cinnamon roll trials. gluten free

 first batch: 12/27/25 

cinnamon rolls with apple sauce instead of butter

dry

16 oz/ 2 cups gluten free flour - used king Arthur 

1 tsp salt 

3 tsp baking powder 

1/2 cup sugar (used 3/4 cup allulose)

wet

1 1/4 cup water  (cut 1/2 cup out for proofing yeast)

110 g butter

1 tsp apple cider vinegar 

1 egg + 1 egg white 

4 tsp yeast (proof with 1/2 cup 110ºf water and 1 tsp sugar in a 3-4 cup bowl)

added in 1 tsp cardamon (can use more to bring out the spice in the baked good) 

for the rolling: i don't have measurements - i eyeballed it

apple sauce no sugar 

chopped nuts: pistachio, walnut, pecan (not in first batch) 

sugar: used allulose and sprinkled 

cinnamon 

pinch of salt 

(other items needed: plastic wrap/parchment, corn starch for rolling out, ) 

make

sift the dry ingredients together in the large mixing bowl. 

heat 1/2 cup of water to 110-113ºf. 

add the 4 1/2 tsp yeast, sugar into the warmed water and wait a few minutes to proof. 

the yeast will bubble up, use a large bowl with 3-4 cups room for the fluffing. 

in a sauce pan place the remaining water, 110g butter and 1 tsp vinegar and melt the butter but do not boil keep to a low heat.  once it is cooled enough it will go into the dough. set aside. 

add the cooled butter mixture into the dry bowl and give a stir with a rubber spatula

add in the yeast mixture and stir again

add in the eggs ( i dropped them in the bowl from shell) and now all the dry and liquids should be in the mixer bowl (or you can hand stir). add a dough hook and set on medium high for 5 minutes. 

(there should be a 10 minute resting time after the 5 minutes but I let the dough sit for 5? didn't seem to effect the dough though I could be wrong) 

after the 10 minutes resting in the bowl bring the dough out to the plastic or paper mat with corn starch all over it. 

roll: parchment or plastic wrap

Used plastic wrap with corn starch dusted all over. dust your hands as well and keep a bit nearby as needed. 

remove the dough from the bowl with the spatula and place onto the corn strach surface and press evenly with your hands util roughly 13x 19". use more corn starch on hands or dust on the dough to help it from being sticky af.

 (the dough is airy and damp but my first try the dough was similar to thick pancake dough and this was an issue) 

rolling out: apple sauce, cinn, sugar, salt, plastic wrap/paper

with a spatula spread the apple sauce carefully across the fragile weird dough.

not too much. 

then sprinkle or broadcast the nuts or dried fruit etc across the dough then sprinkle the cinnamon and sugar tiny salt and then the dough is ready to roll.