Gluten Free Cinnamon Roll Biscuits
If you know the struggle of gluten intolerance, then you know what it is to long for pastries. I’m not so sure if gluten is my real problem, but in the last ten years i’ve grown increasing intolerant to the pesticides in our bread products. Let’s just say I cried tears of joy whilst in France because most of their bread is fully organic. I could enjoy every last ammonia free bite! The list of desserts you can have eating gluten free is pretty short. Coffee shops in this area are filled with depressing cookies made of sand and cupcakes that really lack....well any sort of flavor. Do you know what I miss the most though? I miss cinnamon buns. I’ve been to lots of gluten free bakeries and I have never seen a single cinnamon bun. Hopefully this recipe can fill that gap in you soul as well. Enjoy :)
For the Dough:
½ cup milk
½ cup water
¼ cup butter or shortening
1 egg
3¼ to 3¾ cups bread flour
1 tsp salt
¼ cup sugar
2¼ tsp (one package) Gluten Free …Dry Active Yeast
Filling
¼ cup brown sugar, packed
2 Tbsp sugar
2 tsp cinnamon
2 Tbsp butter, softened
Optional Glaze
1 ½ cups powdered sugar
¼ cup heavy cream (use more or less until you get desired consistency)
1 tsp vanilla bean paste
Prepare Dough: In large mixer bowl, combine 1½ cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and butter (or shortening) until warm (not boiling) ; (butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough rise 1-2 hours
Prepare Filling: Combine brown sugar, granulated sugar, and cinnamon; set aside.
Punch down dough. On lightly floured surface, roll to a 15 x 12-inch rectangle. Brush with softened butter. Sprinkle Filling over dough. Fold the cinnamon and sugar into the dough. The goal is to have delicious chunks of cinnamon sugar so don’t fold it in perfectly. You can use a rolling pin for this or mix with your hands. Re- flour you hands and surface if it gets to sticky. ( Roll the dough back out into a 15 x 12 inch rectangle. Cut with biscuit cutter or roll the dough into balls with your hand. Should make 12-14 biscuits. Place in greased 13 x 9-inch cake pan. Bake at 375°F for 20 to 25 minutes until golden brown. Remove from pan; cool.
Optional Glaze:Mix the powdered sugar with the heavy cream and vanilla bean paste until thick and smooth. Add more or less heavy cream to get desired consistency. Spread the glaze over the warm cinnamon rolls.
Enjoy :)