I'm in heaven!!!!!

Many of you know I'm always on the hunt for spectacular gluten-free goodies I can bake. I don't really have a problem thinking up my own dinners and things, but I always need recipes for yummy baked goods. Well.... I have found my most recent manna from heaven!!! These cinnamon rolls might quite possibly be the yummiest gluten free thing I have made up until this point! (Brian said that the carrot cake recipe might be tied. Little sweetie, especially because he is quite reticent in his praise of all my gf creations.) This recipe is taken from: thebakingbeauties.com. (She is completely spectacular. I made her cinnamon raisin bread the other day and it was superb!) The only change I made: Instead of flipping them at the end and letting all the yummy gooey stuff run down the cinnamon rolls, I just let the bottoms be wonderful and gooey and added the famous cream cheese icing that Allison puts on top of her amazing gluten-filled cinnamon rolls.( 3 oz softened cream cheese, 4 T softened butter, 1 1/2 cups powdered sugar, 1/2 t vanilla--mix well and then take a big huge lick from the spatula before you spread it on). Seriously, there is no gluten deprivation going on around here. This is amazing: (it would have been great if I would've taken pictures... but our camera is a bit foggy because I left it in the car since our last sledding adventure--oops!... and I have no idea how to get the underlining off after I cut and pasted this recipe. Kinda driving me crazy!) One more tip: I did refrigerate the dough a bit before putting it between the plastic-wrap. I had a bit more Tapioca starch on hand to use to lightly flour some portions also. Bonus--This dough was so easy to work with that even Mikaiah could help me roll it out! Happy baking!!

The Baking Beauties Cinnamon Rolls (OR as I fondly refer to them: Manna from Heaven

)

Ingredients:

Dough:

• 2 1/2 cups all-purpose gluten-free flour (see note)
• 1/2 cup tapioca starch
• 1 Tbsp rapid rise yeast
• 3 Tbsp white sugar
• 1/2 tsp salt
• 2 tsp xanthan gum
• 1 tsp guar gum
• 1/4 cup instant vanilla pudding mix (dry)
• 1 tsp baking powder
• 4 Tbsp margarine
• 1/2 cup water
• 3/4 cup milk
• 1 egg, room temperature
• 1 tsp cider vinegar
• 2 Tbsp oil (I used Canola)
• 1 tsp vanilla

NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

Topping:
Over low heat, in a small saucepan, heat 4 Tbsp. butter (or margarine), 1/2 cup brown sugar, 2 Tbsp. corn syrup, stirring until sugar dissolves. Add 1 tsp. vanilla extract, 2 Tbsp. whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9x13 pan (I used a pie pan, but pans with straight sides work better).

Filling:
Combine:

• 2 Tbsp. butter or margarine, very soft
• 1/2 cup firmly packed brown sugar
• 1-2 Tbsp. cinnamon

NOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins or pecans (optional)

Directions:

1. In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
2. Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
3. With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
4. Allow to mix on medium speed for 3 minutes.
5. Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8" x 16". Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly squarish shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a square approximately 8" x 16".
6. Remove plastic wrap. Spread filling mixture evenly across dough's surface. Leave 1 1/2" along one long end without any filling, this is where your cinnamon rolls will be sealed.
7. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
8. Using a long piece of dark thread (light colours can be lost in the dough), cut the long "cinnamon bun log" into 8 pieces, about 1 1/2" wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won't be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1" high.
9. Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
10. Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
11. Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.
12. These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.

Christine again: She has alot of great pictures on her website, especially if you need a visual for rolling these babies out. Enjoy!!!