BLUE RIBBON ORANGE SCENTED GLUTEN-FREE CINNAMON ROLLS

BLUE RIBBON ORANGE SCENTED GLUTEN-FREE CINNAMON ROLLS image

Categories Bread Citrus Breakfast Bake Christmas Easter Vegetarian Kid-Friendly Wheat/Gluten-Free Spring Winter

Yield 8 large rolls

Number Of Ingredients 27

Ingredients

Topping:
4 T butter
1/2 c. brown sugar
2 T corn syrup
1 t orange extract
2 T whipping cream
pinch of salt
Filling:
2 T butter, very soft
1/2 c firmly packed brown sugar
1-2 T cinnamon (Vietnamese cinnamon is the best!)
Dough:
2 1/2 c all-purpose gluten free flour (see note)
1 T rapid rise yeast
3 T granulated sugar
1/2 t salt
1 T xanthan gum
1/4 c dry milk powder
1 t baking powder
4 T butter
1/2 c water
3/4 c milk
1 egg, room temperature
1 t cider vinegar
2 T Canola oil
1 t vanilla
NOTE: To make all-purpose gluten free flour, mix 4 cups SUPERFINE brown rice flour, 2 cups potato starch, 1 cup tapioca starch.

Steps:

Topping: Over low heat, in a small saucepan, heat 4 T butter, 1/2 cup brown sugar, 2 aT corn syrup, stirring until sugar dissolves. ac 1 t orange extract, 2 T whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9 in round cake pan. Filling: Combine all filling ingredients. Set aside until the dough has been rolled into a rectangle. Dough: Mix all dry ingredients until combined. Set aside. Put water and butter in microwave just until butter is melted. Stir. Add milk, stir. Add other wet ingredients and whisk to combine. With stand mixer running (using the paddle attachment), pour wet ingredients into dry ingredients. Scrape down the bowl if necessary. Mix on medium speed for 3 minutes. Lay plastic wrap on a slightly damp counter top. Sprinkle 2 T sugar on the wrap. Lay ball of dough on top. Gently lay another piece of plastic wrap over the dough. Pat the dough down. Roll the dough out (with the plastic wrap on top) to a square approximately 8 in x 16 in. Remove top plastic wrap. Spread filling evenly across dough's surface. Leave 1 1/2 in along one long end without any filling. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it. Cut into 8 pieces, about 1 1/2 in wide. (unflavored floss does a great job) Place rolls in prepared pan, with cut side up. Gently pat rolls down to about 1 1/2 in high. Allow the rolls to rise in a warm, draft free place for about 30 minutes, or until nearly double in size. (oven on warm works well) Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown. Allow to cool for about 5 minutes before inverting on a serving tray, and letting the syrup run down over the rolls. ENJOY!!!