Wednesday, December 8, 2010

The "Movie" Cindy lou-hoo and Grinch


The "Book" Cindy-lou hoo
The whole Family!


My sweet boy growing so big!




Merry Christmas, Riley Pie-2 1/2 years old


Merry Christmas, Gideon Boy-11 months old!








Brother and Sissy!














So I recently found out that I am gluten intolerant! Dang! It kinda sucks, but when i make cinnamon rolls like this it gives me a little more joy in my otherwise restricted diet! I dare say they are Cinnabon quality! I took a few different recipes that I had and adjusted them to be gluten free and tried it out. First try was a huge success! I never get this lucky! :) Enjoy! :)


Gluten Free Cinnamon Rolls
DOUGH:1 c. warm water – 105-115 degrees2 packets active dry yeast- 4 ½ tsp.1 t. granulated sugar1 c. milk, warmed2/3 c. granulated sugar2/3 c. butter, melted2 t. salt2 eggs, slightly beaten
1 c. prepared instant mashed potatoes3 c. of tapioca flour
3 ½ c. of rice flour
6 tsp. Xanthan gum

SPRINKLE:½ c. butter, melted1-1/2 c. granulated sugar3 T. ground cinnamon1-1/2 c. chopped walnuts or pecans – optional

BOTTOM OF PAN:½ c. butter, melted¼ c. granulated sugar• In a small bowl, mix together warm water, yeast, and 1 t. sugar and set aside.• In a large bowl, mix milk, 2/3 c. sugar, 2/3 c. melted butter, salt and eggs; stir well and add to yeast mixture. • Add prepared instant mashed potatoes and both flours and xanthan gum and mix until smooth. It will be softer dough than with wheat flour.• Turn out onto a well-floured board; knead for a few minutes to make smooth (you do not need to knead for a long time like with gluten breads).• Place in well-buttered glass or plastic bowl, cover, and let rise in warm place, free from drafts, until doubled in bulk, about 1-1/2 hours.• When doubled, punch down dough and let rest 5 minutes• Roll out on floured surface into a 15”x20” rectangle.• Spread dough with ½ c. melted butter• Mix together 1-1/2 c. sugar and cinnamon; sprinkle over buttered dough.• Sprinkle with nuts, if desired.• Roll up jellyroll-fashion and pinch edge together to seal.• Cut into 12-15 slices.• Coat bottom of a 13”x9” baking pan and an 8” square pan with ½ c. melted butter, then sprinkle with ¼ c. sugar.
• Place cinnamon roll slices close together in pans.• Let rise in warm place until dough is doubled in bulk, about 45 minutes.• Bake in 350 degree oven for 25-30 minutes, or until rolls are nicely browned.

CINNABON FROSTING:

1 c. butter
½ lb. Cream cheese
1 lb. Powdered sugar
1 tsp. Lemon juice
1 tsp. Vanilla

Directions:

Allow butter and cream cheese to reach room temperature. Beat cream cheese and butter together in a bowl. Slowly add in all powdered sugar. Once all the sugar is in the bowl, mix for AT LEAST an additional 12 minutes. When almost done, add in the lemon juice and vanilla.

Spread on cinnamon rolls when slightly cooled!

ENJOY!