Description
Soft gluten-free yeast rolls swirled with a buttery brown sugar pecan filling and chopped dried cranberries, finished with a white chocolate glaze.
Ingredients
For the dough: 1 cup fine white rice flour
3/4 cup sticky (glutinous) white rice flour
3/4 cup fine millet flour
3/4 cup tapioca starch, plus more for dusting
3/4 cup potato starch
2 teaspoons xanthan gum
1/4 cup granulated sugar
1 teaspoon salt
2 1/4 teaspoons (1 packet) active dry or instant yeast
1/2 cup warm water (105 to 110°F)
3/4 cup milk, warmed
2 large eggs, at room temperature
4 tablespoons butter, melted and slightly cooled
For the filling: 1 cup finely chopped pecans
1/2 cup packed brown sugar
4 tablespoons butter, softened
1 tablespoon cornstarch
1 egg yolk
3/4 cup chopped dried cranberries
For the glaze: 1/2 cup white chocolate chips
2 tablespoons heavy cream or canned coconut milk
Instructions
1. Whisk the rice flours, millet flour, tapioca starch, potato starch, xanthan gum, sugar, and salt in a large bowl.
2. Stir the yeast into the warm water and let it sit for 5 to 10 minutes until foamy.
3. Add the yeast mixture, warm milk, eggs, and melted butter to the dry ingredients. Mix until a thick, sticky, smooth dough forms.
4. Cover the bowl and let the dough rise in a warm place until puffy, about 1 hour.
5. Mix the pecans, brown sugar, softened butter, cornstarch, and egg yolk into a spreadable filling.
6. Grease a 9×13-inch baking pan. Dust a sheet of parchment paper with tapioca starch.
7. Turn the dough onto the parchment, dust the top with tapioca starch, and pat or roll it into a rectangle about 12 x 16 inches.
8. Spread the filling over the dough and scatter the chopped cranberries on top.
9. Roll up from the long side, using the parchment to help lift. Cut into 12 equal rolls and place them cut side up in the pan.
10. Cover and let the rolls rise for 30 to 40 minutes, until puffy. Meanwhile, preheat the oven to 350°F.
11. Bake for 25 to 30 minutes, until deep golden brown and cooked through.
12. Warm the white chocolate chips and cream in short bursts, stirring until smooth. Drizzle over the warm rolls.
Notes
This is an original Poulef recipe. Times and temperatures are estimates, so check the rolls for doneness.
The dough is sticky and closer to a thick batter than a wheat dough. Wet or tapioca-dusted hands and parchment make it manageable.
Use certified gluten-free ingredients, including yeast, chocolate chips, and dried cranberries, if you are avoiding gluten strictly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 459
- Sugar: 25g
- Sodium: 226mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 73mg