December 6, 2008

 

Cinnamon Roll Update


The batch of cinnamon rolls I made the other day was just a teaser for us. Son #3 practically begged me to make some more today. After I did, he said I spoil them too much! This time I made a double batch with the sorghum flour just like last time, except I remembered to add the oil. It made a BIG difference. They were much softer and as good as the original recipe. I will be making this new recipe for Christmas!

If you're interested in making a double batch, here's what I did. I kept the yeast at 1 tablespoon. I increased the xanthan gum to 4 teaspoons. I warmed 1 1/3 c. milk, but held back 1/4 cup. The last time I used all the milk, but that was probably because I forgot the oil. I mixed the double batch of dough together, then divided it in half to roll out two separate logs. After they were cut and ready to bake, I placed them in a 9 x 13 inch metal baking pan. They baked for about 22 minutes.

If you haven't tried this recipe yet, what are you waiting for?

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Comments:
Try using real Cinnamon in your recipe and reduce on the sugar.

The Cinnamon that we buy in the US is actually Cassia. Cassia has a substance called coumarin which could be toxic.

Please click the below link to read more

http://www.bfr.bund.de/cd/8487
 
Tried them and loved them!

These were so much easier to make than my other recipe! They were much moister as well.

Again, I had to substitute white flour for the sorghum, but they were great!
Thanks!
Jennifer
 
Just tried these and my daughter and I thought we were in heaven!!! My daughter said, "No way, these can't be gluten free!" They were very easy to make as well. I was worried about the rolling part because GF doughs are so much softer - but I just lifted the plastic wrap up to start it and it practically rolled itself!

My one daughter is casein free, so I used unsweetened coconut milk. I used Earth Balance Buttery sticks in place of the butter. Last thing I changed is I used 1/2 cup tapioca starch and 1/2 cup potatoe starch for the 1 cup of corn starch (I am sensitive, try to avoid corn as much as possible).

Thanks for another wonderful recipe!
Dawn
 
Dawn, Thanks for letting me know. Your comment made my day!
 
They were delicious! We had this morning to see if we'd like them for Christmas. We will now have a new tradition for Christmas morning! Happy Holidays to you!!
 
Those rolls are very pretty!
 
Hi... another yeast question.... So if they dont need the rise from the yeast why are we using it? Im still trying to learn about all the flours... this is soooo confusing. How do you know what flours to add together. Ive never baked with anything other than regular unbleached flour.
 
The yeast does help them rise some, and it also adds flavor. I know there is a lot to learn, and I don't know it all. Sometimes I just use ingredients because they work. A lot of times I am starting with another recipes, then making lots of changes, but certain things stay just because they were there to begin with. As for flours, you need starches to help lighten it up. Using only rice flour would be way too heavy. So usually you want at least one starch and one grain flour. Combining different flours and starches seems to work best. :)
 

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