Cooking and Serving: 45 minutes | 12 rolls
Ingredients
3 ½ cups (490 g) all purpose gluten free flour blend | 1 ½ teaspoons xanthan gum, (omit if your blend already contains it) | 2 ½ teaspoons baking powder
Description
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Servings: 12 rolls
Ingredients
3 ½ cups (490 g) all purpose gluten free flour blend
1 ½ teaspoons xanthan gum, (omit if your blend already contains it)
2 ½ teaspoons baking powder
¼ teaspoon kosher salt
½ cup (100 g) granulated sugar
6 tablespoons (84 g) unsalted butter, at room temperature
2 (100 g (weighed out of shell)) eggs, at room temperature, lightly beaten
1 cup (8 fluid ounces) milk, at room temperature
½ cup (109 g) light brown sugar
2 teaspoons ground cinnamon
⅛ teaspoon kosher salt
4 tablespoons (56 g) unsalted butter, melted and cooled
1 cup (115 g) confectioners’ sugar
1 tablespoon milk, plus more
Instructions
MAKE THE ROLL DOUGH
In a large bowl, place 3 1/2 cups (490 g) of the flour, the xanthan gum,.
baking powder, 1/4 teaspoon of the salt, and the granulated sugar, and whisk.
Add 6 tablespoons of the butter, the eggs, and the milk, and mix until the.
dough comes together.
The dough should be smooth and relatively easy to handle.
If the dough seems sticky, add more flour with well-floured hands until the dough is smooth.
SHAPE
Turn the dough out onto a piece of lightly floured unbleached parchment.
Sprinkle the dough very lightly with extra flour and roll it into a 12-inch.
Trim any especially rough edges.
MAKE THE FILLING AND FILL THE DOUGH
In a medium-size bowl, place all of the filling ingredients and mix to.
With a small offset spatula or large spoon, spread the filling in an even.
layer over the top of the rectangle of dough, leaving about 1/4 inch clean.
around the perimeter.
Starting at a short side, roll the dough away from you into a tightly formed.
roll. Slice the roll in cross-section into twelve equal pieces, each about 1.
Place each roll in a well of the prepared muffin tin.
BAKE
Place the tin in the center of the preheated oven, and bake for about 25.
minutes, or until the rolls begin to turn golden brown and the filling starts.
to bubble out of them.
Remove from the oven and allow to cool until the rolls are firm enough to.
handle (about 10 minutes), then transfer to a wire rack to finish cooling.
Be sure to remove the rolls from the muffin tin before they are completely.
cool, or they will begin to stick to the muffin tin.
MAKE THE ICING
In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix.
well until a thick paste forms.
Add more milk falls off the spoon slowly, in a thick but pourable glaze.
Add milk very slowly, as it is much easier to thin, than to thicken, the.
If you do thin the glaze too much, add more confectioners’ sugar a teaspoon.
at a time to thicken it.
Drizzle or spread the icing on the cooled rolls before serving.
MAKE THE ICING
In a small bowl, place the confectioners’ sugar and 1 tablespoon of milk. Mix.
well until a thick paste forms.
Add more milk falls off the spoon slowly, in a thick but pourable glaze.
Add milk very slowly, as it is much easier to thin, than to thicken, the.
If you do thin the glaze too much, add more confectioners’ sugar a teaspoon.
at a time to thicken it.
Drizzle or spread the icing on the cooled rolls before serving.