Wednesday, June 24, 2009

Rhubarb Cinnamon Rolls

There is nothing like fresh baked cinnamon rolls especially when they have rhubarb with them. I wanted to make my hubby’s Father’s Day special so I made rhubarb cinnamon rolls and they were delicious. I always think cinnamon rolls are so time consuming and hard but they actually are pretty easy and I now can’t wait to make caramel rolls.

Rhubarb Cinnamon Rolls

Rhubarb Sauce (From Taste of Home magazine)

2 C sliced rhubarb
½ C brown sugar
½ C Agave nectar (you can use light corn syrup)
½ C butter

Combine all of the ingredients in a medium saucepan and bring to a boil. Cook and stir for 3 minutes then pour into an ungreased baking dish.

Cinnamon Rolls (From Jeanine at the Baking Beauties)

2 T shortening
¼ C white sugar
2/3 C milk, slightly warm (I put mine in the microwave for 20 seconds)
1 T instant yeast
1 egg
¼ C olive oil
1 ½ C Gluten Free Mama Almond Flour (or you can do ½ C potato starch & 1 C cornstarch)
¼ t baking soda
2 ½ t xanthan gum
2 t baking powder
½ t salt
1 t vanilla extract
2 T sugar

Cinnamon Filling

2 T softened butter
½ C packed brown sugar
2 T cinnamon

Mix all three ingredients together. You can add nuts, fruit, etc to the filling if you would like.

Add the yeast to the warm milk with 1 t of sugar and set aside to proof. When bubbles form you know it’s properly proofed, if they don’t form after 5 min be sure to dump that out and try again. Be very careful that you don’t overheat your milk, I’ve found that 20 seconds in my microwave is usually plenty. In your mixer beat the shortening and sugar then add the proofed yeast mixture and mix well. Sift together the flour (or cornstarches), baking soda, xanthan gum, baking powder, and salt. Add the egg to the mixer then add the olive oil and mix well. Add the sifted flour mixture, mixing well, and add the vanilla extract.

Lay out a piece of wax paper measuring longer than 8”x16” and sprinkle the 2 T sugar over it. Place the ball of dough on the wax paper then place another piece of wax paper over the dough. Pat it out to a rectangular shape then roll the dough out, with the wax paper on top of it, into a roughly 8”x16” rectangle. Remove the top wax paper sheet and spread the filling over the dough leaving about ½” of dough along one long end.

Starting with the long end that has filling to its edge roll the dough into a long cylinder. You can easily pull the wax paper away from the dough as you go. Pinch the filling-free edge of the dough to the cylinder to seal it. Cut the cylinder into 1 ½” wide pieces using a sharp serrated edge knife (be careful to not squish your dough) or a piece of string placing it under the roll and pulling it up to cinch through the dough. Place the rolls on the rhubarb sauce and bake in a 375 F oven. I initially baked mine for 20 minutes uncovered then I covered them with foil and baked another 15 minutes. Invert the pan onto a plate and serve.

I made these the night before and put them covered in the refrigerator. I took them out about 1 hour before baking them to let them rise.

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