Um, it smells really good in here.
I can't tell you how long I've been craving cinnamon rolls. When I was living back in the U.S. I did the best I could to consume the closest thing I could find to classic cinnamon rolls, but unfortunately Udi's take on the gooey classic just didn't compare to anything I knew.
Living in Israel, you can't go anywhere without the smell of freshly baked pastries wafting every which way, which makes it tough for a gluten-free foodie. The benefit of being me is that I'm not constantly noshing the crap people buy at bakeries (once in a while is fine, but some people feed their kids this stuff daily). The downside is that it means I have to seriously muss up the kitchen to make something delicious to satisfy that fleeting desire.
So cinnamon rolls. I found this recipe over at Sarah Bakes Gluten Free and got a few recommendations for her recipes being very stand up, and it turned out to be a pretty easy recipe to follow and put together. I had to do some modifications because I didn't have any dairy-free milk on hand, just lactose-free milk, and it's tough to find honest vegan butter in this country (if I could import Earth Balance, I would). I also used her lighter version of the flour blend as she suggested, which seemed to be the best option available.
I'll was really surprised at how easy these were to roll, because my past attempts at cinnamon rolls using recipes from You Won't Believe it's Gluten Free! ended up in a mushy mess that was more like a coffee cake than cinnamon rolls. I'm super pleased with this recipe and can't wait to make them again.
These rolls proved perfect, absolutely perfect! Crisp on the top, and with that gooey center, they hit the spot in a way that no factory-produced gluten-free cinnamon rolls ever will.
The question is: Will these last until Shabbat ...?