Tea with Jam and Dread (27 page)

GLUTEN-FREE TOFFEE APPLE CINNAMON ROLLS

Dough

1 medium tart apple, peeled and chopped

1 tbsp thawed apple juice concentrate

²
/
₃
cup plus 2 tbsp sugar (or equivalent), divided

1½ tsp ground cinnamon

2½ cups white rice flour

½ tsp xanthium gum (available at health-food shops)

1¼ tsp baking powder

½ tsp salt

1¼ cups buttermilk

6 tbsps butter, melted and divided

¼ cup toffee bits

Glaze

1½ cups confectioners’ sugar

3 tbsp thawed apple juice concentrate

2 tbsp toffee bits

Directions

Pre-heat oven to 400 degrees Fahrenheit. In a microwave-safe bowl, combine apple and apple juice concentrate; microwave, covered, on high for 1–2 minutes until tender.

Drain; cool slightly. In a small bowl, mix
²
/
₃
cup sugar and cinnamon.

In a large bowl, whisk flour, baking powder, baking soda, and salt and remaining sugar.

Stir in buttermilk and 2 tbsp melted butter. Turn onto a lightly floured surface; Knead ten times.

Roll dough into a 12 × 9 inch rectangle. Brush with 2 tbsp of melted butter to within a half-inch of the edges; sprinkle with toffee bits plus the sugar mixture and apple from Step 1. Roll up jelly roll-style, starting with long side; pinch seam to seal. Cut into eight slices.

Place in a greased 9 inch round baking pan. Brush with remaining butter. Bake for 22–28 minutes or until golden brown.

Cool for 5 minutes; remove from pan. To make the glaze, mix confectioners’ sugar and juice concentrate. Spread over rolls; sprinkle with toffee bits.

These rolls taste far better than store-bought gluten-free cinnamon rolls.