Gluten-Free Caramel Apple Rolls |
|
 |
Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 6 |
|
This recipe also comes from Judith Fertig's 200 Fast & Easy Artisan breads. I am posting it by request. Use half of the Easy Artisan Gluten-Free Dough, Easy Artisan Gluten-Free Dough. There are other glaze options in Easy Artisan Glaze with Variations Easy Artisan Glaze With Variations. The loose dough is harder to work with than a traditional wheat dough for cinnamon rolls, so follow the tips given in the recipe. The recipe was a little confusing as to the size of the rectangle & the rolls, so I have adjusted that in the directions. Bake in greased muffin tins. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add 2 cups of hot water to a broiler pan. I will include this recipe in my shared Gluten-Free cookbook Ingredients:
1/4 cup unsalted butter |
1/2 cup packed brown sugar (light or dark_) |
4 large apples (use tart apples such as granny smith or fuji) |
1 teaspoon fresh squeezed lemon juice (or to taste) |
1 cup powdered sugar (also called confectioners or icing sugar) |
1/4 cup whole milk (half & half or heavy whipping cream may be used) |
1 teaspoon almond extract |
Directions:
1. Peel & dice apples.
2. Melt butter in skillet over med-high heat, stir in brown sugar.
3. Stir apples in & cook stirring frequently for about 12 minutes till apples are softened. Remove from heat & stir in lemon juice.
4. Spray a piece of wax paper with nonstick spray.
5. Put 1/2 of the piece of dough on wax paper.
6. Using a wet spatula or wet hands spread dough into a 10 x 10 square.
7. Spread half of the filling on dough square.
8. Carefully lift one edge of the wax paper & scrape or nudge the dough over on itself to roll.
9. Cut into 6 equal pieces & place cut side up in greased muffin tins.
10. Cover with a teatowel & let rest for 40 minutes.
11. Repeat with remaining dough & filling.
12. For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
13. Place muffin tin on baking stone, pour 2 cups of hot water in broiler pan.
14. Bake for 15 to 18 minutes,or until risen and lightly browned.
15. Cool on wire rack.
16. Mix glaze ingredients together until smooth.
17. Drizzle glaze over cooled rolls.
|
|