These days, the term gluten-free is a big buzzword that not everyone understands. Gluten is what ultimately lends elasticity to baked goods and breads and is typically found in wheat, barley and rye. And while I don't personally have a gluten-intolerance, sometimes it is fun to play around with alternative baking ingredients and methods. Oat flour is one that is gluten-free (be sure to check the label on your oats if you plan to grind your own) and lends a fantastic texture and flavor to whatever you are making. In baked goods, it gives a little extra sweetness and an almost nutty flavor. Since fall is on its way in, we absolutely had to include something autumnal in this collection. Cinnamon rolls are decadent on their own. But throw a little chopped apple into the filling and you've got a fall breakfast treat fit for a king.br
Ingredients
Dough:
2 1/2 cups oat flour
1/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1/2 cup buttermilk
1/2 cup milk
5 Tbsp. melted butter
For filling:
1 apple, peeled, cored and diced
3/4 cup own sugar
1/2 cup white sugar
1 Tbsp. cinnamon
2 Tbsp. melted butter
For topping:
4 ounces cream cheese, softened
1/4 cup powdered sugar
2 tsp. cinnamon
cream or milk
Directions
Preheat the oven to 425 degrees. Combine filling ingredients in a bowl, mix with a fork and set aside. In a separate bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk together buttermilk and melted butter and pour it into the center of the dry ingredients. Stir until the dough comes together. Knead with your hands then place it on a floured surface. Roll the dough until it is approximately 1/4 inch thick. Spread the filling out on the dough. Starting at the end, roll the dough like a sausage. Pinch the seams together. Cut the dough into 1/2 inch slices and place into a pie plate that has been sprayed with non-stick spray. Bake for 15 to 20 minutes until golden.
Prepare the topping by mixing together cream cheese, powdered sugar and cinnamon. Add cream or milk to thin the glaze if necessary. Pour on top of rolls.
Makes 8 to 10 rolls.
--Kim Cooper--
