Wednesday, December 29, 2010

GF caramel apple cinnaman buns

This is an adaptation of the Pioneer Woman's recipe to make it gluten free. Original recipe here. I made three changes to her recipe - replaced the flour with Better Batter GF flour, added 1 teaspoon Xantham Gum and replaced the dark corn syrup with maple syrup. I rolled out the dough on a silpat and found I needed to generously flour the top and bottom of the dough to get it to roll out given the sticky nature of gluten free doughs. No pix - I served this Christmas morning and just wasn't with it enough to get pictures before they were devoured. The rolls were great - didn't have any obvious taste clues that they were gluten free and every one went face down in them. Next time I will bake them with the pans on cookie sheets from the get go because the sticky caramel did overflow and make a terrible mess of the oven bottom.

  • 2 cups Whole Milk [ I used 2%]
  • 1-¼ cup Sugar divided - 1/2 cup for batter, 3/4 for filling
  • ½ cup Canola Oil
  • 1 package (2 1/4 Teaspoons) Active Dry Yeast
  • 4-½ cups Flour, Divided [ I used Better Batter gluten free flour]
  • 1 teaspoons Salt [original recipe called for 2 teaspoons]
  • 1 teaspoon Xanthan Gum
  • ½ teaspoons (scant) Baking Soda
  • ½ teaspoons (heaping) Baking Powder
  • ¾ cups Melted Butter
  • 4 Tablespoons Ground Cinnamon
  • _____
  • 1 stick unsalted Butter [original recipe uses salted butter]
  • 1-½ cup Packed Brown Sugar
  • 1 Tablespoon Maple Syrup
  • 2 Tablespoons Cream
  • 2 Tablespoons Apply Brandy Or Apple Juice (optional - I used apple cider)
  • 1 whole Granny Smith Apple, Peeled And Finely Diced - I used a gala because that's what was in the house.

Preparation Instructions

To make the dough:
Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, baking powder, and salt. Set aside.

To make the caramel topping:
Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.

To make the rolls:
Use a silpat - it's a very sticky gluten free dough. Flour it generously and sprinkle more flour (gluten free of course) on top of the dough before rolling out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.

To assemble:
I buttered the pan with a little of the melted butter from the filling. Pour in half the caramel topping. Sprinkle diced apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.

Place the pans on a cookie sheet or sheet of foil before baking at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.

(Repeat with the other half of dough if desired, or save the dough in the fridge for another use.)

I made them in pyrex pans and let them sit overnight in the pans, warmed them in the microwave and inverted them onto serving plates at that point - they disappeared before I got any pictures.

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