When I was a kid taking the ‘first bath’ (when the water was still warm!) was a big deal. So big, we had to make out a schedule for me and my brother. My Dad scratched it on a half sheet of paper out of utter frustration with the two of us. In his ‘accountants mind’, Fridays were split based on ‘even or odd’ date. That way it was fair.
This ‘day of the week’ quickly began to dictate everything our family did. Bad or good, if it was your ‘first bath day’, you were the one up for the chore or the privilege.
Who has to take the trash out? Whose first bath day is it?
Who gets to sit by Mum/Dad/whoever the favorite was that second? Whose first bath day is it?
Who gets to ride in the front seat? Whose first bath day is it?
Who gets to pick out the first cinnamon roll? Whose first bath day is it?
That last one is pretty important. Because everyone knows, there are some cinnamon rolls that are better than others. When I was youngest, I always wanted to center one. When you make them in a circular pan, and there’s the center one, that all of the icing pools onto. As I got older, I became more fond of the edge ones, with a slight crisp to them. But regardless, as brothers and sisters do, whichever one the other sibling wanted, was the one you wanted. No matter what. Hence the first bath day.
Cinnamon Rolls are something I haven’t been able to touch since we went gluten free. Even vegan. I found one raw recipe once, but it had so much coconut oil it that it made me sick. Not a fan. But, after creating the Pizza Dough recipe in the bread machine a few weeks ago, a little idea sparked about other dough I could make.
Yesterday (oh, and today too) I’m feeling pretty miserable. My immune system is being not fun, and I’ve caught the ‘welcome back to school let’s all share germs’ crud that’s going around. So that meant I wanted to cook. Because that’s what normal people do when they feel terrible. But I needed comfort food. I whipped up some chili and cinnamon rolls. They were both amazing, but I took a poll on facebook last night, and Cinnamon Rolls won for posting first. And here it is.
The dough is made in the bread machine using the dough setting, and you’ll notice that the dough recipe is very similar to the pizza dough recipe, with less liquid, more sugar, and a spice substitution. The batch I made produced 10 cinnamon rolls. My bread machine only has a 1 pound capacity, so if you have a bigger machine feel free to double the recipe. The basic steps are: make dough (in bread machine), chill dough, roll dough out, add fillings, roll dough like a jelly roll, cut into ‘buns’ and bake, then top with any toppings. But there are way more details below.
A note on the filling: I used a butter/maple syrup/cinnamon/corn meal mixing. If you like raisins or nuts inside your rolls, feel free to sprinkle them in during this step. I added corn meal because I didn’t want to add granulated sugar, but I wanted to mimic the texture. You can feel free to change this filling up to whatever you’d like. You could add chocolate, or raisins, or crushed nuts, or even a pumpkin-y type cream. Feel free to be creative here.
A note on the topping: I used a some candied walnuts. But you could top them with anything – cream cheese icing, a typical powdered sugar/milk icing, or nothing. They’re perfectly good by themselves. Again, feel free to be creative here.
Let’s make them:
First, we’ll make the dough in the bread machine:
Cinnamon Roll Dough in the Bread Machine [Vegan/Gluten Free]
- 3/4 cup of water
- 2 tablespoons of vegan butter substitute (I used Earth Balance)
- 2 tablespoons of maple syrup
- 1 + 1/2 teaspoon apple cider vinegar
- 1 + 2/3 cups brown rice flour
- 1/4 cup corn starch
- 2 tablespoons potato starch
- 2 tablespoons corn meal (just plain corn meal, not corn bread mixes – watch for gluten free status)
- 1 + 1/2 teaspoons xantham gum
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon yeast
Let’s Make It:
- Combine the dry ingredients in a medium sized mixing bowl. Mix with spoon, smushing any lumps.
- Put ingredients in bread machine as listed below (or! in the order your machine requires)
- Add wet ingredients to the bread machine.
- Add dry mixture on top, making sure to completely cover the wet.
- Add the yeast on top of the center of the dry ingredients.
- Let the machine do its magic. (My dough cycle takes an hour and 45 minutes)
Once the dough is finished:
- Take the dough out of the bread machine
- Put it in a bowl or in a container, and chill (at least 1 hour in the fridge, or you can make the dough ahead of time and store in the fridge or freezer until ready – thaw in fridge if frozen)
- When you’re ready to make the buns: Preheat the oven to 350 degrees.
- Take the dough out of the fridge, and put it on a silicon mat or another non-stick surface (or dust with some brown rice flour). Handle the dough as little as possible – as it warms with your touch it will begin to get very sticky, and spread it out into a rectangle – like – shape (see picture below)
- Once rolled out, brush on whatever filling you’re using (see my filling recipe below)
- After the filling is added, starting on one short end, roll the rectangle like a jelly roll (see picture below)
- Using a large sharp knife, cut the roll into about 10 buns. If the roll starts to ‘squish’, you can rotate it to even it out
- Arrange the buns on a pan – you can either use a round pan and place the rolls closer together, or a baking sheet and spread them out, as I did . Once they’re where you want them, if you’re adding any extra ‘filling’ on top, brush it on now (I did!)
- Bake at 350 degrees for about 20 minutes, or until firm to the touch (they may bake differently in a round pan with them touching each other – just keep an eye on them)
- While they’re baking, you can prepare any type of topping you’d like for them (see my topping below)
- Top with any type of topping you would like, and serve warm
- Store any leftovers (what leftovers?!) in an airtight container in the fridge, or freezer. Reheat covered in a damp towel in the microwave, or covered in tinfoil in the oven if frozen. (You can also freeze them in ‘bun’ form (after step 7), if you don’t want to bake them right away! I’d thaw before baking, in that case)
For filling I used: (See filling notes above too)
- ¼ cup of vegan butter substitute (I used earth balance) – melted
- 2 tablespoons maple syrup
- 2 teaspoons cinnamon
- 1 tablespoon corn meal (for a grainy texture)
Let’s Make it:
- Melt butter, mix all ingredients
- I put brushed about half of the ‘filling’ inside the rolls (step 5 above in main recipe)
- I brushed the other half on top of the rolls after they were cut (step 8 above)
For the topping I used: (see toppings note above too)
- Maple syrup
- 1 + 1/2 cup walnuts (or other nuts)
Let’s Make it:
- In a small sauce pan, fill the bottom of the pan with a layer of maple syrup
- Heat until small bubbles start forming, but not until boiling
- Add walnuts, stir to cover in maple syrup
- If there’s not enough maple syrup, add more as needed to keep nuts nice and sticky
- Heat until maple syrup caramelizes on nuts
- Add to buns after baking (step 11 above)
Whose first bath day is it? Yesterday was Mine. And I get all of the cinnamon rolls.
My thoughts on corn free: I have a friend who’s going to trial making these corn free. These are the substitutions I gave her, but I haven’t tried this yet. She’ll let me know how it turns out:
For the corn starch in the dough – substitute potato starch (and still use the 2 tablespoons of potato starch in the recipe too) (I just use corn starch because it’s cheaper!!)
For the corn meal in both the dough and the filling – substitute 1 tablespoon granulated sugar (like – sugar in the raw) for texture