My husband, Moydie, is gluten-free and he loves baked goods. Hmm . . . see the problem?
It has become my life mission to find him great gluten-free recipes for his favorite desserts. I've baked him gluten-free Dutch apple pie, pumpkin pie, doughnuts, and cinnamon rolls! And they have all turned out great!! I guess you can't go wrong with a recipe with sugar in it lol.
Today is our 1 year 10 month anniversary and I've been wanting to make him these cinnamon rolls again so today was the most perfect day to do it! And it only took 40 min!! (I remembered these being really hard to make so I was surprised and happy that this time it went smoothly). I had dinner already made and before Moydie walked through the door, I had the rolls ready to go in the oven!! I actually had him turn around to let me put them in the oven so he couldn't see what it was! When they started cooking however, he knew what was in the oven.
He was so excited!! And . . . they tasted delicious!!
Here's the recipe . . .
Ingredients:
¾ cup rice flour
¾ cup potato starch
2 tsp baking powder
½ tsp xantham gum
½ tsp salt
1 Tbsp sugar
2 eggs
1/3 cup vegetable oil
½ cup milk mixed with 3 tablespoons melted margarine or butter
2 tsp cinnamon
½ cup sugar
¾ cup raisins
TOPPING
1 cup icing sugar
¼ tsp vanilla extract
1 Tbsp milk
¾ cup rice flour
¾ cup potato starch
2 tsp baking powder
½ tsp xantham gum
½ tsp salt
1 Tbsp sugar
2 eggs
1/3 cup vegetable oil
½ cup milk mixed with 3 tablespoons melted margarine or butter
2 tsp cinnamon
½ cup sugar
¾ cup raisins
TOPPING
1 cup icing sugar
¼ tsp vanilla extract
1 Tbsp milk
Directions:
Preheat oven to 400°F.
Sift together the rice flour, potato starch, baking powder, xantham gum, salt and sugar.
Whisk together the eggs, vegetable oil and milk in a separate bowl, then pour into the dry sifted mixture and blend well.
Grease paper (waxed) with a little a spray or oil, place the dough mixture on the paper, flatten then lightly butter the dough.
Blend the sugar, cinnamon and raisins in another bowl then sprinkle the mixture on top of the dough.
Lightly grease your cupcake or muffin pan. Start with one edge and roll the dough to form a long tube shape. Slice the roll every 2 inches and place each roll with swirl facing up in a greased muffin pan. Bake for 15-20 minutes.
While your dough is cooking, mix together your icing mixture of milk, icing sugar and vanilla to make the topping for the dough. Remove the rolls from the oven when cooked and spread icing onto hot rolls and enjoy!
I got this recipe from Angie from the online Gluten-Free Club. Feel free to use it!! Preheat oven to 400°F.
Sift together the rice flour, potato starch, baking powder, xantham gum, salt and sugar.
Whisk together the eggs, vegetable oil and milk in a separate bowl, then pour into the dry sifted mixture and blend well.
Grease paper (waxed) with a little a spray or oil, place the dough mixture on the paper, flatten then lightly butter the dough.
Blend the sugar, cinnamon and raisins in another bowl then sprinkle the mixture on top of the dough.
Lightly grease your cupcake or muffin pan. Start with one edge and roll the dough to form a long tube shape. Slice the roll every 2 inches and place each roll with swirl facing up in a greased muffin pan. Bake for 15-20 minutes.
While your dough is cooking, mix together your icing mixture of milk, icing sugar and vanilla to make the topping for the dough. Remove the rolls from the oven when cooked and spread icing onto hot rolls and enjoy!
This was one of the perfect cinnamon rolls, close-up. Yep, they tasted just as good as they look. I love using my Mom's old pans by the way. They definitely bring back memories from baking with Mom.
P.S. Right as I was writing this blog, our power went out for 2 hours!!! It was kind of creepy.
Yummy! You both take such good care of each other. It makes me smile!
ReplyDeleteHa ha ha thanks!
Delete