Using a simple gluten free brioche recipe, you can make some of the most delectable cinnamon rolls you've ever had, gluten-free or otherwise. This recipe makes 6 large cinnamon rolls. Based on a recipe from “Healthy Bread in 5 Minutes a Day” by Zoe François and Jeff Hertzberg.
Prep Time 30minutes
Cook Time 22minutes
Total Time 52minutes
Author Zoe François, Stephanie Stiavetti
1/2cupbrown rice flour
1/2cuptapioca starch(tapioca flour)
2cups minus 2 tablespoonscornstarch
1 1/2teaspoonskosher salt
Several more cups of cornstarch for rolling and dusting
1/2cupchopped walnuts or pecans
Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.
Combine the liquid ingredients and gradually mix them into the dry ingredients using one of the following: a spoon, a food processor (with dough attachment) or a stand mixer with a paddle attachment. Mix just until there are no dry bits of flour. You might need to use wet hands to get the last bits of flour to incorporate if you are not using a machine.
Cover (not airtight!) and allow the dough to rest at room temperature for 2 hours.
Coat your hands and a flat surface liberally with corn starch, and I mean liberally. Trust me – this dough sticks to everything, even parchment paper.
Turn the dough out onto starched surface, then spread and press with your hands until it is about 1 inch thick and roughly square shaped. Coat a rolling pin with cornstarch and sprinkle a little more on the surface of your dough. Roll the dough until it is 1/2 inch thick.
Using a knife dipped in cornstarch, cut the edges of the dough so it’s relatively close to square-shaped. Sprinkle brown sugar around the dough square, giving it a good coating. Sprinkle the chopped nuts around as well, layering evenly, followed by the cinnamon.
As tightly as you can without breaking it, roll the dough into a thick log. Cut into 6 equal-sized rolls with a very sharp knife. Coat your hands with a little more cornstarch and gently form the cinnamon rolls into rough ball shapes.
Set a piece of parchment on a baking sheet (don’t worry – with the amount of cornstarch you used by now, nothing will stick at this point) and place the cinnamon rolls at least two inches apart. Cover loosely and allow dough to rest for 45 minutes. Preheat oven to 350°F (176°C) while you’re waiting, allowing the full 45 minutes so that the oven heats properly.
Bake in the center of the oven for about 22 minutes. The cinnamon rolls are done once they start to brown nicely and are firm to the touch.
Let cinnamon rolls cool on the baking sheet for two minutes, then remove from the pan and allow to cool on a rack before eating. Eat hot, right out of the oven, or allow them to cool fully before storing them in an airtight container for up to four days. If wrapped up tightly, these rolls can be frozen for up to a month.