Christmas Morning Cinnamon Rolls (Low FODMAP)
20 Minutes prep • 60 minutes rise/cook • Low FODMAP • Gluten-free • Makes 12
Browned butter caramel cream cheese icing and a sprinkling of fresh nutmeg give these classic cinnamon rolls a christmasy twist that is quite delicious. They are soft and cinnamony on the inside just like you want a cinnamon roll to be. Best eaten when hot out of the oven, they are also delicious when reheated in the microwave.
Ingredients: Dough
1 cup warm lactose-free whole milk (no warmer than 110 degrees F)
2 1/4 teaspoons (one packet) active dry yeast
1 tablespoon granulated sugar
6 tablespoons salted butter, at room temperature
3 large eggs
2 1/2 cups gluten free all purpose flour
1 1/2 cups gf Jules gluten free flour
1/2 teaspoon Kosher salt
1 teaspoon vanilla bean paste, or vanilla extract
Ingredients: Filling
6 tablespoons salted butter, melted
1/2 cup light brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon
Directions
(1) Prepare: Line a 9 x 13 inch baking pan with parchment paper. Preheat the oven to 200 degrees F and then turn it OFF and leave the door closed. Prepare the filling by mixing the sugars together and melting the butter. Make the caramel sauce for the icing (if you’re not using store-bought sauce).
(2) Prove the yeast: In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and sugar. Let stand for 5 - 10 minutes until it begins to froth (indicating the yeast is properly active).
(3) Blend the dough: Add the butter, eggs, 3 1/2 - 4 cups of the flour, vanilla, and salt to the yeast mixture. Using the dough hook, mix until the flour is completely incorporated, scraping down the sides of the bowl as needed. Blend for about 2 - 3 minutes. If the dough is quite sticky, add an additional 1/4 cup of flour.
Note: Do not allow the dough to rest after mixing, just begin the process of rolling it out right away. (You want all the rising to be done in the shape of rolls).
(4) Roll out the dough: Flour your rolling surface evenly and scrape the dough out of the bowl onto the floured board. Sprinkle the top of the dough with flour and press out with your hands into a rectangular shape. Roll the dough to approximately 12 x 16 inches, adding extra flour if it’s sticking to the rolling pin.
(5) Add the filling: Brush on the melted butter, making sure to get it right up to the edges of the rolled dough, then sprinkle the sugar and cinnamon evenly across the buttered dough.
(6) Shape the dough: On the long side of the dough rectangle, start rolling it into a spiraled log, using a bench scraper to help unstick the dough if it sticks to the board.
(7) Cut and rise the rolls: Once you have it all rolled up, use a kitchen shears or sharp knife to cut the log into 12 even slices (don’t worry if the slices on the end of the roll are smaller than the others. Put them in the pan evenly spaced and cover loosely with a piece of parchment paper. Put the pan in the warm oven (that has been turned OFF) and let rise for 30 minutes and then remove from the oven.
(8) Bake: Preheat the oven to 350 degrees F. When the oven is hot and the rising is complete, put the pan of cinnamon rolls in the oven and cook for 25 - 30 minutes until they start to brown on top and the dough is cooked through.
(9) Make the icing: Meanwhile make the icing.
(10) Finish: Remove from the oven and cool for a few minutes before icing. Then ice the cinnamon rolls and sprinkle very lightly with fresh-grated nutmeg.
(11) Plate and serve: Serve warm and eat fresh!
Eat and enjoy every bite because you can!
Ingredients: Icing
4 tablespoons salted butter, at room temperature
4 ounces lactose-free cream cheese, at room temperature
1/4 cup salted caramel sauce (recipe below, or use store-bought)
2-3 cups powdered sugar, sifted
2 teaspoons vanilla extract
Directions: Icing
(1) Combine butter and cream cheese: In the bowl of your stand mixer, combine the butter and cream cheese. Whip until combined (about 1 minute).
(2) Add caramel: Add the caramel sauce and vanilla. Mix until combined.
(3) Add sugar and finish: Add about half the powdered sugar and blend to combined. Add the rest of the powdered sugar, scrape down the bottom and sides of the bowl, and blend until fully combined.
Ingredients: Salted Caramel Sauce
1 cup granulated sugar
1/4 cup water
1 tablespoon light corn syrup*
1/2 cup heavy cream, warmed
2 tablespoons salted butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon Kosher salt
Directions: Salted Caramel Sauce
(1) Make the syrup: In a 3-4-quart heavy saucepan stir together sugar, water, and light corn syrup brushing any sugar crystals off the side of the pan into the liquid. Heat to boiling on medium-high without stirring, about 3 minutes. Boil until dark amber (320 degrees F to 345 degrees F on a candy thermometer), about 9 minutes.
(2) Add the cream: Remove the pan from the heat and add the heavy cream (the hot caramel will steam and bubble up) and butter, stirring until smooth.
(3) Finish: Let caramel cool slightly. Stir in vanilla extract and salt. Let cool completely. Store at room temperature for up to 1 month or in the refrigerator for up to 2 months. Reheat in the microwave before serving.
*Recipe note: Please use Karo brand corn syrup, which contains no high-fructose corn syrup (HFCS is high in FODMAPS).
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