This is my mom’s cinnamon roll recipe (passed down from a family favorite bakery in Ohio to my uncle, to my mom (I cut it down from a batch of like 200 to a batch of 24) then my mom worked it out to accessible ingredients and a method she liked. I need to adust it to be gluten free….
1 C milk
1 C water
1 C sugar
1 C shortening or butter or margarine
2.5 tsp salt
2 TBSP yeast
2 egg (maybe 2?)
~5 C flour
Heat together: milk, water, sugar, shortening and salt until shortening is almosted melted. (Don’t want it to get too hot or it will kill the yeast). In the bread machine or mixing bowl, add yeast, egg(s), and 2 C flour. Carefully pour liquid over the flour. knead, adding more flour as needed. Let rise for about an hour til doubled. Roll onto a lightly floured surface.
Melt 2 or 3 tbsp butter and spread over dough. Sprinkle with sugar and cinnamon. Roll the dough into a log. Slice into 18 pieces. Place in a greased baking dish. Let rise in warm place (til doubled?). Then bake for 20-25 minutes til lightly golden on top and bottom. Let cool.
Frosting
2 - 2.5 lb powdered sugar
1/2 C shortening
1.25 tsp maple flavoring
1/8 tsp salt
2/3 C hot water
Heat the water and shortening til shortening melts. Add the powdered sugar, flavoring and salt.
Gluten Free Cinnamon Rolls (so far):
3 C GF Flour (Bob’s Red Mill 1:1 Blend)
3/4 C oat flour
1/4 C potato flour
2 TBSP corn starch
1 tsp psyllium husk
1 tsp xanthun gum
1/3 C sugar
2.25 tsp yeast
2 tsp salt
1 tsp baking powder
1 1/4 C warm water
1 C warm milk
2 eggs
6 TBSP softened butter
Mix all together and knead slightly. Let rest while doing the next part:
Mix together:
1 C sugar
1/2 C butter
1 tsp cinnamon
Roll dough into a rectangle, sprinkle cinnamon sugar mix over dough. Roll up and cut using unflavored dental floss into 14 pieces. Fit somewhat tightly into (2) 9” round pans with one in the middle and 6 around. Let rise til they’ve grown a bit (30 minutes?). Then bake at 350 F for 30 minutes (they’ll continue to rise and fill the pan). These are not perfect (so I’ll keep tweaking it), but they are a great approximation for cinnamon rolls in a GF world (I even got compliments from non-GF people). Top with a cream cheese or the maple frosting from above.
Since I don’t want them overloaded with frosting, I made a small batch of the maple frosting for this smaller batch of cinnamon rolls:
200 grams powdered sugar
4 tsp shortening
2 tbsp hot water
1/4 tsp maple flavoring
dash of salt