Cinnamon Rolls are another ‘Comfort Food’ that I have missed since I was diagnosed with Coeliac Disease. I have been making my own for about 5 years and they are my sons (even my non coeliac son’s) favourite. They love them warm with heaps of cream cheese frosting on top.
I though I would try a different version of this recipe as the days are getting colder and I fancied a more autumnal flavour.
Apples are always in good supply at this time of year, so by pairing hem with the ‘King of Nuts’- Pecans! They were destined to be part of an exceptional flavour combination.
Thus, the Best Apple and Pecan Cinnamon Rolls was born. This needed a really special topping so just to up the ante, I added both cinnamon and vanilla to make a super fluffy, seasonally spiced cinnamon cream cheese frosting. These are divine!!!! The slightly tart apple pieces are soft and juicy and the crunchy chopped pecans add another level of Yummies!
This recipe makes 8 beautiful pillowy Cinnamon Rolls and although they are always best on the day, they can be warmed up without topping and served for 3-4 days after. You can also freeze them unbaked ready to take out your freezer and bake, when you feel like you need a warm and tasty hug!
Ingredients
Cinnamon Roll Ingredients
- 325g Gluten Free Self Raising Flour
- 75g Powdered Milk
- 45g Expandex
- 1/2 cup Buttermilk
- 1 1/2 tsp Xantham Gum
- 2 tsp Instant Yeast
- 1/4 tsp Baking Soda
- 5tbsp Brown Sugar
- 1tsp Salt
- 1tsp Cider Vinegar
- 100g Butter (chopped)
- 113ml Warm Water
Filling Ingredients
- 3/4 Cup Brown Sugar
- 1 Medium Cooking Apple
- 35g Chopped Pegan Nuts
- 5tsp Cinnamon powder
- 100g Butter
Topping
- 125g Butter
- 100g Cream Cheese
- 185g Icing Sugar
- 2tsp Cinnamon Powder
Method
- Start by making the buttermilk- ad 1tsp cider vinegar to your milk and let it stand
- Add all the dry ingredients to your mixing bowl and combine them.
- Add the egg and buttermilk and mix for about a minute.
- Slowly add the water.
- Beat until it’s incorporated and dough like!
- While the mixer is on slowly add the butter chunks until it is all in.
- Mix on a higher setting in blasts- so that you still have chunks of butter throughout the dough.
- Tip it onto a flowered, lined tray, greaseproof paper and clingfilm both week. (make sure the whole tray is floured as it will make the rolling easier)
Filling
- Melt the butter and add the sugar and cinnamon to it- mix until it’s combined.
- Pour onto the tray of dough and spread it out on the surface.
- Refrigerate for 25-30 minutes
- Next, Peel and chop the cooking apple, small pieces. Add 1 tsp of cinnamon and mix the apple.
- Roast your pecans in the oven at 170c for 10 minutes. Cool them and chop them into small pieces. Save 10g for sprinkling on the rolls at the end.
- Take the dough out of the fridge, sprinkle the apple pieces over the dough (you probably won’t need it all, depends on the size of the apple) You can freeze the leftover apple for next time! Sprinkle the pecan’s on top.
- Using the edges of the paper/ cling film roll the cinnamon roll like you would roll a swiss roll/ jelly roll.
*Tip- Add more sprinkles of flour if it sticks while rolling.
- Refrigerate for 20 minutes and slice into 8 rolls.
- Using a floured spatula lift each roll and place on their sides in a round or a rectangular brownie tin. Bake for 25- 28 minutes or until it’s golden brown and sugar is bubbling at the edges
Cinnamon Cream Cheese Topping
- Whisk the softened butter, add icing sugar gradually. Beat for a minute.
- Add the cream cheese and cinnamon and beat until light and fluffy- make sure you scrape down the sides in between.
- I like to spread generous amounts on each roll and sprinkle with the rest of the roasted pecans. Then enjoy your beautiful, fluffy rolls!