NOLS Cooking Show: Gluten-Free Cinnamon Rolls

The isolation, imposition of weather and restrictions of rationing have never stopped us before – why would gluten intolerance bring any question to the possibility of savoring NOLS’ renowned cinnamon rolls?

In the first episode of the NOLS Cooking Show, Casey and Kelly team up to demonstrate gluten-free baking for the backcountry. Follow along as they revisit the recipe, then take their insightful tips along with you on your next trip into the wilderness.

Find more NOLS Cooking Show videos at nols.edu.

Kelly’s Gluten-Free Cinnamon Rolls

Ingredients (makes 16 rolls):
Dough 3/4 cup milk or 3/4 cup water + 2 Tbsp powdered milk
1/2 cup sugar
1 stick butter
1 1/2 tsp salt
1/3 cup warm water
4 1/2 tsp (2 packets) yeast
3 eggs (or 2 Tbsp powdered egg)
5 cup Bob’s Red Mill GF All-purpose Baking Flour
2 tsp xanthan gum

Filling
1/2 stick butter, melted
3/4 cup brown sugar
3 Tbsp cinnamon

Glaze
3/4 cup confectioners’ sugar
2 Tbsp milk or 2 Tbsp water + 1 tsp powdered milk
1 tsp vanilla

Directions:
1) Heat milk until bubbles form at edges of pot; remove from heat; stir in sugar, butter, salt; set aside.
2) In a separate container, combine warm water and yeast; let stand until the mixture bubbles actively.
3) Combine yeast mixture, lukewarm milk mixture and eggs; add flour and xanthan gum; mix well and form dough into a ball, adding more flour if needed to make it only a little tacky.
4) Shape dough to form a flat rectangle.
5) Brush dough with melted butter; sprinkle on brown sugar and cinnamon.
6) Starting long side, roll dough into tube; slice into 16 sections (dental floss is great for this).
7) Place rolls in greased skillet, cover with lid and set in warm draft-free location to rise for at least 1 hour.
8) Bake rolls using a baking hood or twiggy fire (or 350 degrees in a frontcountry oven) for 25-30 minutes.
9) For glaze: Mix together the confectioners’ sugar, milk, and vanilla; drizzle over rolls.