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Tuesday, 03 December 2013 12:53

Zemas Gluten-Free Cinnamon Rolls

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Zemas Gluten-Free Cinnamon Rolls Zemas Gluten-Free Cinnamon Rolls
A great morning treat that is perfect for families of any size.

  • Ingredients:
    Zemas Gluten-Free Cinnamon Apple Muffin Mix
    2 1/4 t. Yeast
    1 t. Palm Sugar
    1/4 c. Water
    1 c. Warm Milk (or Diary-free Milk of Choice)
    1/4 c. Melted Butter (Dairy Free or Regular)
    1/4 t. Sea Salt
    2 t. Xantham Gum
    1/t t. Baking Powder
    1 t. Apple Cider Vinegar

    4 T. Melted Butter (Dairy Free or Regular)
    2/3 c. Palm Sugar
    3 t. Ground Cinnamon
    1 c. chopped Walnuts or Pecans (optional)

    Cream Cheese Frosting:
    8oz package Dairy Free Cream Cheese (or regular)
    1/4 c. Dairy Free Butter (or regular)
    2-3 T. Pure Maple Syrup
    1/2 t. pure Vanilla Extract

  • Instructions:
    Preheat oven to 350 degrees. 

    Mix yeast, sugar and water in a small bowl and let sit for 5 minutes.  Heat up milk to just before boiling, remove from heat and cool in a separate bowl for 10 min.

    In a bowl, blend Zemas mix with sea salt, xanthan gum and baking powder. 

    In a stand-up mixer, mix warm milk, vinegar, melted butter and yeast mixture.  Add in dry mix. 

    When dough is combined and sticky, scrape into a oiled bowl.  Cover with plastic wrap and place a kitchen cloth over the top.  Let rise for 1 hour. 

    Using sorghum flour, millet or brown rice flour, lightly dust an area to roll-out the dough.  

    Roll the dough into a 12-by-14-inch rectangle with the longer side facing you. 

    Brush the melted butter on top of the dough, leaving a 1/2-inch border on the far long edge.
    Mix the sugar and cinnamon; sprinkle over the butter.  Sprinkle the nuts on top(optional).

    Butter or grease muffin tins and set aside. 

    Lightly brush water on the ½” of the dough furthest from you.  Starting with the long side of the dough closest to you, tightly roll the dough away from you. 

    When you get to the seam with the water lightly brushed on it, pinch together the dough so that it stays closed. 

    Using a sharp knife, cut roll into slices about 2” thick.

    Place rolls, spiral side up, into muffin cups.  Place plastic wrap over rolls and let rise again for 1 hour.

    Bake for 30 minutes.

    While baking, combine all ingredients for the frosting in a stand-up mixer.  Generously spread on warm rolls once out of the oven.
  • Serves: 12
  • Cuisine: -Select (optional)-
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Winter favorites
  • Top 8 allergens?: gluten-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 2-3 hours
  • Substitution ideas:
    For more of a Sticky Bun/Pecan Roll use the following glaze

    Glaze ingredients:
    1 1/4 c. vegan, organic powdered sugar
    4 T. unsalted butter(dairy-free or regular), melted
    3 T. milk(almond, rice, hemp, dairy)
    1/2 t. pure vanilla extract
    Pinch of salt
  • Serving suggestions: 1 roll per person
  • Related recipes: Try our Gluten-Free Cinnamon Roll Waffle recipe: or our Gluten-Free Pumpkin Donut Holes:
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