GF Cinnamon Rolls with Royal Icing: from Chef Frank Terranova of "Cooking with Class"

Here's the first installment of gluten-free recipes
from CHEF FRANK TERRANOVA, of Turn to 10's "Cooking with Class"

To check out more gluten-free recipes and videos from Chef Frank,
go to turnto10.com and select the "Lifestyles" tab, then scroll down
to select "Cooking with Class"

THANKS to Chef Frank Terranova
for his support of the local gluten-free community!

 

Gluten-Free Cinnamon Rolls

Yield: 6 servings

Ingredients:
¾ cup rice flour
¾ cup potato starch
2 tsp. baking powder
½ tsp. xanthan gum
½ tsp. salt
1 tsp. sugar
2 eggs
½ cup vegetable oil
½ cup milk
3 tbsp. butter, melted
2 tsp. cinnamon
½ cup sugar
¾ cup raisins
1 cup confectionary sugar
¼ tsp. vanilla extract
1 tsp. milk

Method of Preparation:

1. Preheat oven to 400°F.
2. Combine the rice flour, potato starch, baking powder, xanthan gum, salt, and 1 tablespoon sugar. Sift to remove lumps.
3. In a separate bowl, mix the eggs, oil, and milk.
4. Combine the wet ingredients with the dry ingredients.
5. Spray a piece of waxed paper about 20" long with non-stick vegetable spray and scoop the dough onto the waxed paper,
6. Carefully spread the dough out to a 10" x 14" rectangle. The dough will be extremely wet.
7. Drizzle the melted butter over the dough.
8. Mix the cinnamon and ½ cup of sugar together and sprinkle mixture over the dough.
9. Sprinkle the raisins evenly over the dough.
10. Lift the long side of the paper and roll the dough over. Continue to roll the dough until a log is formed.
11. Cut into 6 pieces.
12. Place rolls in a muffin tin that has been sprayed with vegetable spray, and bake for 15-18 minutes.
13. Meanwhile, combine the confectionary sugar, vanilla, and milk for the icing.
14. Drizzle icing over the rolls after they are removed from the oven and are still warm. Serve warm.

Adapted from: Lesley’s Recipe Archives

Royal Icing

Ingredients:
2 lbs. confectionary sugar
½ tsp. cream of tartar
½ cup, more or less pasteurized egg whites

Method of Preparation:

1. Sift together sugar and cream of tartar.
2. Slowly add egg whites while mixing on low speed, adding enough whites to achieve desired consistency.
3. While on high speed until light and fluffy, keep wrapped airtight and use immediately.