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Apple Cinnamon Roll Ingredients
Ingredients
- 2 large baking apples, thinly sliced
- 2 tablespoons unsalted butter, cold
- ¼ cup + ⅓ cup sugar + 2 tablespoons sugar, divided
- 3 tablespoons McCormick ground cinnamon, divided – Gluten-Free
- 2 1⁄2 cups gluten-free flour blend, plus more for dusting work surfaces
- 1 teaspoon baking powder
- pinch of salt
- 5 tablespoons unsalted butter, melted, divided
- 1 cup whole milk buttermilk
- 2 cups confectioners’ sugar
- 1⁄4 cup milk
- 1 teaspoon vanilla extract
Instructions
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- Preheat oven to 350°F.
- Grease a 9-inch round cake pan or pie dish. Set aside.
- To make the apple filling: in a large nonstick skillet over medium-low heat, cook apple slices, 2 tablespoons cold butter, ¼ cup sugar and 1 tablespoon cinnamon for 10 minutes, stirring occasionally, until fork-tender. Set aside.
- To make the cinnamon-sugar filling: combine ⅓ cup sugar and the remaining 2 tablespoons cinnamon in a small bowl. Set aside.
- To make the dough: whisk flour, baking powder, salt and remaining 2 tablespoons sugar in a large bowl.
- In a separate bowl, mix 2 tablespoons of melted butter and buttermilk.
- Stir the milk mixture into the flour mixture until dough forms with a rubber spatula.
- Then transfer the dough to a clean, well-floured work surface.
- Knead until smooth, sprinkling on more flour as needed.
- Do not over knead or the cake will be tough.
- Roll the dough into a 12×16-inch rectangle, which should be about ¼ inch thick, using a floured rolling pin.
- Brush on 2 tablespoons of melted butter; sprinkle cinnamon-sugar filling on top.
- With the long side facing you, cut 1 ½ inch strips of dough.
- Loosely roll up one strip and place it in the center of the prepared pan (like a standard cinnamon roll).
- Place the apples around the edges of the dough, then coil another dough strip around the apples.
- Continue the pattern of dough, then apple slices, until pan is filled.
- Pour the leftover liquid from cooking the apples over the formed cake.
- Pour the remaining 1 tablespoon of melted butter over the cake.
- Bake for 40–45 minutes.
- To make the glaze, whisk together confectioners’ sugar, milk and vanilla in a medium mixing bowl.
- Apply with glaze, slice and serve immediately, refrigerating any leftovers.
Yield: 1 Roll
Gluten-Free Apple Cinnamon Roll Recipe
Wake up to the comforting aroma of freshly baked Gluten-Free Apple Cinnamon Rolls - a delightful start to any morning!
Prep Time
15 minutes
Cook Time
55 minutes
Total Time
1 hour 10 minutes
Ingredients
- 2 large baking apples, thinly sliced
- 2 tablespoons unsalted butter, cold
- ¼ cup + ⅓ cup sugar + 2 tablespoons sugar, divided
- 3 tablespoons McCormick ground cinnamon, divided - Gluten-Free
- 2 1⁄2 cups gluten-free flour blend, plus more for dusting work surfaces
- 1 teaspoon baking powder
- pinch of salt
- 5 tablespoons unsalted butter, melted, divided
- 1 cup whole milk buttermilk
- 2 cups confectioners’ sugar
- 1⁄4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Grease a 9-inch round cake pan or pie dish. Set aside.
- To make the apple filling: in a large nonstick skillet over medium-low heat, cook apple slices, 2 tablespoons cold butter, ¼ cup sugar and 1 tablespoon cinnamon for 10 minutes, stirring occasionally, until fork-tender. Set aside.
- To make the cinnamon-sugar filling: combine ⅓ cup sugar and the remaining 2 tablespoons cinnamon in a small bowl. Set aside.
- To make the dough: whisk flour, baking powder, salt and remaining 2 tablespoons sugar in a large bowl.
- In a separate bowl, mix 2 tablespoons of melted butter and buttermilk.
- Stir the milk mixture into the flour mixture until dough forms with a rubber spatula.
- Then transfer the dough to a clean, well-floured work surface.
- Knead until smooth, sprinkling on more flour as needed.
- Do not over knead or the cake will be tough.
- Roll the dough into a 12x16-inch rectangle, which should be about ¼ inch thick, using a floured rolling pin.
- Brush on 2 tablespoons of melted butter; sprinkle cinnamon-sugar filling on top.
- With the long side facing you, cut 1 ½ inch strips of dough.
- Loosely roll up one strip and place it in the center of the prepared pan (like a standard cinnamon roll).
- Place the apples around the edges of the dough, then coil another dough strip around the apples.
- Continue the pattern of dough, then apple slices, until pan is filled.
- Pour the leftover liquid from cooking the apples over the formed cake.
- Pour the remaining 1 tablespoon of melted butter over the cake.
- Bake for 40–45 minutes.
- To make the glaze, whisk together confectioners' sugar, milk and vanilla in a medium mixing bowl.
- Apply with glaze, slice and serve immediately, refrigerating any leftovers.
Notes
Serves: 1 Roll
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