Thursday, May 5, 2011

Gluten and Milk Free Heart Shaped Cinnamon Rolls

½ cube fresh Yeast (ca 20g of fresh or ½ package of dried yeast)
1/2 cup warm Milk (I used goat’s)
50 grams Muscovado Sugar
50 grams Margarine
1/2 teaspoon Salt
1 egg
50 grams Millet Flour
50 grams Amaranth Flour
50 grams Rice Flour
50 grams Tapioca Flour
50 grams Quinoa Flour
1 teaspoon Xanthan Gum

50 grams Muscovado Sugar
1 1/2 tablespoons Cinnamon
40 grams Margarine, softened

50 grams Powdered Sugar
50 grams Cream Cheese (I used goat’s)
1/4 teaspoon Vanilla

In your stand mixer bowl fitted with the mixing paddle, dissolve the yeast in the warm milk with a pinch of the sugar.

Add sugar, margarine salt and egg and mix well.

Switch to your dough hook.

Combine your flours in a separate bowl and then add to the above mixture and mix on low speed until combined.

Knead the dough in your stand mixer until it forms a soft pliable ball.  Cover the bowl and let rise in a warm place about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly (gluten free) floured surface, until it is approx 45 cm long by 30 cm wide.

 It should be approx 5-6 mm thick.

Preheat oven to 200°C.

Combine the sugar and cinnamon in a bowl.

Spread the softened margarine over the surface of the dough, then sprinkle the sugar/cinnamon mix evenly over the surface.

Working carefully from the wide edge, roll the dough towards the other side, stopping when just shy of the center.  Now roll from the other wide edge – towards the center again, until you are just shy of the center.  You should now have 2 rolls facing each  other with a tiny bit of space between them.

Cut the dough into 4-5 cm slices and place into a baking dish that is either lined with baking paper or greased.

Bake for 15 minutes or until light golden brown.

While the rolls are baking combine the icing ingredients.

Beat well in your stand mixer with the paddle until fluffy.

When the rolls are done, spread generously with icing

Serving Size: 1 (135 g)   Calories 418    Total Fat 17 g   Total Carbohydrate 65 g   Dietary Fiber 4 g   Protein 6 g

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