i don't seem to see a lot of cooking failures on people's food blogs.
for me, a cooking failure is just as much a part of the learning experience as the getting it right part.
last night i attempted to make cinnamon buns.
although they tasted great, the texture of the dough wasn't what i really wanted it to be.
i think it had to do with a few things:
- it's really really cold here right now, which i believe hindered the yeast from doing it's job all the way.
- i don't think i was patient enough in waiting for the dough to fully rise (after waiting almost three hours, i gave in and stuck them in the oven)
- maybe i shouldn't expect the perfect gluten free equivalent of a wheat filled cinnamon bun, because they will never be one in the same.
that being said, i'm posting the recipe here, i really think they can turn out the best they can be with those circumstances above changed. i will be trying this again once it gets a little warmer.
if you beat me to it, please let me know the results!! they really do taste awesome.
- 1 yeast packet
- 1/4 cup warm water
- 4 cups flour (i used white rice, but i think a combo of white and brown would work well also)
- 1 1/2 cup almond or coconut milk
- 1/4 cup margarine (i use soy free earth balance)
- 1/2 cup brown sugar
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon all spice
mix the yeast packet and the warm water in a small bowl, set aside for at least 5 minutes (the yeast is ready when it starts to create bubbles)
combine milk and margarine in small pan over the stove, warm enough to melt the margarine, set aside until tepid
combine the rest of the dry ingredients in a large mixing bowl, mix well
add milk and margarine mix when cooled
add yeast mix when ready
mix dough well, then knead it out on a floured surface.
the dough should have a smooth and elastic consistency.
put the dough ball in a slightly oiled bowl, flipping it once to coat the entire ball
cover with a towel for at least one hour (dough should almost double in size)
- 1/4 cup white sugar
- 2/3 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon all spice
- 1/8 teaspoon clove
- 1/8 teaspoon cardamom
- 1 1/4 cup chopped pecans
- 2 tablespoons melted margarine
combine everything but the margarine in a mixing bowl (melt only when ready to apply to the dough)
once the dough has sat long enough, take the ball and roll it out on a slightly oiled surface
roll the dough out to an even rectangle, about 1/2" thick
pour the melted margarine over the dough, then coat evenly with the dry filling mix
roll up the dough into a log, correcting any cracks you may make each time you roll it.
cut the log into about 1" thick sections, using a very sharp knife, dipping it in warm water each time you make another cut
place the cinnamon rolls into any deep dish pan they'll fit in (round, square, casserole)
if it isn't a non-stick pan, be sure to oil the bottom before baking
cover with towel and let rise another 45 minutes (again should almost double in size)
PREHEAT oven to 375 F
bake 20-30 minutes (until top and edges are golden brown)
- 1 cup confectioners' sugar
- 2 tablespoons margarine
- 1-2 tablespoons almond or coconut milk
- 1 teaspoon cinnamon
combine ingredients in a small pan over low heat, turn off and let cool when mixed well
once the buns are out of the oven, cover with 1/2 the icing while warm, the rest once cooled