We whipped up something special for our last morning in 2018! Homemade (GF) Cinnamon Rolls with Bourbon Vanilla Glaze. That’s all for now - they’re still warm and this lady is hungry! Xx wishing you all a Happy New Year!
Recipe adapted from Gluten Free on a Shoestring
So I knew right off the bat that I wanted to make something sweet for our last morning of 2018. My close friends know that I NEVER eat anything sweet for brekkie. It’s usually eggs, smoothie, etc. but never sweet treats. So I wanted to treat us and myself this day. I knew we didn’t have any yeast kicking around either so most of my traditional cinnamon roll recipes were not an option. A little googling later and I stumbled upon the Gluten Free on a Shoestring site and WOW, she has heaps of amazing recipes! I found this yeast free version and the recipe is below. Including my adaptions.
INGREDIENTS
For the dough
3 1/2 to 4 cups (490 to 560 g) all purpose gluten free flour (I used Bobs)
2 teaspoons xanthan gum (omit if your blend already contains it, Bobs does)
2 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
6 tablespoons (84 g) unsalted butter, at room temperature (used Miyokos)
2 eggs (100 g, weighed out of shell), at room temperature, lightly beaten
1 cup (8 fluid ounces) milk, at room temperature (used coconut milk)
For the filling
1 cup (218 g) light brown sugar
2 tablespoons ground cinnamon
1/8 teaspoon kosher salt
4 tablespoons (56 g) unsalted butter, melted and cooled
For the glaze
1 cup (115 g) confectioners’ sugar
1/2 tablespoon milk (any kind)
1/2 tablespoon of bourbon (any kind)
Dash of vanilla extract
DIRECTIONS
Preheat your oven to 350°F. Grease the wells of a standard twelve-cup muffin tin and set it aside.
In a large bowl, place 3 1/2 cups (490 g) of the flour, the xanthan gum, baking powder, 1/4 teaspoon of the salt, and the granulated sugar, and whisk well. Add 6 tablespoons of the butter, the eggs, and the milk, and mix until the dough comes together. The dough should be smooth and relatively easy to handle. If the dough seems sticky, add more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.
Turn the dough out onto a piece of lightly floured unbleached parchment paper. Sprinkle the dough lightly with extra flour and roll it into a 12-inch by 15-inch rectangle, about 1/4 inch thick (no thinner). Trim any especially rough edges.
Make the filling. In a medium-size bowl, place all of the filling ingredients and mix to combine well. With a small offset spatula or large spoon, spread the filling in an even layer over the top of the rectangle of dough, leaving about 1/4 inch clean around the perimeter. Starting at a short side, roll the dough away from you into a tightly formed roll. Slice the roll in cross-section into twelve equal pieces, each about 1 inch thick. Place each roll in a well of the prepared muffin tin.
Place the tin in the center of the preheated oven, and bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them. Remove from the oven and allow to cool until the rolls are firm enough to handle (about 10 minutes), then transfer to a wire rack to finish cooling. Be sure to remove the rolls from the muffin tin before they are completely cool, or they will begin to stick to the muffin tin.
While the rolls are cooling, make the icing. In a small bowl, place the confectioners’ sugar and 1/2 tablespoon of milk, and 1/2 tablespoon of bourbon and dash of vanilla. Mix well until a thick paste forms. Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze. Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it. Drizzle or spread the icing on the cooled rolls before serving.
