Archives for December 2012

Ohhhh Dear…would you look at this. THIS is pure torture for a gluten-free gal. I just can’t think of anything I would rather sink my teeth in, Ladies! Ha! It’s the yeasty, gooey, warm, cream cheesy, cinnamony combination that can send a GF girl like me over the edge…lol. 

On Facebook this week, I asked you to share some of your family Christmas traditions. What a great responses you gave! I’m going to have to steal some of those ideas!  These cinnamon rolls have been on the menu since as long as I can remember. In fact, my mom used to make cinnamon rolls on Christmas morning when I was a little girl.

So, even though I cannot partake in the “eating of the rolls” I still enjoy making them for my family…a very special treat for the special people in my life. 

Don’t be intimidated -these are not hard to make! By preparing the dough the night before and sticking them in the refrigerator saves tons of time in the morning. Just pop em in the oven and voila! Freshly baked cinnamon rolls!

This recipe comes from one of my favorite Chefs…Alton Brown… Love his cooking.  

4 large egg yolks and 1 large whole egg….room temperature. I placed cold eggs in a bowl of luke warm water to get them to room temp. 

Beat together sugar, butter, and “buttermilk” {I used regular milk and added 1/2 tsp of white vinegar}

Add 1 package of instant dry yeast and salt. Oh, would you look at that…gluten free. Bahaaa!!!!!! 

Also add in 2 cups of flour and beat until combined. 

Add all but 3/4 cup of the remaining flour and knead. You can use a mixer attachment or your good ole fashioned hands on a floured surface. Just push forward and roll back until combined.

Roll dough into a ball and place in an oiled bowl. Oil the top of the dough and cover with plastic wrap and let sit to rise for 2 hours. It will double in size.

On a floured work surface, roll out dough into a horizontal rectangle. Make your cinnamon filling but combining brown sugar, cinnamon and salt in a medium bowl. Brush dough with butter everywhere but the outer edges. Sprinkle filling onto of dough.  

Flour your hands and slowly roll up into a cylinder. Even thicker parts by squeezing with your hands.

Slice with a serrated knife into 1 1/2 inch rolls. 

Place cut side down in a buttered 9×13. Cover and refrigerate overnight.

Remove rolls from the refrigerator and place in your oven {don’t turn your oven on}. Place a bowl of boiling water on the rack below. Close the door and let those rolls rise for 30 mins. Remove the rolls and the bowl of water. Pre-heat oven to 350. Bake for 30 mins until golden. Ahhhh…. 

Start making your frosting by combining cream cheese, milk, and powdered sugar. Beat well until nice and creamy. Guess what? I can eat frosting, it’s gluten free….If I remember correctly, I think I fought a child to lick one of those beaters! hahaha…

Spoon on frosting when the rolls are still nice and hot. 

Then it melts…perfectly…over the rolls… 

Enjoy with your families this Christmas morning and for many Christmas mornings to come…

{My dining room table adorned with Easy Ham and Cheesy Quiche, Soft Sugar Cookies, Linzers, Cut outs, Cracker Toffee, Sausage Gravy over Biscuits, hashbowns, bacon, and fruit salad.