Recipe of the Week: Cinnamon Rolls

I had a hankering for cinnamon rolls and decided to see how Jules' GF Flour held up with a regular recipe I found on allrecipes.com.  It had been so long since I had made cinnamon rolls that I nearly forgot how.  I  had only made them with my mom's help so really it was my first time going solo.  I followed the directions to this recipe exactly except that I added pecans to the mix.

Ingredients 

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups {Jules GF} bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast  

• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened

• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions 

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

  

 

They turned out pretty tasty and as long as they're warmed up before hand they didn't taste too bad. Since it was gluten-free they got hard easily. Jules has her own recipe that I'll try next time adding yogurt to the mix. Maybe it'll be softer. I'd give them a 3.5 out of 5, but I'm sure they'd be better if you used wheat flour.