Super quick gluten-free yeast-free cinnamon buns, a preview recipe from my new cookbook, Gluten-Free on a Shoestring Quick & Easy! more
Today is a big day! It’s the official publication day for Gluten-Free on a Shoestring Quick & Easy: 100 Recipes For the Food You Love—Fast! I figured we’d celebrate with food (the recipe for Quickest, Yeast-Free Cinnamon Buns from page 25 of the New Book), since at this point I pretty much have no other skills and no other way to show l-o-v-e. Is that wrong? Check back in about 10 years when my children are grown to see if I’ve ruined them. For now, so far so good.
In fact, if there was any lingering question about my children’s devotion to food, in the middle of last night’s dinner (Savory French Toast, a truly decadent breakfast-for-dinner) my youngest said, mostly to herself, “I’m going to miss this after I eat it.” I checked back in with her this morning. As predicted, she does, indeed, miss last night’s dinner.
This yeast-free cinnamon bun dough is smooth and even silky. It’s a pleasure to roll out (really!), and with a sprinkling here and there of flour as you work, can even be rolled out without a sheet of unbleached parchment paper on top. As I work on more and more recipes for gluten-free bread (Book 3! December 2013!), I have come to value not only the result of gluten-free baking but the experience. When the dough is a pleasure, aren’t you that much more likely to bake? I want you to know what I know: that baking is one life’s great pleasures, and being gluten-free shouldn’t diminish that one bit not one bit. If book tours were for the ordinary book author like me, and if they actually sold books, I’d be in your town today. We’d be making this gorgeous dough together.
We’d spread the filling, like so.
Then roll the roll, like this.
Maybe I’d ask you to slice the buns evenly with a bench scraper, while I reached for the greased muffin tin.
And together we’d place each bun carefully in its own well in the muffin tin, and guide the pan into the oven. We’d chat over coffee (half-n-half, if you have it) as the buns filled the house with their cinnamon-sugar love (food isn’t love?). Then, while those buns finished cooling, we’d mix up the icing. And I’d probably keep giggling about calling them “buns” and you’d remind me that I’m nearly 40 years old. Hug?
Thank you for hanging out with me every day. And for supporting me by buying my cookbooks. Be sure to read the Acknowledgements in the new book. You’re in there, and it comes from the heart.
In the meanwhile, I’d love to sign a book for you, until we can have that hug. So don’t forget to Pin It To Win It! (“it” = a signed copy of Quick & Easy). Follow the instructions in the post, and we’ll pick ONE LUCKY WINNER at 11:59 pm EST tonight, November 6, 2012. Wherever you are, you could win!
And don’t forget to claim your FREE Best of the Gluten-Free on a Shoestring Blog ebook if you order the new book by the end of the day today! If you are waiting for the ebook version, I hope and expect that it will be available for purchase today. If it isn’t available, I will be sure to keep the FREE offer open until the end of the day on which the e-version is released.
3 1/2 to 4 cups (490 to 560 g) high-quality all-purpose gluten-free flour
2 teaspoons xanthan gum (omit if your blend already contains it)
2 1/2 teaspoons baking powder
3/8 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
12 tablespoons (168 g) unsalted butter, at room temperature
2 extra-large eggs (120 g), at room temperature, lightly beaten
1 cup milk, at room temperature (low-fat is fine, nonfat is not)
1 cup (218 g) light brown sugar
2 tablespoons ground cinnamon
4 ounces mascarpone cheese, at room temperature
1 1/2 cups (173 g) confectioners’ sugar
Preheat your oven to 350°F. Grease the wells of a standard twelve-cup muffin tin and set it aside.
In a large bowl, place 3 1/2 cups (490 g) of the flour, the xanthan gum, baking powder, 1/4 teaspoon of the salt, and the granulated sugar, and whisk well. Add 6 tablespoons of the butter, the eggs, and the milk, and mix until the dough comes together. The dough should be smooth and relatively easy to handle. If the dough seems sticky, add more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.
Turn the dough out onto a piece of lightly floured unbleached parchment paper. Place another piece of parchment paper on top and roll the dough into a 10 by 15-inch rectangle, about 1/4 inch thick (no thinner).
In a separate small bowl, place the brown sugar, cinnamon, 4 tablespoons of the butter, and the remaining 1/8 teaspoon of salt, and mix well. Set the bowl aside.
With a small offset spatula or large spoon, spread the cinnamon mixture in an even layer over the top of the dough, leaving about 1/4 inch clean around the perimeter. Starting at a long side, roll the dough away from you into a tightly formed roll. Slice the roll in cross-section into twelve equal pieces, each about 1 inch thick. Place each roll in the well of the prepared muffin tin.
Place the tin in the center of the preheated oven, and bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them. Remove from the oven and allow to cool until the rolls are firm enough to handle, and transfer to a wire rack to finish cooling. Be sure to remove the rolls from the muffin tin before they are completely cool, or they will begin to stick to the baking pan.
While the rolls are cooling, make the icing. In a separate small bowl, mix together the mascarpone, the remaining 2 tablespoons of butter, and the confectioners’ sugar until smooth but thickly pourable. Drizzle or spread the icing on the rolls before serving.
From the book Gluten-Free on a Shoestring Quick and Easy: 100 Recipes For the Food You Love—Fast! by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012.