Tender dough made with potato, brown rice flour and almond meal, with a nice contrasting crunch from the cinnamon-sugar walnut filling, and addictive butter-toffee like shards that bake up around the edges from the filling that oozes out.
- 1 1/3 cups whole milk, warmed to 110°F
- 6 tablespoons unsalted butter
- 5 teaspoons yeast
- 1/2 cup granulated sugar
- 1 1/3 cup Idahoan potato flakes
- 1 1/3 cup brown rice flour
- 2/3 cup finely ground almond flour (almond meal)
- 2/3 cup tapioca starch
- 1 teaspoon baking soda
- 3 teaspoons xanthan gum
- 5 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs plus 2 egg whites
- 1/2 cup coconut oil, warmed to a liquid
- 2 teaspoons vanilla
- non-stick vegetable spray
- parchment paper for rolling out the dough
- 2/3 cup unsalted butter, melted and still hot
- 1 cup brown sugar
- 3 tablespoons cinnamon
- 4 tablespoons potato starch
- pinch of salt
- 2/3 cup finely-chopped walnuts
- 1 cup confectioners sugar
- 1/2 teaspoon vanilla
- 1 tablespoon half-and-half (or a little more or less to make glaze to the consistency you prefer)
- Proof yeast: Combine warmed milk, butter, yeast and sugar in a large bowl. Set aside in a warm place to proof for 30 minutes until foamy.
- Make filling: Combine dry ingredients and then pour in the hot, melted butter, stirring until smooth.
- Make dough: Combine the dry ingredients for the dough in the work bowl of a stand mixer. Set aside.
- When the yeast mixture is foamy, add the egg coconut oil and vanilla to the yeast mixture. With the stand mixer running at a very low speed, pour the liquid ingredients into the dry-mixture in a steady stream. Increase speed to medium and beat for 5 minutes, stopping to scrape the bowl as needed. If making the coffee cake: Gather the dough into a soft ball and set in a large oiled bowl in a warm place to proof for 15 minutes. If making cinnamon rolls: Divide the dough into two portions and proof.
- Roll-Out Dough: Spread work surface with two, overlapped pieces of parchment paper. Spray with vegetable oil. If making the cake: Place dough-ball at the center. Gently flatten the ball to make a rectangle with your hands. Cover the dough with two more vegetable-spray-coated sheets of parchment (sprayed side down)
- Roll out until 1/2 inch thick. (be careful not to roll too thin.) Spread filling over the dough, leaving a 1-inch border along the far edge. Using the parchment paper to help, gently lift and roll the dough into a spiral. Slightly flatten this to make a five inch wide oblong coffee cake. Tuck ends under. Wrap and refrigerate for 1/2 hour. If making cinnamon rolls: do this process twice, using each portion of dough and rolling up into a "round" log rather than the flattened one used for the cake.
- Remove chilled cake OR cinnamon roll logs from refrigerator. If making cake, place entire loaf on parchment-lined half-sheet pan, seam-side down. If making cinnamon rolls, butter two cake pans. Slice each cinnamon-roll log into 12 rolls and place in each pan.
- Set aside to proof for 12 minutes.*
- While rolls OR cake are proofing, preheat oven to 350°F.
- Place rolls OR cake in center of oven and bake for 25 minutes until puffed and golden.
- Make glaze. Drizzle glaze over warm rolls.
Adding potato to sweet roll dough makes for a very tender crumb. This gluten-free cinnamon roll recipe has potato in the dough and potato starch in the cinnamon-sugar-butter filling.
*Note: You can make this ahead but completely steps 1-7 and then covering and refrigerating. When you're ready to proceed, bring back up to room temperature for 30 minutes and then bake.