31 for 21: Suriyah's Cinnamon Rolls

As I type, my sister Suriyah is making cookies. I'll post about those within the next few days, Lord willing. 

This is her cinnamon roll recipe . . . and a very good one!

Suriyah's Cinnamon Rolls (Gluten-free)

Dough Ingredients:
2 1/4 teaspoons active dry yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup sugar
1/3 cup fat (butter or shortening or lard, melted)
1 teaspoon salt
1 egg
3 1/2 to 4 cups flour (I use rice flour)

Directions:

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside.
In large bowl mix milk, sugar, melted fat, salt and egg.
Add 2 cups of flour and mix until smooth.
Add yeast mixture and stir.
Mix in remaining 1 1/2-2 cups flour until dough is easy to handle.
Knead dough on a lightly floured surface until it is smooth, just a minute or two.
Place in well-greased bowl, cover and let rise for 1 to 1 1/2 hours. *Note: I have let it rise for only 30 minutes before as well and they turn out fine, just not as fluffy.
Roll out dough on a floured surface into a rectangle, about 15x9 inches.

Filling Ingredients:
Fat (butter or lard)
Brown sugar
Cinnamon
Cream cheese - optional - for cream cheese cinnamon rolls
Raisins, walnuts or pecans - optional

Spread fat across dough. If using cream cheese, spread the cream cheese on now. Sprinkle liberally with cinnamon and brown sugar. Add nuts or raisins now.
Beginning at the long side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of the baking pan with fat and sprinkle with sugar. Place cinnamon rolls close together in pan, and let rise for about 30 minutes.
Bake for 25 minutes or until nicely browned.

Glaze Ingredients:
1/4 cup water
1/4 cup butter or lard
1 cup sugar
1 teaspoon vanilla

Mix all ingredients together in saucepan. Bring to a boil and boil for 1 minute. Remove from heat and put pan in a bowl of ice water until cool. Remove from ice water and beat until desired consistency. Pour over rolls.

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Get your own

~ Hanunyah

31 for 21 is a blog challenge to raise Down Syndrome awareness 1 blog at a time. The challenge is to blog everyday the whole month of October (31 days) to raise awareness for Down Syndrome (aka Trisomy 21). This is the 6th Annual 31 for 21 Challenge.

Link Parties:
Gluten-Free Wednesdays @ The Gluen-Free Homemaker
Gluten Free Fridays @ Vegetarian Mamma

Suriyah's Hamburger Buns

Well, I know these aren't necessarily sweet, but it has to do with baking :).

One of my sisters, Suriyah makes these quick buns quite often since they are easy. In fact, she's making them right now!

Sometimes she adds pizza seasoning, and they smell sooooo good! I'm sure they taste good, too :).

Suriyah's Hamburger Buns
Adapted from: Taste Of Home


2 tablespoons active dry yeast
1 cup + 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3 1/2 cups rice flour


1. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.


2. Turn onto a floured surface; knead until smooth and elastic, about 3 to 5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets.


3. Cover and let rest for 10 minutes. Bake at 425° for 8 to 12 minutes or until golden brown. Remove from pans to wire racks to cool.

Notes:
*Pizza seasoning - add with the salt 1 teaspoon italian seasoning, 1 teaspoon parsley, and 1 teaspoon onion powder.


~ Hanunyah

Cinnamon Rolls

These were also a hit! You can roll them out and make them like rolls, or make them in a Bundt pan.

Note: the ingredients with an * have a note at the bottom of the recipe.

Cinnamon Rolls
Adapted from I Am Gluten-free



Makes 8 or 9 cinnamon rolls, or, if this recipe is tripled, 2 Bundt pans of buns.

Rolls:
2 tablespoons shortening or lard
1/4 cup sugar
2/3 cup of milk, room temperature (about 110 degrees F.)
1 packet yeast (1 tablespoon)
1 egg
1/4 cup oil
1/2 cup potato starch*
1 cup arrowroot powder (the recipe called for corn starch)*
1/2 teaspoon baking soda
1/2 teaspoon guar gum*
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon safe vanilla extract

1 - 2 tablespoons sugar

Filling:
2/3 cup brown sugar
1 teaspoons cinnamon

Glaze:
¾ cup powdered or confectionary sugar
1 teaspoon vanilla extract
milk

1. Preheat oven to 375 degrees.


2. In medium bowl, combine shortening and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve. Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be soft.

3.
a. If you are making rolls - Take a piece of plastic wrap and lay it out so it covers a 13 1/2" x 13 1/2" square. Sprinkle sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly squarish pancake. Lift the top wrap up and then reposition it. Use a rolling pin to roll out the dough in between the two layers of wrap. Occasionally you'll have to lift and reposition the wrap because it gets "stuck" under the edges. You might have to occasionally flip the whole thing over. Make sure that when you're done you've got ABOUT a 13 1/2" x 13 1/2" square of dough. 
      Remove top piece of wrap. Combine filling ingredients. Spread evenly across dough's surface. (Original recipe poster suggested leaving about a 1 1/2" sugar free edge because when you roll the dough all the sugar shifts and fills this in; otherwise all the sugar spills out). Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Cut off or trim up the irregular ends of your "log". Then cut into 8 or 9 slices of similar size, about 1 1/2" wide. Place rolls into a greased round glass pie pan.
b. Bundt pan method - Take large tablespoonfuls of dough, roll in sugar mixture, and place in a greased Bundt pan. Continue layers (about 3), until all dough is used.


Bake approximately 20 minutes, until tops are lightly browned.

For glaze, combine powdered sugar, vanilla, and milk. The amount of milk you use will depend on how thick you want the glaze to be. Stir until all lumps are dissolved. Drizzle over warm rolls if desired.

Notes:
*For the potato and corn starch - I usually use all rice flour, since the rice flour we use is fine enough. But, if that doesn't work for you, you may use the starch. The first time I made these I used some arrowroot powder. Also, you may need to use close to 2 cups of flour/starch (whatever you're using), because the dough was very soft. Just add more as you need.
**The recipe called for 2 1/2 teaspoons xanthan gum but that seemed like way to much for me, so I used allot less (and I used guar gum instead of xanthan).





~ Hanunyah