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Saturday, December 7, 2013

Cranberry Sweet Rolls - Gluten Free

I used to be a sucker for Hostess or Little Debbie snack cakes. It’s not something I’m real proud of now but I LOVED them. My favorites had to be the Oatmeal Cream Pies and those Cherry Sweet Rolls. Oh my gosh – so good! I don’t need to tell you about their nutritional values I’m sure. These Cranberry Rolls are my Christmas version of my old favorite breakfast treat! Plus a lot healthier… These can easily be made ahead and baked Christmas morning. This makes about 12 rolls. 

1 cup white rice flour
½ cup white sorghum flour
¾ cup tapioca starch
½ cup arrowroot starch
¼ cup stevia or sugar
2 tsp xanthan gum
1 pkt active dry yeast
1 tsp baking powder
½ tsp sea salt
¼ cup applesauce
½ cup water, warm
½ cup milk, warm
1 Tbsp olive oil
1 egg
1 tsp vanilla
1 Tbsp coconut oil
½ cup cranberry sauce (Here’s my homemade recipe)
¼ cup coconut sugar
1 Tbsp cinnamon
1 cup powdered sugar
½ tsp vanilla
3 tsp almond milk
  • In a small bowl, combine yeast, milk and water and set aside for about 5 minutes.
  • In a large mixing bowl, combine remaining dry dough ingredients. Add in egg, applesauce, oil, vanilla and yeast mixture.
  • Blend over medium speed for about 2 minutes.
  • Place dough onto a clean, floured surface and roll out into a ¼” thick rectangle.
  • Spread coconut oil over dough and top with sugar, cinnamon and cranberry sauce. Roll up dough lengthwise and cut into about 1” thick slices.
  • Place rolls cut side down  in a greased 9x13 baking dish. Let rise for about 30 minutes.
  • Bake at 350°F for about 20-25 minutes or until cooked through.
  • While rolls are baking, mix together icing ingredients. Let rolls cool about 10 minutes  and drizzle icing over tops and serve.

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