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:
- not totally bready
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
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
1/2 cup warm water
2 Tablespoons melted butter
1 T. honey
4 tablespoons softened butter
1/2 cup sugar
1 Tablespoon cinnamon (or more to taste)
- Preheat the oven to 350F.
- Mix together dry ingredients in the bowl of your mixer.
- Dump on all wet ingredients.
- Mix until well blended and there are no lumps. Dough should come together and be pliable but not super sticky.
- 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.
- “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.
- 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.
- 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.