Brioche Cinnamon Rolls Revisited

I wrote here about the recipe that is the backbone of our King Cake experience for Carnival season. In that post, I linked to someone else’s posting of a recipe that’s apparently from a book. The website where I found it is currently inaccessible; I don’t know if this is a temporary or permanent situation, but either way, this recipe must be saved! Shared! Loved! Baked frequently! So here it is! It certainly doesn’t have to be Carnival for these scrumptious rolls to be in season.

BRIOCHE CINNAMON ROLLS
Based on a recipe from “Healthy Bread in 5 Minutes a Day” by Zoe François and Jeff Hertzberg

This recipe makes six large cinnamon rolls

1/2 cup brown rice flour
1/2 cup tapioca starch (tapioca flour)
2 cups minus 2 tablespoons cornstarch
1 tablespoon granulated yeast
1 1/2 teaspoons kosher salt
1 tablespoon xanthan gum
1 1/4 cups milk
1/2 cup honey
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
Several more cups of cornstarch for rolling and dusting
1/2 cup brown sugar, packed
1/2 cup chopped walnuts or pecans
2 tablespoons ground cinnamon

1) Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.
2) Combine the liquid ingredients and gradually mix them into the dry ingredients using one of the following: a spoon, a food processor (with dough attachment) or a stand mixer with a paddle attachment. Mix just until there are no dry bits of flour. You might need to use wet hands to get the last bits of flour to incorporate if you are not using a machine.
3) Cover (not airtight!) and allow the dough to rest at room temperature for 2 hours.
4) Coat your hands and a flat surface liberally with corn starch, and I mean liberally. Trust me – this dough sticks to everything, even parchment paper.
5) Turn the dough out onto starched surface, then spread and press with your hands until it isabout 1 inch thick and roughly square shaped. Coat a rolling pin with cornstarch and sprinkle a little more on the surface of your dough. Roll the dough until it is 1/2 inch thick.
6) Using a knife dipped in cornstarch, cut the edges of the dough so it’s relatively close to square-shaped. Sprinkle brown sugar around the dough square, giving it a good coating. Sprinkle the chopped nuts around as well, layering evenly, followed by the cinnamon.
7) As tightly as you can without breaking it, roll the dough into a thick log. Cut into 6 equal-sized rolls with a very sharp knife. Coat your hands with a little more cornstarch and gently form the cinnamon rolls into rough ball shapes.
8) Set a piece of parchment on a baking sheet (don’t worry – with the amount of cornstarch you used by now, nothing will stick at this point) and place the cinnamon rolls at least two inches apart. Cover loosely and allow dough to rest for 45 minutes. Preheat oven to 350°F while you’re waiting, allowing the full 45 minutes so that the oven heats properly.
9) Bake in the center of the oven for about 22 minutes. The cinnamon rolls are done once they start to brown nicely and are firm to the touch.
10) Let cinnamon rolls cool on the baking sheet for two minutes, then remove from the pan and allow to cool on a rack before eating. Eat hot, right out of the oven, or allow them to cool fully before storing them in an airtight container for up to four days. If wrapped up tightly, these rolls can be frozen for up to a month.

(Originally found Feb 2011 on http://www.wasabimon.com/archive/gluten-free-brioche-cinnamon-rolls-recipe/4/)