BakingEssentials® Gluten Free All Purpose Flour functionally replaces gluten containing flour in this cinnamon roll formula. This gluten free cinnamon roll is moist, tender, and delicious!

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(f) denotes flour ingredients.

WEIGHT (g) PERCENTAGE INGREDIENTS

Step 1

  • 435.0 43.5% BakingEssentials® Gluten Free All Purpose Flour
  • 90.0 9.0% Sugar, Granulated
  • 8.0 0.8% Salt
  • 10.0 1.0% Egg Whites, Powdered
  • 4.0 0.4% Xanthan Gum
  • 20.0 2.0% Active Instant Dry Yeast

Step 2

  • 68.0 6.8% Butter, Softened

Step 3

  • 75.0 7.5% Liquid Whole Egg
  • 10.0 1.0% Liquid Vanilla 2x
  • 280.0 28.0% Liquid Milk, 2%
1000 100% TOTAL
DOUGH Procedure
  1. Place Step 1 ingredients in a 5 Quart Hobart bowl fitted with a paddle. Mix for 2 minutes on low speed.
  2. Add softened butter to mixing bowl with Step 1 ingredients. Mix on low speed for 30 seconds.
  3. Blend Step 3 ingredients together in a mixing bowl with a whisk. Mix for 1 minute or until well blended.
  4. Add Step 3 ingredients to mixing bowl. Mix on low speed for 2 minutes.
  5. Refrigerate dough for 1 hour.
WEIGHT (g) PERCENTAGE INGREDIENTS

Step 1

  • 16.3 4.0% BakingEssentials® Gluten Free All Purpose Flour
  • 91.6 22.5% Brown Sugar
  • 6.1 1.5% Cinnamon

Step 2

  • 134.3 33.0% Butter, Softened

Step 3

  • 111.9 27.5% Raisins
  • 46.8 11.5% Water
407 100% TOTAL
FILLING and Final Make-Up Procedure
  1. While dough is in the refrigerator, hydrate raisins with water. Allow to hydrate up to 1 hour. Set aside.
  2. Place Step 1 filling ingredients in a 5 Quart Hobart bowl fitted with a paddle. Mix for 2 minutes on low speed.
  3. Remove dough from the refrigerator and sheet with a rolling pin to about ¼ to ½ inch thick.
  4. Spread Step 2 softened butter onto sheeted dough.
  5. Apply pre-mixed Step 1 Filling Ingredients on top of the butter.
  6. Add hydrated raisins on top of the dry ingredients.
  7. Roll up dough into a log shape, about 2 ½ inches in diameter, and cut into rolls, about 1 ½ inches thick.
  8. Pan rolls in a 9x9 inch greased cinnamon bun pan.
  9. Proof at 95ºF / 80% Relative Humidity for 60 minutes.
  10. Bake in a steam injected oven at 350ºF for 15 minutes, applying steam for the first 20 seconds of bake.
  11. Serve warm or allow to cool. Enjoy with your favorite icing!

The information contained in this publication is based on our own research and development work and is to the best of our knowledge reliable. Users should, however, conduct their own tests to determine the suitability of our products for their own specific purposes. Statements contained herein should not be considered as a warranty of any kind, expressed or implied, and no liability is accepted for the infringement of any patents.