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Caramel Rolls safe

By glutenfreemontana

2009-10-06 16:09:16

Perfect rolls to warm up a cold morning. It's the same as my rhubarb cinnamon rolls but has a different sauce.

Prep time
Cooking time
Servings

Ingredients

Caramel Sauce:
2/3 C brown sugar
¼ C butter
2 T agave nectar (or corn syrup)

Cinnamon Rolls:
2 T shortening
¼ C white sugar
2/3 C milk, slightly warm (I put mine in the microwave for 20 seconds)
1 T instant yeast
1 egg
¼ C olive oil
1 ½ C Gluten Free Mama Almond Flour (or you can do ½ C potato starch & 1 C cornstarch)
¼ T baking soda
2 ½ t xanthan gum
2 t baking powder
½ t salt
1 t vanilla extract
2 T sugar

Cinnamon Filling:
2 T softened butter
½ C packed brown sugar
2 T cinnamon

Instructions

Caramel Sauce:
Place the three ingredients in a saucepan and stir on medium heat until combined. Pour into an ungreased baking dish.

Cinnamon Filling:
Mix all three ingredients together. You can add nuts, fruit, etc to the filling if you would like.

Cinnamon Rolls:
Add the yeast to the warm milk with 1 t of sugar and set aside to proof. When bubbles form you know it’s properly proofed, if they don’t form after 5 min be sure to dump that out and try again. Be very careful that you don’t overheat your milk, I’ve found that 20 seconds in my microwave is usually plenty. In your mixer beat the shortening and sugar then add the proofed yeast mixture and mix well. Sift together the flour (or cornstarches), baking soda, xanthan gum, baking powder, and salt. Add the egg to the mixer then add the olive oil and mix well. Add the sifted flour mixture, mixing well, and add the vanilla extract.

Lay out a piece of wax paper measuring longer than 8”x16” and sprinkle the 2 T sugar over it. Place the ball of dough on the wax paper then place another piece of wax paper over the dough. Pat it out to a rectangular shape then roll the dough out, with the wax paper on top of it, into a roughly 8”x16” rectangle. Remove the top wax paper sheet and spread the filling over the dough leaving about ½” of dough along one long end.

Starting with the long end that has filling to its edge roll the dough into a long cylinder. You can easily pull the wax paper away from the dough as you go. Pinch the filling-free edge of the dough to the cylinder to seal it. Cut the cylinder into 1 ½” wide pieces using a sharp serrated edge knife (be careful to not squish your dough) or a piece of string placing it under the roll and pulling it up to cinch through the dough. Place the rolls on the rhubarb sauce and bake in a 375 F oven. I initially baked mine for 20 minutes uncovered then I covered them with foil and baked another 15 minutes. Invert the pan onto a plate and serve.

Category Bread and Rolls
Cuisine North American
Diet Choices Gluten Free
Tags caramel rolls

 

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