“What’s for breakfast?” I asked, a little sarcastic. “O negative or AB positive?”
She stuck her tongue out at me. Totally herself again. “Omelets,” she said, but her eyes darted down, and I saw that her cup of blood was wedged between her leg and Edward’s.
“Go get some breakfast, Jake,” Seth said. “There’s a bunch in the kitchen. You’ve got to be empty.”
I examined the food in his lap. Looked like half a cheese omelet and the last fourth of a Frisbee-sized cinnamon roll. My stomach growled, but I ignored it.
-Twilight; Breaking Dawn, Stephenie Meyers
An average sized cinnamon roll would be delicious, but a Frisbee sized one? You’re on.
Now, you’re probably looking at this photo going ‘sweetheart, I don’t know what you think a cinnamon roll should look like, but that is not one. They should be fluffy!’
Most of the time you won’t notice that I cook and bake gluten free. The recipes are made for non-glutenfreers. To my cakes and cupcakes I add a slight more liquid to counterbalance the dryness of the gluten free flour, and the results turn out the same.
But there’s the occasional recipe that comes along that requires you to roll dough. And there’s no way around it. Bread is one. Cinnamon rolls another. And yes, they stick out like a sore thumb.
They look dry and crackly, but fortunately a) I love crispy outsides and b) the insides are moist and soft, but properly cooked, not a soggy mess. They were so good in fact, that I had to give half away. I would’ve eaten the full thing. And no frisbee sized cinnamon roll plays nicely with the jeans in your wardrobe.
3–4 4 cups gluten free self raising flour (this lets them at least puff a bit!)
1/3cup melted butter
1/2cup brown sugar
2 tbsp cinnamon
2 tbsp butter
1cup icing sugar
1 tsp vanilla essence
4 tbsp hot water
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.
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.
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.
You can add the kneading handle to the mixer at this point, and knead it on low for a few minutes.
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?)
At this point, heat the oven to 175oC/ 350oF.
Flour your counter, turn the dough out onto it, and begin rolling it out into a long roll/snake.
Then take a rolling pin and flatten it so it’s a long long rectangle.
Pour the melted butter over it and spread it so it covers the whole dough surface.
Sprinkle first the sugar, then the cinnamon over the buttered dough, before adding the raisins.
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.
Place into a round buttered pie pan or cake pan.
(The original recipe says to let it sit and rise for another 30 minutes. Mine sat. mine didn’t rise).
Bake for ~30 minutes, when your cinnamon roll should be goldening.
While it’s baking, mix together the glaze ingredients and pour over the cinnamon roll once it’s cooled.