My Life is a Picnic
A Canadian Celiac Blog
Yeast Free Cinnamon Buns
In the past, I've tried making cinnamon rolls using my bread dough, but the process has been very difficult, as the bread dough is really a batter and not a dough at all. I have an amazing cinnamon roll sugar cookie recipe too, but I really wanted something in between. I wanted that soft texture, and that ooey gooey cinnamon filling. Is that too much to ask? Well, no, as it turns out! It isn't!
The thought of making a yeast free roll had crossed my mind. I've had some delicious biscuit type cinnamon rolls in my pre-celiac life, but I wanted something a little more special. Not a cupcake, but a soft roll? I decided to try with a high starch blend of flours, and just baking powder as the leavening agent instead of yeast. Give these a try, and tell me what you think! Read all the instructions before you start. It should help to make things easier. Feel free to contact me if more instructions or images are needed!
The dough will be sticky. You can't work it on a counter with a rolling pin. You need to work it between sheets of plastic wrap or it will be a colossal mess. I've provided instructions in the instructions. Because I want you to have success!
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OH MY GOODNESS! Did anyone notice I had forgotten to put SUGAR in the dough recipe? I was just making these this morning and I read it over and over and over again and then I checked my notes, and sure enough, I didn't write it in the recipe! If you've tried them without the sugar, I sincerely apologize! Sometimes when I write these things out, I do it from my head... how I added the ingredients into the mixer. Sugar is my most forgotten item. Sometimes I forget to write it in, sometimes I forget to PUT it in! Ask me how nasty the carrot muffins were without sugar... YUCK! Please, don't hesitate, if something looks wrong, ask me!
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Oh, and I made them in a different pan. Let me post some more pictures. Same baking instructions will work, except I added some brown sugar on the bottom of the parchment paper lined pan.
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Therese K.
Yeast Free Cinnamon Rolls
1 1/4 cups white rice flour
1 cup tapioca starch
3/4 cup potato starch
1/4 cup corn starch
1/2 cup brown rice flour
1/2 cup granulated white sugar
2 tsp xanthan gum
1/2 tsp salt
2 1/2 tsp baking powder
1 cup dairy or non dairy milk
3/4 stick of Earth Balance Buttery Stick (or butter)
2 large eggs
1 cup light brown sugar
2 TBSP ground cinnamon
1/2 stick of butter, really soft, half melted.
Preheat oven to 350 F.
Grease one 12 cup muffin pan.
Prepare your work surface: On a counter, place a large piece of parchment paper down. On top of the parchment paper, lay one or two strips of plastic wrap, ensuring that the parchment is completely covered. You will need more plastic wrap, so keep it handy.
Dust the plastic wrap with a light dusting of white rice flour. You probably don't need more than a tablespoon.
Prepare your cinnamon mixture. Mix sugar and cinnamon. Soften the butter (half melted
Now, start you dough.
In bowl of mixer, add all the dry ingredients and mix until combined.
Add butter to the mixer, and on low speed, allow the mixer to blend the butter into the flour, making a coarse crumb like texture.
In a measuring cup, measure the milk, then add eggs to the milk and mix with a fork to ensure yolks are broken and mixture is uniform.
With mixer on low speed, add in milk mixture and mix just until dough forms.
Scrape dough out of mixer bowl onto prepared parchment and plastic wrap. Dust the top of the dough with a light dusting of white rice flour, and then cover with plastic wrap exactly like the plastic wrap you used to cover your parchment paper. (If you needed two wide, you're going to do the same thing over top).
With the dough covered in plastic, use your rolling pin to roll out a rectangle about 10 inches by 15 inches. The dough should be about 1/4 to 1/2 inch thick. Try to make the dough as rectangle as possible.
Remove the top plastic. It can be discarded at this point.
Spread the soft/ half melted butter all over your rolled out dough. I used a spoon and the back of the spoon to help me. Then, heavily sprinkle the cinnamon sugar onto the dough. Leave a 1 inch strip at the top to seal the dough when it is rolled.
Now here's the tricky part. We need to roll up this dough.
Use the plastic wrap that the dough is sitting on to lift up the edge and roll it onto itself. You want to roll it so that you have a long roll at the end of this process, not a short fat one, so roll starting on the long side of the dough. Does this make sense? If it doesn't, please let me know in the comments and I'll see if I can add a picture.
The parchment paper is your base, and will allow you to move your dough and plastic wrap on your counter. Plastic wrap alone won't do that, so the parchment is really a useful tool here.
Once your dough is rolled into a log, cut it with a sharp knife into 12 equal size pieces. Carefully place each piece into the muffin pan. Bake for 25 minutes, until edges are starting to get golden.
You can add a simple glaze when they are cooled. 1 cup icing sugar, 1 TBSP milk, 1 tsp vanilla.
Enjoy!
These are the uncooked rolls, ready for the oven. No rising necessary! Quick and Easy!
Uncooked rolls in 9x13 pan, lined with parchment, greased with butter and sprinkles with brown sugar.
Uncooked. See how there's space between them?
Fresh out of the oven! Nice and slighly puffy, now they are touching on the sides. Waiting to cool, and then I'll add some frosting!