Gluten Free Cinabon with Blueberries

Gluten Free Cinabon with Blueberries

Sweet dough for cinnabon, doughnuts and sweet bread
1 cup warm milk
2 eggs (room temp)
1/3 cup butter (melted)
4 ½ cups Gluten Free self raising flour
1 tsp salt
1-2 tsp xanthan gum
½ cup caster sugar
2 ½ tsp (1 sachet dry yeast)

1. Heat milk but not boil and melt butter
2. In a separate bowl combine the dry ingredients together except the salt
3. Add in the wet ingredients and mix well then add salt
4. Once combined well and a dough is formed cover with a towel and leave in warm place to raise for an hour
5. When doubled in size turn out onto floured surface.

(If you just want to make sweet bread, shape the dough and place onto grease proof paper and place in warm oven at 200 degrees C for 25 – 30 min.)

To make the Cinnabon:
While you wait for the dough to rise make up the filling.

1 cup brown soft sugar
2 ½ tbsp cinnamon
½ cup softened butter

1. Mix sugar and cinnamon together in bowl
2. Turn dough out onto floured surface and use a rolling pin to roll out a large rectangle shape
3. Spread the butter evenly on top of dough
4. Sprinkle the cinnamon sugar mix evenly over the butter
5. Once surface is covered, roll the dough into a cylinder
6. Cut into rounds and place on grease proof paper lined baking tray, leaving a small space between each one as they will rise again in the oven. (Can also be placed into greased cup cake tray to make cupcake cinnabons)
7. Place into warm oven at 200 degrees C for 15 min

While they are in the oven you can make the topping

1 packet of cream cheese
¼ cup butter
1 ½ cup icing sugar
1 tsp vanilla extract

1. Combine all ingredients in a bowl. Taste and if to cheesy add a small bit more of vanilla
2. Once cinnabons are baked remove from oven and spread the topping over
3. Best served warm. But just as good cold!

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