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| plain cinnamon rolls |
Sunny's Roost Breakfast Rolls
Using a bread machine; for 1 ½ pound loaf
3/8 C milk
1 egg
3 C all purpose GF flour (or regular all purpose flour if you are not gluten free)
½ t xanth gum (If needed ONLY for gluten free baking) (one brand GF flour I buy has it the other does not)
1 t salt
4 T butter or marg
1/3 C sugar
1 ½ t bread machine yeast
Add all ingredients to machine in order
indicated by brand machine. Process on dough cycle.
Meanwhile, place a 9x13 inch pan
in oven with 3 T butter into oven and preheat to 200 degrees. Turn
off oven and, when butter melts, sprinkle with some brown sugar (a
couple of Tablespoons will do it unless you like a crunchy top.
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| gluten free apple pecan rolls |
When dough had risen long enough turn
onto GF floured board (I used tapioca flour on board). Roll dough to
form a rectangle of aprox ½ inch thickness. Spread filling over
dough and roll from longest edge. Cut into 12 or 16 even pieces.
Place pieces in prepared dish and cover with towel, place in warm
oven for 30-35 minutes. Remove from oven and heat oven to 350F.
Bake for 25-30 minutes or until dough is nicely browned but not dark!
Remove from oven and immediately turn pan upside down over platter
or cookie sheet. Leave to cool for 15 minutes. Drizzle icing over
rolls while still warm (if desired).
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| raspberry rolls |
I have used frozen raspberries,
cinnamon and brown sugar mixed with soft butter and sprinkled with
raisins or nuts, and now chopped apples with cinnamon, brown sugar
and chopped pecans as filling. I have flavored the icing to go with
whatever I put in as filling.
