This is the seventh installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!
Make if you have: almond flour, xanthan gum, and active yeast
My mother is celiac (gluten-intolerant) which means that we do a lot of experiments with gluten-free recipes. A few days ago I tried to make almond flour cinnamon rolls but accidentally created a whole cake. Needless to say, it was one of the most delicious mistakes I’ve ever made.
2.5 cups almond flour
3 tbsp sugar
1 teaspoon salt
1 teaspoon xanthan gum
4 tbsp soft butter
2 tbsp oil
1 cup warm milk
1 tsp vanilla extract
2 tsp active yeast (activate in ¼ cup of water)
1 cup brown sugar
4 tsp cinnamon
6 tsp soft butter
6 tbsp soft cream cheese
1.5 cups confectioners sugar
4 tbsp soft butter
½ tsp vanilla extract
For the dough, combine the almond flour, sugar, salt, xantham gum, and butter in a large bowl. Make sure that your butter is at room temperature so it is soft enough to mix with the dry ingredients. Blend on low speed until you have a crumbly texture. Add the oil, milk, egg, vanilla, and active yeast (with the ¼ cup of water it was activated in) and beat on medium-high speed for about 3 minutes or until the consistency is similar to thick cake batter. Cover the dough and set it aside to rise for about 1 ½ hours.
For the filling, mix together the brown sugar, cinnamon, and butter to create a paste and set it aside.
Once your dough is visibly puffy, lay it out on lightly greased parchment paper and spread it into a rectangular shape. Lightly brush some milk over the surface of the dough and spread the filling evenly.
To roll the dough, lift the long edge of the parchment paper and roll the dough towards you. The dough should unstick from the parchment paper as you roll but give it a nudge whenever necessary. Use a sharp knife to cut the dough into 1-2 inch rolls and place them into a well-greased oven pan. The dough will probably be sticky but this is where I think the cake consistency came from. Let the dough rest and rise a little more for about an hour and preheat the oven to 350°F. Bake for about 20 minutes until the top is golden brown; a knife should be able to pierce the top and come out fully clean. While it is baking, make the icing by mixing together the cream cheese, butter, sugar, and vanilla until smooth. Ice the cake as soon as you take it out of the oven and let it cool.
Recipe adapted from King Arthur Flour’s Gluten-Free Cinnamon Rolls