Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Twilight, Breaking Dawn; Frisbee Sized {Gluten Free} Cinnamon Rolls


Ingredients

Units Scale

Cinnamon Rolls

  • 1 package yeast
  • 1/2 cup warm water
  • 1/2 cup warmed milk
  • 1/4 cup sugar
  • 1/3 cup butter
  • 1 tsp salt
  • 1 egg
  • 34 4 cups gluten free self raising flour (this lets them at least puff a bit!)

Filling

  • 1/3 cup melted butter
  • 1/2 cup brown sugar
  • 2 tbsp cinnamon
  • 1/2 cup raisins

Glaze

  • 2 tbsp butter
  • 1 cup icing sugar
  • 1 tsp vanilla essence
  • 4 tbsp hot water

Instructions

  1. Add to a mug (this is what I’ve always used. Easy to pop into the dishwasher) yeast and warm water, and cover with a warmed tea towel in a warmish/room temperature spot to get the yeast mixture active.
  2. Meanwhile, in your mixer, stir together milk, sugar, butter, salt and egg. Slowly add in the flour, by the cupful, waiting until each cup of flour is mixed well.
  3. By now the yeast mixture should be active and have a foaming top to it. Gently pour it into the flour mix, and stir it until it’s combined.
  4. You can add the kneading handle to the mixer at this point, and knead it on low for a few minutes.
  5. Grease a bowl, and place the ball of dough in, and cover for one hour (I go through this process, but with gluten free I’m still deciding whether it’s even worth doing. Any opinions out there?)
  6. At this point, heat the oven to 175oC/ 350oF.
  7. Flour your counter, turn the dough out onto it, and begin rolling it out into a long roll/snake.
  8. Then take a rolling pin and flatten it so it’s a long long rectangle.
  9. Pour the melted butter over it and spread it so it covers the whole dough surface.
  10. Sprinkle first the sugar, then the cinnamon over the buttered dough, before adding the raisins.
  11. Starting at one end, start rolling up the dough! Once you reach the end, I run my fingers across the bowl that held the melted butter (there’s always some on the surface) and use the butter the help close the edge.
  12. Place into a round buttered pie pan or cake pan.
  13. (The original recipe says to let it sit and rise for another 30 minutes. Mine sat. mine didn’t rise).
  14. Bake for ~30 minutes, when your cinnamon roll should be goldening.
  15. While it’s baking, mix together the glaze ingredients and pour over the cinnamon roll once it’s cooled.

Notes

recipe adapted from Paula Deen/ Food Network