Here you see the gluten-free rolls right before baking.
These rolls require a different shaping method (on an oiled flexible cutting board)
as the dough is more soft and batter-like.
In this photo, I'm using a dough scraper to roll the dough over onto itself
and the cinnamon filling.
Easy and delicious for all the gluten-free people in your life!
On the fifth day of cinnamon rolls, my true love
gave to me. . . .
Five Gold Rings
On the fourth day of cinnamon rolls, my true love gave to me. . .
Four Falling Pears
Okay, this is a bit of a stretch, but fresh pears layered on top of
a cinnamon roll filling--or used in place of apples to make
Pear Tarte Tatin Cinnamon Rolls--can be fabulous.
On the third day of cinnamon rolls, my true love gave to me . . . .
Three French Gems
(a buttery, flaky, croissant-like cinnamon roll)
They start with a sweet yeast dough, then get a butter and flour layer.
You fold the dough over the filling, then turn and roll the butter layers in several times to achieve a "laminated" or Danish pastry, like a croissant dough.
After you cut the individual rolls, you use the handle of a wooden spoon to squish them so the filling comes out the sides. Brush with egg wash.
For an authentic European finish, sprinkle pearl sugar (or coarsely chopped sugar cubes) on top of each roll.
C'est si bon! Croissant meets cinnamon roll!
On the second day of cinnamon rolls, my true love gave to me. . . .