Emily Donnaway's Hardee's/Carl's Cinnamon Raisin Rolls Clone - Better Batter Gluten Free Flour

Emily Donnaway’s Hardee’s/Carl’s Cinnamon Raisin Rolls Clone

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16 Servings
10 Minutes Prep
18 Minutes Cook

Ingredients

Dough

2 cups (473ml) regular or DF milk

2 eggs or 1/2 c (60ml) egg substitute (we recommend chia or golden flax gel)

2/3 cup (160 ml) butter or df margarine, melted

2 Tbsp Psyllium

4 1/2 cups (19oz or 571g) Better Batter Gluten Free Flour

1 tsp (6g) salt

1/2 cup (100g) granualted sugar

2 1/2 tsp. (8g) active dry yeast

1 Tbsp of cinnamon Filling

1 cup (200g) brown sugar, packed

1 tsp ground cinnamon

1/3 cup (80ml) butter or df margarine, melted

 

Stir Ins

1 cup of raisins, soaked in 1 cup hot water

 

Topping

2 cups powdered sugar

1/2 tsp cinnamon

1 tsp vanilla extract

4-5 Tbsp Milk

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Soak Raisins in hot water for about an hour.

Mix dough ingredients in your stand mixer on high speed for three minutes, or until well combined. Gently stir in the raisins until evenly distributed.

Set aside, covered in plastic wrap, in a warm place for about 30-45 minutes, or until you see small bubbles/blisters/pits on the surface of the dough – it will not double, but should rise slightly.

Meanwhile, beat together all topping ingredients until smooth and set aside, tightly covered.

Use a rolling mat or cloth, or lay out two sheets of plastic wrap to make a 9×13 inch surface – this is very important! Flour the surface of the rolling mat generously.

Turn dough onto the floured surface and sprinkle flour on the surface of the dough, gently turning until all surfaces of the dough are covered – this will help you handle the dough.

Roll dough into a 9 x13  inch rectangle.  Cut into 16 evenly sized squares and transfer to a parchment paper covered baking sheet. Bake for 15-18 minutes, or until baked through. Ice immediately.

Best served hot, but can be reheated in the microwave.

 

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