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Friday, April 6, 2012

EF, DF, SF & NF Cinnamon Rolls

My family loves the following cinnamon rolls.  I have adapted a recipe which was already dairy-free and nut-free to also being soy-free and egg-free.  The batch I made last Saturday were delicious and the request has already been put in to make sure I have some available for Easter morning.


Smart Allergy~Friendly Education Cinnamon Rolls

Every Occasion Cinnamon Rolls

 

INGREDIENTS:
 1 (.25 ounce) package active dry yeast

 3/4 C warm water (110 degrees F/45 degrees C)
 1/4 C white sugar
 3/4 tsp. salt
 1/4 C of flax mixture* (1 T flax meal + 3 T water; bring to a boil and let simmer 5 min.; cool and use)
 2 1/2 C bread flour **


Double the following if you like your cinnamon rolls a bit sweeter and gooey; you can add some to the bottom of the pan before you put in your sliced dough:

  •  1/4 cup DF/SF margarine, softened
  •  1 tablespoon ground cinnamon
  •  1/2 cup brown sugar


DIRECTIONS:
1. Dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a bowl, combine the yeast mixture with the sugar, salt and flax mixture.  You'll really need to mix this in for a minute or two.  Remember, it's your binder.
3.  Add only 1 C of flour and combine.  Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. 
4.  Rub a small amount of vegetable oil over the bowl, cover with a damp cloth and let rest for 10 - 20 minutes.
5.  Punch it down and let it rise a second time.***
6. Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with margarine.  Mix cinnamon and brown sugar together and then sprinkle over margarine. Roll up the dough along the long edge until it forms a roll.
7.  Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.  Forget using a knife; Use dental floss!  It slices like magic when you slide it under the dough!!
8 Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.
9. Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.

Raisins or craisins on the bottom of the baking pan are a tasty addition, if you like them.
Ice them with your favorite family recipe and you're set to go!!




Additional Suggestions:
  * When making a flaxmeal mixture, I triple the recipe and make extra.  In a sealed container, it will save for a week.  
 **If you don't have bread flour, I run the measured amount of flour through a sifter.  Stole this trick from my mother. 
***Punching it down and letting it rise a second time has a made a huge difference for me in how well the dough rises.

I hope these turn out as great for you as they have for us!

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