Cinnamon Rolls
This recipe makes 9 large rolls, which you bake in a tray measuring approximately 20x20 cm.
Juicy, super delicious, stringy snails. With cinnamon flavour (and plenty of it), icing and a gluten-free yeast dough that holds itself together.
The secret to the perfect dough: the dough is based on a combination of sorghum flour, cornflour and a gluten-free flour blend for the perfect consistency. The addition of HUSK and Xanthan Gum ensures that the dough is supple and easy to work with, while the long rising time contributes to a dough that rises nicely and gives the snails their airy texture. And of course, the classic way with a little cardamom in the dough.
Benefits of gluten-free baking: While baking without gluten can be challenging, you don't have to miss out on the classic baked goods you love. This recipe is proof that you can have moist and flavourful cinnamon rolls that no one would guess are gluten-free. Perfect for those who want to avoid gluten but still indulge in delicious home baking.
The full fat cream: by giving the snails a bath in whipping cream before they go into the oven, you ensure juiciness and a delicious caramelisation of the remonce that will inevitably flow out and meet the cream at the bottom of the dish.
The marzipan: Classically, you can find marzipan in the remonce, but here the marzipan is grated over instead. I think it makes the marzipan flavour stand out more. But if you don't like the flavour or have run out, you can leave it out.
Follow the recipe below and enjoy the best gluten-free cinnamon rolls you've ever tasted!
Enjoy <3
Translated with DeepL.com (free version)
Cinnamon rolls
This recipe makes 9 large rolls, which you bake in a tray measuring approximately 20x20 cm.
Preparation: 45 min. Proof time: 4-5 t. Baking time: 25 min.
Ingredients and method:
The dough:
2 dl. warm milk
20 g yeast (35 g if you only want to let the dough rise for 1.5 hours)
20 g. REMEMBER
50 g. sugar
A little salt
a little cardamom
2 eggs M/L, 3 S
120 g soft butter
65 g sorghum flour
65 g. cornstarch
270-300 g light GF mix, I use Doves Farm Plain White
1 tsp. Xhantan Gum
Warm the milk. Dissolve the yeast in it. Add the HUSK, sugar, salt and cardamom. Stir until jelly-like. Add the eggs, butter and flour and Xanthan Gum. Mix the dough until homogeneous and smooth. This takes about 10 minutes. All the butter should be absorbed into the dough and the dough should be moist but not wet. When you dab a finger on the dough, a little dough should stick to it, but the dough should be cohesive. Place the dough in a clean, large proofing tray or bowl lined with cling film and cover the bowl with cling film to create a small greenhouse with plenty of space,
Leave the dough to rise at room temperature for 4-5 hours.
Remonce:
200 g soft butter
100 g sugar
100 g brown sugar
2.5 tbsp. cinnamon powder
Mix everything together until smooth.
In addition: (can be left out)
100 g marzipan to grate over before rolling the dough into snails.
2 dl. cream to pour over the snails before baking.
Assembly and baking:
Turn the dough out onto a floured surface and gently shape it into a rectangle with your hands. Roll out the dough so that it measures 37-38 cm. in width and about 45-50 cm. in length. Be careful with the rolling pin - don't press too hard. Long, even strokes. And don't be upset if your rectangle isn't quite even at the edges, it doesn't matter.
Spread the sponge in an even layer. Again, be careful not to press too hard, the dough is very fragile and you don't want to make holes in it. Grate on the marzipan.
Prepare a dish with baking paper. My dish measures 20x20 cm.
Using a sharp knife or pizza cutter, cut ribbons measuring about 4 cm on the short side. Roll up the ribbons one by one and place the nine snails in the dish.
Cover the snails with cling film and leave to rise for 30-45 min. in a warm place. Remove the cream from the fridge so it can come to room temperature.
Preheat an oven to 200 degrees centigrade.
Pour the cream over the snails and place them in the oven.
Bake the snails for about 25 minutes.
Allow the snails to cool almost completely before adding icing or just a sprinkle of icing sugar.
Tips and storage:
〰️ Shelf life at room temperature: If you plan to eat the snails within 1-2 days, you can store them in an airtight container at room temperature. Make sure they are completely cooled before placing them in the container so they don't get moist. *They are especially good to reheat in the microwave for 20-30 seconds. It refreshes the flavour and makes them nice and soft, and it works even if there is icing on them.
〰️ Shelf life in the fridge: If you want to extend the shelf life a little, you can store the snails in the fridge. They will stay moist for up to 4-5 days. You can warm them up slightly in the oven or microwave before serving to make them soft and delicious again.
〰️ Shelf life in the freezer: The cinnamon rolls are also great for freezing. Wrap them individually in freezer bags or film and place them in a freezer-safe container. They can be frozen for up to 2-3 months. When you're ready to eat them, pick them up, let them thaw at room temperature and reheat them in the oven for a freshly baked feel.
With proper storage, you can ensure your gluten-free cinnamon rolls stay fresh and moist so you can enjoy them over several days or freeze them for a delicious snack when the need arises. Heating in the microwave also works even if there's icing on them.
〰️ Use a sugar syrup: For extra juicy snails, brush them with a light sugar syrup when they come out of the oven. A syrup is made by dissolving equal parts sugar and water in a saucepan and boiling it until the sugar has melted. Gently brush the snails while they are still warm to give them a shiny, sweet surface.
〰️ Add apples: Want to make your cinnamon rolls even more exciting? Try placing thin apple slices in the centre of the snails for an extra juicy flavour. Apples and cinnamon are a great combination that will make your snails even more delicious.
〰️ Keep the dough moist, but not wet: The dough for gluten-free snails can be tricky - it needs to be moist, but not so wet that it can't be moulded. If the dough seems too dry, you can add a little extra milk. It should be sticky enough to hold together, but still easy to work with.
These tricks will ensure your gluten-free cinnamon rolls are perfect - moist, flavourful and with just the right texture!
