Everyday Gluten Free Gourmet's 'Biscuit Shortcut' for Cinnamon Rolls!

photo credit, Jim Little

Cinde Little writes the Everyday Gluten Free Gourmet food blog and teaches cooking classes in Calgary, Alberta. She became interested in gluten free cooking in 2009 after a friend was diagnosed with celiac disease. Food restrictions are real and learning to accommodate them is an important skill. As a passionate home cook, Cinde encourages everyone to just get in the kitchen and cook!

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My mom always made her Cinnamon Rolls from a basic biscuit recipe and we all loved them. She never baked with yeast so I never had those soft yeasty-style cinnamon “buns” slathered with icing until I was older. Although I enjoy both of these treats I think the biscuit recipe is easier so today I’m sharing my recipe in the form of gluten-free cinnamon rolls.

Ingredients

2 cups gluten-free flour mix
2 TBSP sugar
4 TSP baking powder
1/4 TSP baking soda
1/2 TSP salt
1 1/2 TSP of psyllium husk powder
3 TBSP butter, chilled & cubed
3/4 cup yogurt
1 egg, lightly beaten
2 TBSP vegetable oil
2 TSP lemon juice

Cinnamon Filling

1/2 cup butter, room temperature
1 cup brown sugar
1 TBSP cinnamon

Directions

CINNAMON FILLING

Beat all ingredients in stand mixer until light and fluffy, 2-3 minutes. Set aside.

BISCUIT DOUGH

In a large bowl whisk together flour mix, sugar, baking powder, baking soda, psyllium husk powder and salt.
Using your fingers rub the butter into the flour mixture until only small pieces of butter remain.
In another bowl whisk yogurt, egg, oil and lemon juice.
Stir yogurt mixture into flour until well combined.
Cover with plastic wrap and let rest at room temperature for 30 minutes.
Preheat oven to 450°F. Line baking pan with parchment paper.
Using tapioca starch to dust the dough, the counter and your hands, drop the dough onto a piece of plastic wrap. Work it into a rectangle shape. Cover with another piece of plastic wrap and using your hands gently press the dough to about ¾-inch thickness. Continue with your hands or a rolling pin to form a rectangle 7 or 8 inches by 10 or 12 inches. Remove top plastic piece, sprinkle with a bit of tapioca starch then press the plastic back on the dough. Flip the dough using a flexible cutting mat or placemat.
Remove plastic, blob cinnamon filling over biscuit dough and gently spread to cover.
Using bottom piece of plastic gently roll dough lengthwise, pushing the dough and peeling away the plastic as you create a log.
Cut log into 1½-inch thick cinnamon rolls and place cut side up in baking pan. Makes about 7 cinnamon rolls.
In an 8” x 8” baking pan they will be close together, a little softer and will take 20 minutes to bake.
In a 9” x 13” baking pan they will spread a bit and bake in 15 minutes.
Cool slightly on wire racks before eating.

Click to View Recipe on everydayglutenfreegourmet.ca

Organize For Success – Dusting Flour

When you bake you always need a little bit of flour for dusting. Sprinkle some on pastry dough so it can be worked into a disk and then sprinkle a bit more onto the rolling pin so it doesn’t stick when rolling it out. The same works for rolled sugar cookies. To make biscuits I sprinkle the counter with a little flour before dropping the dough onto it, then I dust the dough with a bit more so I can form it into a ball with my hands. For gluten free bakers tapioca starch or sweet rice flour can be used as a dusting flour.

Kitchen Tip – Label a small jar of flour just for this purpose and keep it with your baking supplies.

Cinde’s ‘How to Use Gluten-Free Flour’ Series