Back in February I made rolls using Pamela’s Gluten-Free Bread Mix. I was pretty happy with how they turned out, and I decided next time I had a bag of this stuff to make the cinnamon bread variation listed on the back.
Only, baking a loaf of this bread means over an hour of cooking time in the oven, and then of course you have to wait for it to cool before slicing it. Plus, there’s also the added work of slicing it. I’m lazy, and I didn’t really want to make a whole day of it, so I decided to make cinnamon rolls instead.
These were done just like the regular rolls I made, only I folded in some cinnamon, sugar, and a little nutmeg before putting the batter/dough into the muffin pan cavities.
So, to start with, I followed the directions for oven baking. You can also use this mix in a bread machine, but I don’t have one so I have no clue how it turns out when you make it that way. Just measure 1/4 cup oil (I had canola on hand, if anyone is wondering) into a 2 cup measuring container, add 2 eggs, and then fill to the 2 cup mark with warm water.
To make cinnamon bread, mix together 2 teaspoons cinnamon with 1/4 cup of sugar. I also threw in some freshly grated nutmeg because I love it.
Place the bread mix and yeast, which is included the bag and sealed up in a little packet, in your mixer bowl and stir to evenly distribute the yeast in with the flour. Next, add the eggs, water, and oil mixture and beat with the whisk attachment for 3 minutes on medium high. The mixture will look more like a thick cake batter than bread dough.
Then, gently fold in the cinnamon and sugar mixture a few times to make swirls.
The last time I made rolls from Pamela’s Gluten-Free Bread Mix, their messy appearance bothered me, so this time I tried to smooth the top of the dough after filling the cavities half full. But because it’s so sticky, I didn’t have much luck with that method.
So then I had the bright idea to pipe the batter into the pans, and that’s what I did with the last 6 rolls. It even gives them more of a cinnamon roll appearance. Sort of.
These need to bake for about 25-30 minutes in a 350 degree oven, until the tops are a lovely golden brown.
Let the rolls cool in the pans for a few minutes before removing them. I sprayed the pans with nonstick cooking spray, and in a few places I guess I didn’t do such a great job because a couple of the rolls stuck in the pan. But luckily, running a knife around the edges loosened them without tearing them up.
Allow them to cool completely on a wire rack, although they’re quite yummy when they’re still a wee bit warm. They don’t taste like the cinnamon rolls that are made with sweet dough, and the cinnamon doesn’t really come through very much. I can taste and smell it, and I know it’s definitely in there, but I do wish these rolls had a stronger cinnamon flavor.
Cinnamon can be tricky, though. If there’s not enough, you end up disappointed in the lack of flavor. But adding too much turns whatever your’re trying to make into atomic fire balls. Plus, I don’t know if me adding in the nutmeg may have altered the strength of the cinnamon somehow.
I suppose that’s enough of an excuse to make these again without the added nutmeg and see if that makes a difference. The texture is very bread-like, if a bit dense and heavy, and they’re not too crusty, so all in all I think they’re a success. But there’s always room for improvement. I’d like to know your thoughts. When I make these again, should I try adding just a teaspoon more cinnamon? How would you make them?