When I saw Betty's recent recipe posting for Cinnamon Biscuit Rolls I wanted some !
So I revised the recipe to be gluten free and was very happy with the results.
They are so good , flavour is mouth watering and the texture is so light and flaky!
Cinnamon Biscuit Roll
- 1 cup chick pea flour
- 1/2 cup white corn flour (or brown rice flour)
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 1 tsp xanthan gum
- 1/2 tsp salt
- 4 tsp baking powder
- 1/2 cup butter, cut into pieces
- 2 eggs plus enough milk to make one cup
- sweet rice flour for rolling
- 1/4 cup butter, melted
- 1 cup brown sugar
- 2 tbsp cinnamon
- In lg bowl blend together well the dry ingredients.
- Add butter pieces to flour mix and using hands rub in butter pieces until evenly mixed.
- Put eggs in a measuring cup fill with milk to one cup and add to flour/butter mixture.
- Add to flour mixture (keep back a little of the milk in case you don't need it all.)
- Dough will be very sticky , but turn out on sweet rice floured parchment paper and add JUST enough sweet rice flour to make dough able to be handled. I use all of the milk and maybe 2-3 tbsp of the sweet rice flour.)
- Using hands dusted with sweet rice flour as needed, pat dough out to about a 11x16 inch rectangle.
- Spread melted butter on dough, then add the brown sugar mixed with cinnamon.
- Starting at the long end, roll up as for jelly roll, using parchment paper to help - Smooth out the roll with your hands and slide roll WITH parchment paper onto cookie sheet.
- Bake for 25 min. in 400 degree oven .
- So yummy warm from the oven.
When I first made the cinnamon roll and taste tested it, I thought -- this would work great for Apfelstreudel - and it DID!My husband, swallowing his first bite , nodded his approval and asked if the recipe would be in the next cook book! I smiled and said.. "No, on the blog tomorrow!"
- Follow the instructions for the Cinnamon Biscuit Roll to step 7, spreading the patted out dough with the melted butter.
- Then use the following filling to cover the dough and roll up as for a jelly roll.
- Bake for 25 min. in a 400 degree oven.
- Drizzle with icing while still warm, if desired.
- Serve warm with ice-cream.
- 4 apples (like Macintosh or Granny Smith)
- 1/4 cup washed seedless raisins (optional if your husband, like mine, doesn't like raisins)
- 2 tbsp butter
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1 tbsp cornstarch with 1 tsp sugar
- Cut up the apples into fairly small pieces.
- Put apples, raisins, butter, sugar and water into saucepan.
- Cook until apples are soft and most of water boiled out.
- Stir in cornstarch/sugar and cook until thickened.
- Remove from heat and cool.