I began my search for a cinnamon roll recipe several months ago. I adore cinnamon and anything that has cinnamon in it. My husband’s favorite morning treat with coffee is a good cinnamon roll. Attempting a few recipes on my own proved either difficult to work with or just did not have the taste or texture I was quite looking for. I shelved it for a period of time to work on other things, but that perfect cinnamon roll recipe just kept nagging at me. Not long after one of my very talented interns started working with me, I mentioned the cinnamon rolls. Her face lit up as it was also one of her favorites. We tossed some ideas around and we talked of my experiences in trying to create one. One day not long after that conversation I got a text with a photograph of what looked like the perfect cinnamon roll. She had gone home and experimented on her own. Three days later, I got to try one and could not believe how moist it still was, how perfect it looked and how wonderful it tasted. She had done it! Today, this is one of our best sellers and is carried in the freezer section of a local market, NOFO at the Pig. Here is our recipe:
- Mix together in mixing bowl and set aside:
- ¼ c. brown rice flour
- ½ c. white rice flour
- ½ c. sorghum flour
- 1/3 c. almond flour
- ¼ c. potato starch
- ½ c. tapioca starch
- ¼ c. dry milk
- ¼ c. sugar
- 1 ½ t. xanthan gum
- ¼ t. baking soda
- ½ t. salt
- In glass measuring cup add:
- 1 T. yeast
- 2 T sugar
- 2/3 c. Warm Water
Gently mix and set aside to proof
- To dry ingredient mixture add 4 T. softened butter and mix on low to crumb or wet sand consistency.
- To proofed yeast add 1 egg (room temperature) and 1 t. vanilla extract and add to dry mixture. Gently mix until dough forms.
- Place dough on a well oil sheet pan or one lined with parchment and let sit in a warm place for 30-45 minutes until doubles in size.
- Sprinkle counter with a little white rice flour, sugar, and tapioca mixture so dough does not stick. Dough will be sticky and needs to be kneaded with flour mixture before rolling into a rectangle shape.
- Melt 2 T. butter and brush on dough mixture.
- Mix ½ c. brown sugar with 2 T. cinnamon and spread on buttered dough mixture.
- Very tightly roll so that there are no air pockets. Slice into approximately 12 pieces and place on baking dish. Bake approximately 16-20 minutes in 350 degree oven.
De’Lure’ began while recovering from a three year illness that was finally diagnosed as celiac. I had left my corporate job to take a Summer off but was asked to help at a local café my husband and I frequented. That part-time position led into baking when the pastry chef moved out of town. Making these beautiful pastries and desserts was rewarding but could I not eat any of them. This gave me the idea to begin experimenting at home. The more I sampled to my family and friends, the more I wanted to make them available to the gluten free community. I shared this with my friend and manager at the café. She began sending me patrons who would come in asking for anything gluten free. My husband encouraged me to pursue going after my own clients. Eventually, I got the courage to ask our favorite gluten free Italian Restaurant if they would sample some of my creations. It was not long before they had three of my items on their menu. De’Lure products can now be found at several local establishments including that café where I began my new career and we have taken on two very talented bakers to help with all the private orders we also receive. I could not be happier and have never looked back!