My dear lifelong friend Rachel has been gluten-free for years. She also keeps her sugars low. I made these with the help of the King Arthur's 1:1 gluten free flour and alullose sugar substitute. Read all the notes! It's special, and worth the extra effort.
Ingredients
1 cup milk (2% works) warm 244g
2 1/4 tsp instant yeast 7g
2 tbsp butter, melted 28g
5-6 tbsp allulose 63-70g
1 egg, warmed
1 tsp vanilla extract 15ml
3 cups King Arthur's gluten free 1:1 cup flour 468g
1 tsp salt 6g
Filling:
4-5 tbsp very soft butter 60-70g
4 tbsp allulose 48-60g
3 tbsp brown sugar replacement 36g
1 tbsp cinnamon powder 8g
Pinch of salt
Instructions
**Please read all the notes below. This recipe is special.**
Warm milk to approximately 125F/51C. Stir in instant yeast. Let sit for a couple minutes. Meanwhile, add butter, allulose, egg, and vanilla into the bread machine pan.
Add the yeast/milk mixture to the pan. Now add the flour and salt. Turn on the machine to the dough and using a spatula make sure it is mixing well. Turn off the machine after 10 minutes! Do not let the machine continue mixing the full 20 minutes.
Remove the dough and place on a lightly gluten free floured surface. Roll out to a rectangular shape. Approximately 10"x15"
Smear butter on the dough. Leaving the short and long ends free from butter.
Mix the alullose, brown sugar substitute, cinnamon, and a pinch of salt. Sprinkle evenly over the dough. Don't go the very edges.
Roll up firmly. Closing the long end by pinching the seam well.
I cut off the ends of the dough as I want all rolls to have a nice cinnamon swirl, and tossed.
Cut evenly, 9 rolls and place in a 2-3 tbsp soft buttered 9x9 pan.
Cover and let rise. They should grow together. (See photo below for comparison.) This will take about 45-60 minutes.
Bake in a 350F/176C preheated oven, for approximately 15-19 minutes. Keep a watchful eye.
Remove and spread 1 tbsp of butter all over the rolls immediately.
Then if desired, you may use a sugar substitute/powdered sugar mixed with milk and drizzle all over.
IMPORTANT Notes for this recipe! Please read them!
If you wanted to use traditional white sugar I would use 4-5 tbsp in the dough. And 1/3 cup brown and white in the cinnamon filling.
Do not let the dough mix for more than 10 minutes. This gluten free flour only has one rise. You will be mixing, shaping, then letting it rise.
Warm an unshelled egg in very hot tap water.
King Arthur's gluten free 1:1 flour. I chose this product specifically because I wanted a softer product. The package may note "not for yeast breads". I used this and had excellent results.
I did NOT add xanthan gum. Measure this product by stirring and fluffing. Then spoon it into measuring cup.
Allulose is a newer sugar substitute that can be used for baking. It melts, browns and caramelises like white sugar. For your own edification--The ratio is
1 c sugar to 1 1/3 cups allulose. You may wish to do another tbsp allulose in this recipe. My result was sweet but not overly so, using 5 tbsp.
The Brown sugar substitute I used was made of organic erythritol. I used Pyure brand.
A drizzle would be a 1/3 to 1/2 cup powdered sugar with some tbsp of milk (depending on your desired consistency).
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