These cinnamon rolls provide a good breakfast fix for those who are gluten free. This particular batch included an egg, but can be substituted for a ½ cup of flaxseed meal. Derived from the “Pecan Cinnamon Rolls” recipe from the book Gluten Free & Vegan Bread by Jennifer Katzinger.
Ingredients
Filling
- ½ cup pecans
- 2 tbs sucanat
- 1 tbs canola oil
- 1 tsp cinnamon
Pastry
- 1 cup sorghum flour
- ½ cup brown rice flour
- ½ cup garbanzo bean flour
- ½ cup millet flour
- 1 egg (or ½ cup flaxseed meal, for a vegan recipe)
- 1 tsp sea salt
- 1 tsp xanthan gum (to make the bread rise)
- ½ tsp cinnamon
- 2¼ tsp instant active dry yeast
- 1½ cups water
- 3 tbs canola oil
- 2 tbs sucanat
Method (Prep time 30 minutes, bake time 70 minutes)
- Preheat oven to 350°. Grease a 10-inch pan.
- First, make the filling. Take the pecans and chop them until they are fine pieces. Put the pecans in a small bowl along with the sucanat, oil, and cinnamon.
- Next, we make the dough In a large bowl, combine the flours, egg or flaxseed meal, salt, spices and xanthan gum.
- Using another large glass bowl, mix yeast and 1½ cup water. Wait for the yeast and the water to mix, then add oil and sucanant. Wait for liquids to start foaming. Add the bowl of dry ingredients. Using a scrapper tool, mix ingredients together until they form a dough.
- On a clean counter, sprinkle brown rice flour. Pour dough from bowl onto counter. Next, using a rolling pin, spread the dough into a rectangle until it is about ¾ to a half inch thick, about 10×16 inches. Transfer the rectangle to a strip of parchment paper. Now, take the small dish of pecan filling, and spread it evenly across the surface of the dough. Now comes the rolling. Using the edge of the parchment paper, roll the dough up into a spiral.
- Cut the dough roll into 10 pieces. Transfer pieces into the pan greased earlier.
- Put pan in oven and cook for 70 minutes at 350°.
(If desired, here is a link to a very good recipe for vegan cinnamon roll icing from VegNews.com)
GF-Breads 