We decided to make cinnamon rolls and a take on a Swiss Roll cake.
We struggled to find a gluten free recipe for cinnamon rolls that didn't have weird ingredients like instant pudding. In the end, we just adapted The Pioneer Woman's recipe to be gluten free. We also used way less butter when rolling the dough up into its spiral shape and far less icing then was called for.
Like most times when Kirsti and I attempt gluten free dough of the yeasted variety, there was no rise or at least very very little rise.
Uncooked and waiting to meet their oven-y fate.
While they were still warm Kirsti expertly drizzled the icing over the top.
These were everything my childhood fantasy of cinnamon rolls thought they'd be. See, growing my mom was kind of a health freak (she'd toned down, according to my brothers, by the time I was born, but there are tales of Carob cakes. Ew). But by the time she had relaxed into parenting her third child we'd an enjoy the odd sugar-y item now and again (we ate ice cream every weekend), but there was no icing on our cinnamon rolls. So these made my heart sing.
For our next adventure we attempted (and succeeded, I'd say) Smitten Kitchen's Heavenly Chocolate Cake Roll. We followed this recipe exactly because it is NATURALLY gluten free. Such a win. It was pretty delicious. The hardest part about this was actually unrolling it once it was cooled and then re rolling once the cream was added. But it was really yummy, and surprisingly light considering all the cream! I highly recommend you make one immediately.
I feel like it kind of looks like some magical wooden branch - I'm not really sure why.