Sheesh! I feel like I've been waiting to share this recipe with y'all forever! Finals are seriously cramping my style right now and I've got a back log of at least three recipes and reviews I need to blog. Anywho, ever since I saw Pioneer Woman's recipe for
Chocolate Chip Cookie Sweet Rolls, I could not stop thinking about making them. If you've never read her blog I highly recommend it. I adore
drooling over reading it every morning.
These are NOT a gluten free conversion of her recipe but they were inspired by her recipe, because of course I've never even heard of Chocolate Chip Cookie Sweet Rolls before reading her recipe. This recipe is an adaptation of the
Cinnabon Clone Cinnamon Roll recipe from Better Batter meshed with Pioneer Woman's fabulous creation.
This was also my first time using Better Batter Gluten Free Flour and not mixing my own blend. I'm so sorry to say that Better Batter is not available in the 713, but you can order it online from their
website. I stumbled on to Better Batter when I was doing research into how I would make a yeast dough without gluten. I found a lot of yummy looking cinnamon and sweet roll recipes gluten free, but I needed these to have that soft chewy quality you can only get from a yeast dough.
Better Batter claims that their flour can be used as a cup for cup substitute for wheat flour in almost any recipe. It already has xantham gum mixed in. Like any gluten free flour it was not cheap, but considering that it contains the xantham gum, the price was not bad and there's certainly something to be said for being able to just scoop your flour and go. They have a lot of great recipes on their
site, so even if you don't order the flour, I highly suggest checking it out.
Although I used the Better Batter flour here, I'm not convinced you couldn't use another blend of gluten free flours with success. Let me know if you try! So, without further ado, the recipe:
Gluten Free Chocolate Chip Cookie Sweet Rolls
Adapted from Pioneer Woman and Better Batter
For the Dough
- 2 cups warm milk (110 degrees F)
- 2 eggs room temperature (you don't want them cooling down the dough)
- 2/3 cup butter melted
- 4 and 1/2 cups gluten free flour*
- 1 tsp salt
- 1/2 cup sugar
- 2 and 1/2 tsp active dry yeast
Mix dough ingredients in your mixer on high speed for three minutes,
or until well combined. Set aside, covered in plastic wrap, in a warm
place for 30-45 minutes, or until doubled. (I put a wet towel in the microwave and heat it for a couple of minutes and then stick the bowl inside. You could also heat your oven to 100 degrees and turn it off.)
For the Filling
- 1 stick butter melted
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 and 1/2 cups chocolate chips
- 1/2 cups chopped pecans
Lay out two sheets of plastic wrap to make a 16×24 inch surface. Flour
them lightly. Turn dough onto the plastic wrap and sprinkle flour on
the surface. Roll dough into a 16×21 inch rectangle (eh or as close as you can get). Mix the butter and vanilla and pour it all over the surface of the dough. Mix the two sugars and the salt and sprinkle all over the top of the butter. Use your hands if necessary to even it out. Sprinkle the whole thing with chocolate chips and pecans... omg omg OMG! Starting at one of the long sides, carefully roll up the dough and pinch the ends to seal. Using a knife, score the top of the dough into about 16 rolls. Then, using the knife or dental floss (see pictures
here), cut along the lines to make individual rolls. Place rolls in a lightly greased 9×13
inch baking pan. (I ended up with too many rolls for a 9x13 and made the rest in a smaller pan I had.) Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees. Bake until golden brown or about 15-16 minutes.
 |
| Into the oven we go! |
For the Icing
- 1 8oz package cream cheese
- 1/2 stick butter softened
- 1 cup whole milk
- 2 cups powdered sugar
- 2 tsp vanilla extract
- pinch salt
While the rolls are baking, beat the cream cheese and butter together until well blended. Add the milk, sugar, vanilla, and salt and mix until creamy. If it is stiffer than you like add more milk. Too thin? Add more sugar. As soon as the rolls come out of the oven, pour the icing over the top of the rolls making sure to cover every little crevice! I recommend enjoying one right away but they saved beautifully covered in plastic wrap for the next two days. I ate some at room temperature and they were still soft and yummy, but a few seconds in the microwave made them even better!
 |
| Fresh from the oven, preparing to be drenched and devoured. |
 |
| Yum. |
Posts
