This is an excellent replacement for fatty rivals for the health-conscious breakfast consumer. If preferred, you can substitute all-purpose flour for the wheat flour. You can even use different fruits in their place!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 24 |
| Yield: | 24 rolls |
Ingredients
- 1 ¾ cups warm water (110 degrees F/45 degrees C)
- 1 (20 ounce) package gluten-free bread flour mix (such as Bob’s Red Mill®)
- 2 eggs, at room temperature
- ¼ cup vegetable oil
- 1 teaspoon cider vinegar
- 2 tablespoons melted butter
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- ½ cup heavy whipping cream
- 1 cup confectioners’ sugar
- 1 tablespoon milk
Instructions
- Mix warm water and yeast packet from bread mix together in a bowl and let stand until foamy, about 5 minutes.
- Place bread flour mix in the bowl of a stand mixer and add eggs, vegetable oil, vinegar, and yeast mixture; mix using the stand mixer set to low speed until smooth. Turn speed to medium and beat until mixture thickens, about 15 seconds. Transfer dough to a greased bowl, cover bowl with a dish, and allow dough to rise in a warm place for 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread dough onto a piece of plastic wrap. Brush melted butter over dough and sprinkle white sugar and cinnamon over dough.
- Roll dough into a jelly roll-type loaf by lifting 1 end of the plastic wrap and forming dough into roll. Place roll into a glass baking dish. Cut 1/2- to 1-inch slits into the loaf. Pour cream over the loaf.
- Bake in the preheated oven until dough is cooked through, 20 to 30 minutes. Break rolls apart.
- Mix confectioners’ sugar and milk together in a bowl until glaze is smooth; drizzle over warm rolls.
- If you are having trouble spreading the dough onto the plastic wrap, the butter will make it easier to spread it out as your fingers won’t stick to the dough.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 165 mg |
| Sugars | 13 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Four stars for taste. The method for me was a bit difficult seeing that there was never a dough to roll but more a batter. I used King Arthur Flour’s gluten free bread &pizza crust mix (18.5 ounces) not Bob’s Red Mill. I adjusted ingredients according to the amount differences and also for my taste. I used about 1/2 cup of white sugar and about 3/4 of the cream. I poured it onto buttered parchment paper but it was impossible to roll due to being so liquid as well as cutting/scoring it. I ended up with a cake which I cut into pieces and then covered with the glaze which I reduced as well. Definitely worth trying. Perhaps next time I will use a trusted homemade bread mix instead of an industrial produced one. Thank you for the recipe.