Cinnamon Rolls are my white whale. I cannot get them right! I have tried EVERY gluten free recipe I have come across online to no avail. These recipes always seem to work for everyone but me. Perhaps I was not meant to roll dough?
Since I first happened upon Swedish culture through their literature (this is related I promise) I have been throughly obsessed. I have checked every Swedish author my library has out and bought several they didn’t have. What interests me in their authors I’m not sure but I love the subtle ways culture appears in the books especially with regards to the food. Almost every time a character meets another character they seem to be drinking copious amounts of coffee and eating buns. Five years into my Swedish obsession and almost 1 year after our trip to Sweden I finally buckled and googled these buns. To me they appear to be cinnamon rolls with cardamom. Actually I groaned inwardly when I saw they were rolls and not what I would consider buns.
I adapted a recipe I found here. They did not work. I tried guar gum this time instead of xanthan (I just cannot figure this one out!). These are undeniably delicious but they are not fluffy moist cinnamon rolls. They are barely staying together 🙁
One day perhaps I’ll figure out whatever it is that eludes me. Or perhaps dear reader you will? And then you will invite me over and teach me? Please?
Swedish Buns, adapted from Kari Diehl’s recipe
2.5 cups almond milk
1/5 cups melted butter, plus 1/3 melted for filling
1 cup sugar, plus 1/3 for filling
1 tsp salt
2 tsp ground cardamom (mine was not fresh)
4.5 tsp dry active yeast
200 G Flax and Whole Grain All Purpose Gluten Free Flour
400 G Sweet Sorghum Flour
200 G Cornstarch
100 G Arrowroot
100 G Potato Flour
1 tsp Guar Gum
2 TBS Cinnamon
In a saucepan heat the almond milk, not quite to boiling but with bubbles on the top.
Pour in the melted butter, sugar, salt, and cardamom. Remove from heat and allow to cool.
Stir in yeast and allow to proof.
Measure out flours in the bowl of your stand mixer.
Using a dough hook attachment slowly pour in the butter mixture cup by cup until well mixed.
Cover with a damp towel and let rest for about an hour. Mine did not visibly rise and I considered letting it sit for longer but didn’t.
On a lightly floured silpat or countertop knead the dough and divide in half.
Here is where things really go south for me. Roll the dough out into a rectangle.
Brush melted butter onto dough. Combine 1/3 cup sugar and 2 TBS cinnamon in a bowl, divide between 2 dough halves.
Sprinkle sugar mixture onto dough. Roll dough like a jelly roll. This does not work too successfully for me. But perhaps you have the magic touch?
Cut into rolls using a serrated knife.
The directions now say to allow to rise for 45 minutes. I did this for the first batch and noticed no difference so I skipped it for the 2nd.
Preheat oven to 425F.
Bake buns for 7 minutes.
*There is supposed to be an egg wash that I TOTALLY forgot about.