Sweetly Stuffed Cinnamon Rolls–Gluten Free

I am lucky enough to be very good friends with Christine Maxwell the  owner and creator of “Sweetly Stuffed-Gluten Free Confections out of Milford NH”. This mother’s Day weekend I joined her family for a BBQ and she thrilled my daughter and I with a large assortment of her treats for us to try–and better yet to share with you all!  here is her wonderful recipe for cinnamon rolls. Her dough texture is alarmingly good– saying something like “you won’t know it is gluten free” is far too simplistic a comment to make about the texture and flavor of the dough. I was super impressed with the entire pastry from the spiced lemon glaze to the warmth of the cinnamon roll that is left in your soul after you eat it!  She has so many more recipes and food ideas, it is shocking people are not banging down her door asking for her foods!

Please allow me to share with you the genius behind this–before she decides to make it illegal to share!

This is a guest recipe by Christine Maxwell, if you would like more information about Sweetly Stuffed -Gluten Free Confections please email

sweetlystuffed@gmail.com

This recipe works best when using a kitchen aide mixer with the dough hook attachment or a similar type mixer.
Step 1: Layer the following ingredients in mixing bowl
1/3 c. olive oil
1 egg
*3 c. Sweetly Stuffed Yeast Dough flour blend (see below for flour blend mixture)
2 tsp. salt
1 tsp. baking soda

Step 2: In another mixing bowl whisk together the following ingredients and set aside
3/4 c. GF powdered milk
1/3 c. white granulated sugar

Step 3: In liquid measuring cup combine the following ingredients and set aside
1/2 c. warm water for proofing yeast (100-115 degrees)
1 Tbls. brown sugar dissolved in the water
1 packet quick acting yeast

Step 4: measure out the following ingredient and set aside
1/2 c. GF beer or soda water (room temperature)

Directions:
Mix Step 1 ingredients until dough forms small pea sized pellets.
Gradually add the ingredients from Step 2 into the Step 1 mixing bowl until thoroughly incorporated.
Now gradually add the ingredients from Step 3 into the mixing bowl from Steps 1 & 2 and allow mixer to knead the dough until a ball is formed on the dough hook.
Gradually add the 1/2 c. GF beer or soda water and knead on high speed until dough is a tacky very thick cake like consistency.

Spray a rubber spatula and a large metal bowl with non-stick spray and spoon into dough into the metal bowl…cover and let rise in a warm environment anywhere from 40 min. -1 hour.

Freeze or refrigerate dough for later use or use in your recipe right away.

For cinnamon rolls…
Divide the dough in 2
Roll out dough onto a well floured surface until it is about 1/4″ thick
Spread the **cinnamon mixture (see below) evenly over dough and roll into a log.
Cut log into 1″ thick slices for 8 cinnamon rolls.
Spray baking pan with non stick spray and place rolls in pan leaving about 1/2″ space between them.
Brush with an egg white wash
Bake in oven at 375 degrees for 20-25 minutes or until golden. Let cool, then ***frost (see below)

Or for later use, before baking, freeze them in the pan and once frozen transfer them to a zipper freezer bag.

To bake frozen cinnamon rolls:
Arrange frozen rolls in baking pan and place in the oven at 375 degrees. (no need to thaw or preheat oven.)

**Cinnamon mixture:
1/4 c. butter
1 c. brown sugar
4 tsp. cinnamon

***Icing:
Cream together 1/2 c. unsalted butter, softened & 1 (or 8 oz) block cream cheese, softened
gradually add 1 c. confectioner sugar, 1 tsp. vanilla extract & 2 tsp. lemon extract

For convenience GF baking I mix giant batches of my flour blends ahead of time and store them in giant plastic zipper bags in fridge, that way I only have to measure as if were typical baking…

*Sweetly Stuffed’s Yeast Dough Flour Blend mix:
1 1/4 tsp. dough enhancer
1/4 c. arrowroot flour
1 c. tapioca flour
1 c. sourghum flour
1 c. white rice flour
1 c. sweet rice flour
1 c. Gluten Free Pantry French bread mix
1 pkg or 3.4 oz. van instant pudding (just make sure it is GF by contacting the manufacturer)
6 tsp. xantham gum

whisk until well blended. Should equal approximately 6 cups for doubling the above recipe.

Looking for more gluten free feasts? Check out Gluten free Wednesdays from Gluten free Homemaker!

Tags: Christine Maxwell, Gluten Free, gluten free bread dough, gluten free breakfast, lemon glaze rolls, Milford, Sweetly Stuffed