Monday, October 11, 2010
Gluten free Cinnamon Rolls- with Toffee glaze
The other day when I was at the bakery, I saw that there were some raisin rolls for sale. The looked so similar to cinnamon rolls, that I could not resist trying one. Boy was I disappointed, the bread part was nice, but there was no cinnamon, and it was all eggy inside, not at all what I was expecting.
I think what was most disappointing was that I have really been dying for a cinnamon roll. We haven't eaten them in such a long time, even before Seyfi was diagnoised with Celiac. Since then, I had just decided that we wouldn't be eating them ever again.
When Seyfi and I first moved in together I use to make cinnamon rolls all the time, at least once a month. I made them for ourselves, I made them when we were having guest over for brunch- I made them a lot. Then I guess we got a bit bored of them, so they kind of fell out of the baking rotation, and then we thought they had to be out of our lives forever.
However, today, after all the success I have been having with the new gluten free flour that I found, I thought that I would give them a whirl. I took Pioneer Woman's recipe for cinnamon rolls.
As I started the recipe, everything went exactly as they were suppose to, the dough was actually really easy to work with, not too sticky and they baked up really nicely. When I went to do her Maple icing, there was a small problem. I had no maple and no powdered sugar. I looked in my Martha Stewart cupcake book again and found a recipe for a toffee glaze, which I used and it turned out wonderfully.
I am happy with the way these rolls came out. They do not have the same texture as normal cinnamon rolls, but I'm getting use to the idea that gluten free baking will never be the same as normal baking. Either way, they taste and look great!