Sometimes, all you really want is a cinnamon roll (gluten-free, of course), with all its ooey gooey stickiness.Â But what if you’re allergic to cinnamon?Â That really puts a damper on your love affair with “sticky buns”.
Today is Columbus day, one of those holidays that tends to annoy working parents around here, since the children are out of school and the parents generally do not have the day off.Â Luckily for my friend, Chauncey, I work from home and we love her kids, one of whom happens to be pretty allergic to cinnamon.
Enter the musing.
As I lay in bed this morning (wondering when my children will ever learn to quit waking each other up at indecent hours), I contemplated the cinnamon roll, and how to make something pretty awesome without cinnamon.
I think I succeeded – the kids loved them!Â Unfortunately, we were so busy consuming them, I forgot to take a picture.
Recipe: Orange Rolls (Sticky Buns)
Summary: Akin to cinnamon rolls, but cinnamon-free
For the rolls:
1 package Chebe All-Purpose Mix
Zest of one medium orange
1 teaspoon sugar
1/4 teaspoon nutmeg
3 Tablespoons oil
2 Tablespoons milk (or milk substitute)
For the filling:
1 Tablespoon melted butter
1 Tablespoon softened butter
1/4 cup packed brown sugar
1 – 2 teaspoons nutmeg
1/4 – 1/2 cup craisins (optional)
For the icing:
1 Tablespoon melted butter
zest of one medium orange
1 Tablespoon liquid (frozen orange juice concentrate and milk – see instructions)
3/4 cup powdered sugar
Preheat oven to 375F. Spray (with non-stick cooking spray) a 9×9 pan or 12-cup muffin tin. Or, if you’re like me and don’t like to heat up the house and waste electricity, wait until you’ve completed step 4 to heat the oven. 🙂
Blend Chebe mix, zest of one orange, 1/4 tsp nutmeg, sugar, oil, and eggs. Add milk and blend. (I use a fork for the first part, and once that gets too hard, I work it with my hands.)
Knead dough until smooth and incorporated.
Roll dough with a rolling pin (on parchment paper), into an 8×12 rectangle. Evenly spread surface with melted butter.
Mix brown sugar, 1 Tablespoon softened butter, and 1-2 teaspoons of nutmeg. 1 teaspoon is nice and low-key, 2 teaspoons is powerful nutmeg flavor. Sprinkle evenly over dough.
Now, I don’t know about you, but to me, cinnamon rolls always require raisins. To fulfill my need with these buns, I’ve added craisins to complement the orange and nutmeg. Sprinkle these along over the brown sugar mix.
Roll dough tightly from long side and seal closed by pinching (brush edge with water to help seal roll).
Cut into 1″ slices and place cut side down in muffin tin cups, or together in the 9×9 pan.
Bake 16-18 minutes, or until light golden brown. Remove from pan immediately, using a table knife. Turn over (sticky side up).
While the rolls are in the oven, prepare the icing. Mix 1 Tablespoon softened butter, zest of one medium orange, 3/4 cup powdered sugar, and 1 Tablespoon of liquid. If you use an entire Tablespoon of frozen orange juice concentrate, you will get a really powerful orange icing. It you want a more subtle orange icing, use 1 teaspoon frozen OJ and 2 teaspoons milk.
After removing the rolls from the pan, spoon the icing over the tops. You can let them cool, but I really like to eat them warm.
Preparation time: 15 – 30 minutes, depending on how many kids are asking you questions
Cooking time: 16 – 18 minutes
Diet tags: Gluten free
Number of servings (yield): 8
Calories: too many
Fat: too much
Protein: not enough
Recipe by Brought to you by Delightfully Gluten Free.