rockinthemomrole

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Cinnamon Rolls: 1st Attempt

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This is my first attempt at trying to replicate my favorite cinnamon roll recipe, courtesy of Pioneer Woman.
Yes, they look yummy, but looks can be a bit deceiving.

In my opinion, these are way too dense. I used Pamela’s artisan flour, cut with a little of her bread flour. (thinking it would help with the structure and rising) I think next time I would stick to the Artisan flour, but if other GF bakers have suggestions I’d be more than thankful for advice! I also will let it rise twice as long to get some airiness in to it. There just has to be a way to make GF baked goods light and fluffy like flour. Being new to this, I’m still in the steep learning curve. 

Well, the results were less than desired perfection. I made a half batch, so at least I didn’t waste boatloads of expensive GF flour, thank goodness! 

I do have a confession to make, which might also attribute to the failure of the rolls, in my overly critical opinion. I will premise my confession with the fact that I cook only with olive oil and grapeseed oil. I feel those are about the only healthy oils we have to work with (other than dairy) and so while I buy olive oil by the gallon, I’ve had my small container of vegetable oil in the pantry for (obviously) a LONG time.
This recipe calls for veg oil, which, while tasting fine and smelling ok, must have been near going rancid. Being the super sniffer/taster in the family, no one else could taste it, but I could. 

Still, they really do look beautiful, don’t they?? It inspires me to try again. My youngest was so excited at the thought of cinnamon rolls. Oooey, Gooey, maple flavored, tender, fluffy, buttery cinnamon rolls. It’s so disappointing to let her down. But I don’t quit, so…….Wish me luck!

2 thoughts on “Cinnamon Rolls: 1st Attempt

  1. Gluten free baking is extremely hard! Have you ever made gluten free bread? I have tried several times and it always turns out very dense! i am not quite sure how you get it to rise.

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    • Miss: I have made GF bread, but always from a mix. Here in my area we have access to a brand called ‘Goodbye Gluten’ which is the best shelf stable GF bread i’ve tried so far from the grocery. From the mix, I really like King Arthurs GF box mix, it bakes up tall like a real loaf provided you master the whipping and allow it to rise. It must be refrigerated though and after a day or two, does best if warmed up. I’ve not yet made one from ‘scratch’ as we are still figuring out this whole process. I’m tempted to try the C4C flour (which costs a pretty penny) to see if it makes these rolls like they should be. They should not be dense, but these are. So, I guess I’m in the same boat as you! Still figuring it out!

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