One For the Recipe Book: Gluten Free Sticky Rolls

There are some recipes I try and toss. Then, there are those I save to use again and again. When I come across one of these gems, I like to share. So, here goes.

Just before the holiday break, I received an email from Jules Gluten Free All Purpose Flour. In the message was an intense recipe for gluten-free sticky buns. It looked complicated but I was curious whether they would taste as good as they looked. So, I got my camera out, put on my apron and dove in. I wasn’t let down and neither were my special dieters, who after smelling warm cinnamon rolls in the oven, could barely wait for them to cool.

“My grandmother had a recipe she (and we) could always count on for family gatherings: Cinnamon Sticky Rolls! This was the recipe I (and all my cousins, aunts, uncles …) looked forward to for 364 days each year. And now, it’s gluten-free!” said baker and Jules Gluten Free founder Jules Shepard in the email.

No need to stop making them because the holidays are over. Stock up on the ingredients, print up this recipe and make them on a lazy weekend.

I know I will!

GF Cinnamon Sticky Rolls

Rolls:

• 2 cups Jules Gluten Free All Purpose Flour
• 1/4 cup milk powder, dairy or nondairy, (DariFree Original Milk Powder) OR almond meal
• 1/2 tsp. baking soda
• 2 tsp. gluten-free baking powder
• 1/4 cup shortening (e.g. Earth Balance)
• 3 Tbs. honey or agave nectar
• 2 eggs (or 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
• 1 cup vanilla yogurt, dairy or nondairy (So Delicious Vanilla Coconut Yogurt)
• 1 tsp. apple cider vinegar
• 2 1/4 tsp. rapid rise yeast (one yeast packet) – Red Star Quick Rise Yeast

Crumble:

• 1/4 cup butter or Earth Balance Buttery Sticks
• 1 cup light brown sugar or coconut palm sugar
• 1 Tbs. cinnamon

Topping:

• 4 Tbs. melted butter or Earth Balance Buttery Sticks
• 1/2 cup dark karo syrup (or pure maple syrup or agave nectar)
• 1/3 cup light brown sugar or coconut palm sugar
• 1 cup pecans, chopped (optional)

In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on an electric mixer or a pastry cutter by hand.

In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl and mix with the paddle attachment.  Add in the yeast, mixing on medium-high until smooth. The dough will be very wet.

Meanwhile, prepare the topping ingredients and distribute in the bottom of an oiled 8-by-8 inch pan or 9 inch round pan OR in the bottom of a large slow cooker.

If using oven method, preheat oven to 200º F, then turn off.

Liberally dust a clean counter or pastry mat and your hands with Jules Gluten Free All Purpose Flour. Turn the dough out onto the well-floured surface and gently pat into a rectangle shape, about 1/4 inch thick.

Melt the butter and mix with remaining crumble ingredients. Spread on top of the dough.

Cut the dough in half, leaving two approximately equal squares of dough. Slowly roll the dough from one end to the other so that the crumble mixture is spiraled inside itself. Repeat for the other half of the dough, so that you have two long logs of rolled dough. Slice each log with a knife to form approximately 8-12 rolls in total.

Lay each roll onto the topping-lined pan, spiral-side down. Cover with a sheet of parchment paper or wax paper and place inside the warmed oven for 25 minutes to rise.

After rising, remove the parchment paper and cover the pan with aluminum foil. Turn oven up to 350º F (static) or 325º F (convection).

When oven has come to temperature, bake for approximately 25 minutes (remove the foil after 15 minutes). The rolls will be light brown and have risen nicely. Turn the oven off and open the oven door to let the rolls cool slowly for about 5 minutes.

Remove from the oven and turn upside-down on a plate for another 5 minutes. The rolls will drop onto the plate and the pan can be removed.

Slow cooker directions

Lay each roll on top of the toppings in the crock pot, spiral-side down. Cover with the lid and let the rolls rise on the low setting for 30 minutes.

After rising, turn to high setting and bake for 1 1/2 – 2 hours, or until a toothpick inserted into the rolls comes out clean. Turn crock pot bowl upside-down on a plate; the rolls will drop onto the plate and the bowl can be removed.

(This method is particularly helpful if you make the rolls and let the crock pot do the work for you so that they are ready after church or a last-minute holiday shopping trip!)

Serve warm, but be sure to grab a roll for yourself before they’re all gone!

Yields 8-12 rolls, depending on how small you cut them.

Gluten free Recipes with Bill & Sheila

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