Tuesday, January 14, 2014

GF Brioche Breakfast Rolls

Happy Tuesday friends! I hope you had a wonderful [delicious] weekend! As for me, it was extremely busy teaching 10+ hours in our kitchen this past Saturday. Not to mention working 50+ hours last week in the pharmacy. So needless to say, I've been busy and tired, hence I didn't have the energy to post the last few days. But this week seems to be a bit more manageable in terms of balancing work, life and everything in between [thank goodness!] I did manage to relax a bit on Sunday with the Baron and those lazy Sundays are the best. In fact, on lazy Sundays I enjoy a good cinnamon roll. Since being gluten free, having a cinnamon roll has been challenging unless I make them myself. And I've made a few GF versions but this would have to be my favorite one so far. First off, the dough is a gluten free brioche dough which I used to create these GF Brioche Breakfast Rolls. Buttery, luscious and extremely satisfying to take on any breakfast craving, these are sure to be a roll your fellow GF friends and family will appreciate...


This year one of my focuses is make more gluten free breads. Buying them from the store hasn't always been the best tasting or even easy on the wallet. But being able to bake GF breads that taste wonderful and have a soft texture is such a great feeling for me. The new cookbook, Healthy Breads in 5 Minutes a Day has been full of great GF bread recipes and this one was the first I've tried. Besides, you can't go wrong with a recipes that uses a lot of butter...



This was another fantastic recipe made with my favorite butter - Plugra. A special thanks to Plugra for providing me with butter to use in this recipe! The buttery flavor definitely came through both in the dough and filling...

GF Brioche Breakfast Rolls


Brioche dough:
1 cup brown rice flour
1 cup tapioca tapioca flour
3 3/4 cups cornstarch
2 tablespoons granulated yeast
1 tablespoon kosher salt
2 tablespoons xanthan gum
2 1/2 cups milk
1 cup honey
4 eggs
1 cup unsalted PLUGRA butter, melted
1 Tbs vanilla extract


Filling:
1 tablespoon PLUGRA butter, melted
1 cup packed dark brown sugar

1 tablespoon ground cinnamon
pinch of salt

Icing:
1/2 brick of cream cheese, softened
3 tablespoons milk or heavy cream
1 1/2 cups powdered sugar

Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt and xanthan gum in a 5 qt bowl.
Combine the liquid ingredients and gradually mix them into the dry using a paddle attachment until there are no dry bits of flour.
Cover and allow the dough to rest for 2 hours. The dough can be used now or refrigerated for up to 5 days.
On baking day, preheat your oven to 200 degrees for 10 minutes. Turn off oven.

While oven is preheating, break a 1.5 lb piece of dough and with wet your hands, shape dough into a 18 by 12 inch rectangle. Note that the dough will be sticky. Brush the top of the dough with melted butter, leaving 1/2 border along the top edge.

Combine the remaining filling ingredients in a bowl and gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. 

Squeeze the cylinder to create an even thickness throughout. Using a serrated knife, slice the filled cylinder into 1 1/2 inch rolls - you should yield about 12 rolls. Arrange the rolls cut side down in a baking dish, cover tightly with plastic wrap and let it sit 1 hour in a warmed oven. 

Once the rolls have puffed up, remove from oven and preheat oven to 350 degrees.

When the oven is ready, place the rolls on the middle rack and bake for 30 minutes or until golden brown. The internal temperature should be 190 degrees to ensure the rolls are done.

Remove the rolls and cool slightly in the pan. 

Meanwhile, prepare the icing. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese and milk until cream. Sift in the powdered sugar and continue whipping until smooth. Spread over the warm rolls and serve immediately.