Pecan Cinnamon Rolls

 

Cinnamon Rolls

These rolls are a labor of love.  The kids say that they taste like Christmas and if you can put that much joy into a roll, then I think it is well worth making.

This is our newer version of gluten-free cinnamon rolls.  It is altered a bit each year but getting better and better.

Our -Work in Progress- Cinnamon Rolls

For the rolls:

• 1/4 cup butter 
• 1 cup milk 
• 1 Tablespoon sugar
• 3 teaspoons Active Dry Yeast (or 1 packet of yeast)
• 1 large egg, whisked
• 2-1/2 cups Gluten-Free 1:1 Baking Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoon salt
• 2 T xanthan gum (this is a must!)

For the topping (Double if giving to my hubby):

• 1c Brown Sugar
• 1/2 cup butter
• 1/4 cup corn syrup
• 1 1/2 cups pecan halves (do not double)

For the filling 
    Simply mix-

• 1 cup chopped pecans
• 1/2 cup brown sugar
• 1 T cinnamon
• 4 T butter, softened

Don't forget

• you will need parchment paper for this recipe

Directions

*Unlike ordinary cinnamon rolls you want to make the dough as the very last step. Gluten-free rolls can't handle a double rise, so make it last and then work quickly to get it rolled, cut, and covered to let it rise.

1. Grease a 13x9 pan. Begin making the topping. Heat brown sugar and butter to a boil, stirring constantly.  Remove from heat and add corn syrup. Stir and cool for a few minutes and then pour into bottom greased 13x9 and sprinkle with pecan halves.
2. Combine sugar, cinnamon, pecans and butter for the filling in a small bowl then set aside. 
3. Now start your dough...Add butter to a large glass bowl then melt in the microwave. Add milk and 1 Tablespoon sugar then microwave for an additional 45-50 seconds, stir with a spatula, and take a temperature using a thermometer - we’re looking for 110 degrees. Sprinkle in yeast then stir gently and let sit until foamy, 8 minutes. (If your mixture does not foam, likely your yeast was old, and/or the temperature of the milk mixture was too cool or too warm, scrap it and start again.) Add whisked egg then stir gently to combine.
4.  Meanwhile, in another bowl add gluten-free flour blend, baking powder, xanthan gum, and salt then stir with a fork to combine. Add to wet ingredients in two batches, stirring until flour is just incorporated (small lumps remaining are fine) before adding the next batch. The dough should be very soft but not overly sticky.
5. Scrape the dough onto a large sheet of parchment paper that’s been lightly sprayed with nonstick spray then, with lightly oiled hands, spread dough into a 1/4” thick rectangle, roughly 10x14”. 
6. THE KEY TO SUCCESSFULLY SLICING THIS DOUGH IS TO NOT PRESS IT TOO THIN. Using your fingers, gently spread the topping over the dough, leaving 1” clear on the bottom. Sprinkle the cinnamon-sugar mixture evenly on top, avoiding the clear strip of dough then, using the parchment paper, gently roll the dough from the top down towards you. Continue to roll the dough into a log using the parchment paper instead of your hands until you reach the bottom. Lightly pinch the seams of the dough together. Slice the log into quarters using a sharp knife in one slicing motion vs sawing at the dough (wire works best to cut, but we don't always have it on hand). Wipe off the knife in between cuts as necessary and/or dip the knife in flour blend to prevent sticking. Slice each quarter into thirds for 12 slices total then arrange the slices in the prepared pan. Since the dough will be very soft, it helps to use the knife to re-slice and scrape each roll off the parchment paper and into the pan.
7. Place rolls somewhere warm to rise until puffy. See below if you want to refrigerate overnight. 
8. Preheat the oven to 350 degrees. Bake rolls for 16-20 minutes, or until golden brown on top, rotating the pan 180 degrees halfway through.
9. Give a few minutes to cool and then serve upside down while still warm.

Notes:

You may prepare the rolls a day ahead of time - prepare through step 6 then cover the pan tightly with
saran wrap and refrigerate. The following day, remove saran wrap and place rolls somewhere warm to
rise - mine take 1-1/2 hours though it may take more or less time. Once risen bake according to recipe instructions.

Before going gluten-free we followed the following directions. Now I combine the two recipes looking back and forth between the two in hopes of coming up with the perfect gluten-free cinnamon rolls.

Our Original Cinnamon Rolls

• 3 1/2-4 C flour
• 1/3 c sugar
• 1 tsp salt
• 1 pkg yeast (recipe originally said 2 but I don't think that is right)
• 1/2 water
• 1/2 c very warm milk
• 1/3 c butter
• 1/2 tsp vanilla
• 1 egg

For the topping (Double for Nate)

• 1 cup brown sugar
• 1/2 c butter
• 1/4 c corn syrup
• 1 1/2 c pecan halves (don't double)

For the filling

• 1 c pecans chopped
• 1/2 c packed brown sugar
• 1T cinnamon
• 4 T butter, melted

In a large bowl mix 1/2 c flour, sugar, and yeast.  Add 1/2 c warm water and let stand until foamy. Add milk, salt 1 1/2 c flour, vanilla, butter, and egg.  Beat on low speed only for one minute and scraping the bowl often.  Beat on medium one minute more.  Stir in remaining flour, until you have a soft dough. Knead five minutes on a floured surface until smooth and elastic.  Place in a greased bowl and turn to coat on all sides.  Let rise for about 1 1/2 hours. Indention should remain when you poke with your finger.  

Double the next part when giving to my love...

Grease a 13x9 pan. Heat 1 cup brown sugar and 1/2 cup butter in a saucepan. Bring to a boil, stirring constantly.  Remove from heat and add corn syrup.  Stir and cool for a few minutes.  Pour into the bottom of greased 13x9 and sprinkle with pecan halves.

In a bowl mix, 1 c chopped pecans, 1/2c brown sugar, cinnamon. In a separate bowl melt butter.  Set aside.

Punch dough down.  Roll dough into a 12x10 rectangle on a floured surface.  Spread melted butter over dough, add pecan mixture.  Roll up tightly and pinch along the edge of the dough to seal.  Cut 12 slices with string.  Lay cut side down over pecan mixture in pan.  Cover tightly for 12 or more hours.  Bake at 350 for 30 min.  Let stand 2-3 minutes and then flip onto a serving platter.  Let the pan sit on top for a minute or two to let the drizzle fall onto all the rolls. Serve warm.