Gluten Free Cinnamon Rolls

I have been dabbling with the gluten free life, just here and there. I like it.  These are some sunday morning cinnamon rolls adapted from "Cinnamon Quill", a gluten free blog.  Please keep in mind that measurements are not exact; I don't really use measuring utensils, more like spoons and one measuring cup. Ha. Anyway, I enjoyed one of these puppies with a cup of fair trade english tea. YUM!

Dough:
2 1/4 cup "gluten free flour mix" (I found this in the bulk section of my natural foods store, it had chick pea, brown rice, tapioca and a few other flours)
3/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup raw sugar or other dry sweetener (fair trade)

3/4 cup melted dairy free margarine and/or raw coconut butter, divided
1 cup almond milk + 2 teaspoons apple cider vinegar (combine and set aside)
1/2 cup rice milk (or whatever) + 2 teaspoons ground flax seeds (combine and set aside)
2 teaspoons vanilla

Filling:
1/2 cup raw sugar
2 teaspoons molasses
1 teaspoon vanilla
1 tablespoon dairy free margarine and/or raw coconut butter
1 tablespoon + 1 teaspoon cinnamon (less or more to your taste)
1/2 cup finely chopped pecans or walnuts

Frosting:
1 tablespoon dairy free margarine and/ or raw coconut butter
1/2 cup + organic powdered sugar
1/2 teaspoon vanilla
2 teaspoons almond milk


Preparing the dough:
Preheat oven 375 - 400
Mix dry ingredients together with a whisk. Add the wet ingredients (more than half of the melted butter) and mix together with a wooden spoon. Sprinkle in more flour or milk to get the dough to be stiff but not totally dry. Knead a few times.  Let sit for 10 -20  minutes to thicken.

Meanwhile...
Filling:
Mix together all the filling ingredients with a spoon and adjust cinnamon if necessary.

Assembling the rolls:
Spread flour on your surface and roll the dough into a 9 x 13 rectangle, use your hands and fingers to get those corners nice and 90 degree-ish.

 Brush the remaining melted butter evenly over the dough. Sprinkle the filling evenly, leaving an inch around the edges.

Now, roll it up, length wise. I did this very slowly and reassembled the log as I was rolling, maybs the "breaking apart at the seams" is normal in the gluten free-vegan world, but whatever, it was fine, just took a little more t.l.c. and time to roll it up all nice and pretty.

Slice the log into 1 inch rolls.  Place on a cookie sheet leaving 1/4" between the rolls.

Bake for 12-20 minutes, rotating the pan halfway through.  Remove cinnamon rolls from pan as soon as you take them out of the oven, and frost.

Frosting:
Beat the butter with the powdered sugar. Add the milk and vanilla and more powdered sugar if you need.

This is a picture of the frosting ingredients.

I sprinkled the cinnamon rolls with some fine coconut flakes.


heart,
lindsay