What can I say other than life happens! There's been a lot of changes in my life (moved, got married! etc) but I'm hoping to devoting more time to this blog. It will probably be focused more on food. There's been changes there too- ever since I started my real food journey I started paying attention to what my body was telling me after eating certain foods. And what do ya know- I'm gluten intolerant.
I always get questions asking how I knew, and the first thing I did was give it a two week trial- never thought I'd last without bread, pizza, pasta, etc... but I felt so much better after the first week that I decided to keep going. Now, I don't even miss it, but I'm enjoying finding good substitutions for foods I used to love. Anyways, more on that later. I've developed many new recipes and recently I've gotten a lot of requests. I figured restarting this blog would be the best way to share that information with everyone!
Last night I had a dream where my mom and I were on a bus in another country, and I was trying to take pictures. All of a sudden, a man in the back stood up, and we fell into a hushed silence when we realized it was the Pope. (side note- I've never had a Pope dream before!) For whatever reason we started discussing cinnamon rolls and I woke up right as were were taking a cell phone picture to commemorate this occasion. I bet you can guess what I decided to cook this morning!
Ladies and Gentlemen... I present to you:
Stephanie's Divine Gluten-Free Cinnamon Rolls
What you need for the dough:
2 Cup Tapioca Flour
3/4 Cup Sorghum Flour
3/4 Cup Almond Meal
2 1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Organic Cane Sugar
2 Large Eggs, Room Temperature
1/2 Cup Organic Whole Milk, Room Temperature
6 Tbsp Unsalted Butter, Room Temperature (I prefer the Kerry Gold brand)
For the Filling:
4 Tbsp Unsalted Butter, Room Temperature
1 Cup Organic Brown Sugar
3 Tbsp Organic Ceylon Cinnamon
Preheat the Oven to 350 degrees and generously grease a muffin tin with butter.
In a large bowl, mix the flours, baking powder, sale, and sugar with a whisk until evenly blended. Add the butter and eggs, followed by the milk. Add the milk slowly while pausing to stir and check your dough.
Depending on your flour, you may need more or less milk. If you have too much liquid, and the dough is too runny and sticky, simply add more flour. (This happened to me the first go round because I used 1 cup of milk...I think a half cup should be the right amount!) The dough should be smooth and pretty easy to handle.
On a floured piece of parchment paper, mold the dough into a rectangle. Mine ended up being about 1/2 inch thick. It doesn't have to be perfect! At this time you can also mix the filling ingredients together in another bowl, and spoon them onto the dough rectangle leaving about 1/2 inch on each side empty.
Gently roll it up and slice with a knife. Place each round into a muffin well. You should end up with 12 cinnamon rolls depending on how thick you slice the dough. If they start to fall apart, simply mold them back together. Next, I sprinkled additional brown sugar on top.
Bake 25-30 minutes until golden brown. Before they cool, transfer to a wire rack for cooling! If you let them cool in the muffin tin, they will start to stick!
This was my first time making a cinnamon roll from scratch, so this recipe may evolve over time, but I'm pretty pleased with it! They were fluffy, and satisfied my cinnamon roll craving. I hope you enjoy them too!
If you try this recipe, let me know what you think!
I'm planning on continuing to test this one because it hardens over a few days. The first day was wonderful, but they dried out as the week went on!