know, I’m a dork.  I even took pictures.  Pictures only a mom would love….and post online .  LOL)  I would have to say that the bus ride was one of their favorite things about Zoo Lights too (easy to please kids).  They also love the fact that the aquarium was open.  We spent a long time searching for The Octopod (from the UK cartoon called the “Octonauts” – it’s an obsession here) in the shark tank.

I’ve found a few websites online that show how to make an Octopod out of plastic salad bowls…. that might be a project around here soon as the toys are not yet in the US for sale.  But crafting is totally not on the agenda yet.  Finals are coming up and I have HUGE pile of papers needing to be grades.  Egad.  I hate grading. :S

One late morning play date during break, I had time to make something scrumptious.  I didn’t really have a plan but  I ended up making a small batch (seen above it fed two adults and three toddlers) of cinnamon rolls to go along with our coffee.  Our guests were of the gluten-eating variety and I’m fairly certain these were the first gluten-free goodies she & he had eaten.  I don’t think this recipe is perfect.  In fact, I’m posting it just to show you a recipe in the works.

This is what I like about this recipe:

  • quick
  • easy
  • not totally bready
  • tasty

This is what I want to work on with it:

  • maybe a little more bready?

See the problem? LOL!

I think because I’m making cinnamon rolls that it should match the idea that most people have:  heavy on the bready side.  But honestly, I rather liked these little ones.  I didn’t top it with a frosting or drizzle as I think there was plenty of sugar with just the cinnamon-sugar mix and crunchy bottom for my tastes.  The little-size meant that they were quite friendly to a late morning coffee treat and a snack for little people.  (I admit that I could have devoured this pan by myself without witnesses, but there were people about so I shared.)

Anywho…. what kind of late morning treat do you like?  I adore muffins (more than cupcakes)and I think that is next on my to-be-tackled list.  I want to make a fluffy carrot cake-muffin.  :D  And you?

Here’s this recipe so you can play along.  I wonder how it will evolve for me over time.  It’s one of the last pages in my notebook (the one I use to record recipe development) so I hope it gets a good work out before I figure out how to transfer these ideas into a collection of sorts for myself.

A small batch:  Gluten Free Cinnamon Rolls

Printable recipe can be found here.

Ingredients:
1 1/2 cups GF Flour (I used my blend)
2 T. buttermilk powder – or dry milk powder
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon baking powder
1 egg
1/2 cup warm water
2 Tablespoons melted butter
1 T. honey

Topping:
4 tablespoons softened butter
1/2 cup sugar
1 Tablespoon cinnamon (or more to taste)

Directions:

  1. Preheat the oven to 350F.
  2. Mix together dry ingredients in the bowl of your mixer.
  3. Dump on all wet ingredients.
  4. Mix until well blended and there are no lumps.  Dough should come together and be pliable but not super sticky.
  5. Scrap into a ball shape.  Lay two sheets of parchment paper out on the counter.  Dust the top of one with GF flour mix. Shape the ball into a disc with lightly floured hands.  Place the disc onto the lightly floured parchment paper surface.  Dust the top of the disc with a bit more flour.  Top with the remaining parchment paper.  Roll the dough out until it is a large shape that is about 1/4-1/3 of an inch thick.  Remove the top parchment paper.
  6. “Frost” the top of the dough with the softened butter evenly.  Mix together the sugar and cinnamon in a small bowl.  Shake/sprinkle the top of the dough with all but 2 Tablespoons (or so) of the mixture.
  7. Roll the dough up into a long tube.  Cut into 6-8 small pieces.  Place on parchment paper into a baking dish.  Sprinkle the top with the remaining cinnamon sugar mix.
  8. Bake at 350F for 16-23 minutes until baked through – browned on top and will reach a temperature of 195F on a thermometer if you hit the dough and not the molten sugar. :D

What recipes are you working on perfecting in your kitchen?
~Kate

18 comments on “Last minute cinnamon rolls
  1. these look light and fluffy and yummy! and the recipe is surprisingly light in butter. looking forward to trying it! I love the warm smells of cinnamon wafting through the house :)

  2. Oh, Kate, these look good and easy like you said! I love that you are a dork and I love your comment about being able to devour the pan without witnesses. :-)

    xo,
    Shirley

  3. Betsy says:

    What is the purpose of the powdered milk? I have a dairy allergy and would like to convert to dairy free. Would 1/2 cup warm milk replacement work?

  4. Mary Jane says:

    I used melted coconut oil instead of butter to spread on the dough and it worked fine. Tasted good too, thanks.

  5. Rochelle says:

    Oh, those look great! And the other commenter’s idea to use coconut oil sounds wonderful. Thanks for sharing this recipe! :)

  6. Peggy Chesnutt says:

    Your cinnamon rolls got me to thinking. I was really hungry for a very bready cinnamon roll. Something that reminded me of the old days with wheat flour. Just last week I whipped up your fantastic lavash bread, (the first recipe). I wondered if I could use it for cinnamon rolls. Just tried it tonight and it was wonderful. I spread it with butter, cinnamon and brown sugar before I rolled it up. Let it rise until about doubled, then baked it. Drizzled icing on it while warm. I left it as a log just because it was easier than cutting the dough into rolls. OMG time. Soft, spongy, really had the texture I was looking for. Thanks for all you do and for passing on such fantastic recipes. I really count on you for so many of the recipes I serve my family.

  7. You’re so creative! Thanks for sharing this recipe with us :)

  8. Chompchomp says:

    So easy! Going to give this a try!

  9. Deb says:

    Hi, wanting to try your flour, but what is xanthan gum. I am in Australia, is this an American thing? what would be an alternative.

    Thankyou in anticipation.
    Deb.

  10. Deb says:

    Hi, wanting to try your flour, but what is xanthan gum. I am in Australia, is this an American thing? what would be an alternative.

    Thankyou in anticipation.
    Deb.

Got a gluten free crumb to leave behind? Share your thoughts!