Following on from my previous post (Blackberry Crumble Bars), I have a very happy dilemma right now… I have too many blackberries! We have such a big stash, growing wild in the garden, that I can easily pick a large bowl worth of them every day.
I’ve been chucking them in just about anything – breakfasts, smoothies, desserts and salads – but I’m starting to run out of ideas. haha
Then this morning I thought… what about my good old cinnamon rolls recipe, but with a homemade blackberry jam (and peanut butter) instead?
It’s safe to say it worked a treat and they tasted amazing with a classic cream cheese icing on top. 😛
I also re-worked my cinnamon rolls recipe to make it much quicker and easier and I’m super happy with the result! Check out those perfect looking buns! It’s hard to believe they’re gluten free.
Use a gluten free bread flour / strong flour blend
This type of flour blend is higher in protein and ideal for baking bread. I use Freee Foods (Doves Farm) as this is what’s available to me here in the UK, but use whatever is available where you are. Any strong blend made for bread or pizza should do.
If you don’t have access to a blend like that where you live, have a look online for recipes that teach you how to make it from scratch. It’s well worth it.
Otherwise you can try using an all purpose flour blend, but the texture won’t be as good. Also, different types of flour blends require different amounts of liquid which can affect the consistency of the dough and make it harder to handle.
Don’t skip the tapioca starch
It has a uniquely elastic texture that is essential in this recipe. I know people hate having to source a bunch of ‘exotic’ flours, but it makes a world of difference. It’s the secret to great gluten free baked goods, I swear!
You can sometimes find it in supermarkets here in the UK, but your best bet is Asian/Chinese shops which always stock it. Otherwise you can also order it online from sites like Sous Chef UK.
Add more sugar if you have a sweet tooth
I generally don’t like desserts to be overly sweet so these are quite tamed in that respect (compared to a lot of recipes out there). So feel free to add more sugar if you’d like. You can always compensate by adding more icing on top. 😉
For the homemade blackberry and lemon jam
I’d be happy to write down the recipe if anyone’s interested? But really, you can use any jam you’d like. 🙂
How to store them
In an airtight container at room temperature.
Reheat leftovers in the microwave or in the oven to make them soft again.
- 125g gluten free bread flour (+ 6-7 Tbsp extra to knead and roll)
- 15g tapioca starch
- 15g sugar (or more, to taste)
- ½ tsp easy bake yeast (I use Allinson)
- ½ tsp xanthan gum
- 1 tsp baking powder
- 65g milk
- 1 egg
- 25g butter (melted)
- 1 tsp vanilla essence (I use Baron)
- Olive oil (to brush on top of the rolls)
- Jam of your choice (I used homemade blackberry and lemon jam)
- Peanut butter (optional)
- Plain cream cheese
- Vanilla essence
- Sugar (to taste)
STEP 1 – PREPARE THE DOUGH
- Mix the flours, yeast, sugar, xanthan gum and baking powder together in a bowl.
- Add the butter (melted), milk, vanilla and egg. Mix well until smooth and lump free.
- Cover with a lid or cling film and let it rest for 30 mins in a warm place.
- Then place it in the fridge for another 30 mins to make it more solid and easier to handle.
Note: you can also prepare it in advance and let it rest overnight in the fridge.
STEP 2 – PREP YOUR JAM ROLLS
- Knead the dough – add 3 tablespoons of bread flour onto your work surface (I like using a non-stick silicone mat), tip the refrigerated dough onto it and add another 3 tablespoons of flour on top. Then knead the dough for a few minutes, slowly incorporating the flour. Until you have a smooth, still somewhat sticky, but manageable dough. Feel free to add a little more flour if needed. I used about 6-7 tablespoons.
- Roll the dough – add a dusting of flour onto your work surface (to prevent sticking), add your dough ball and sprinkle a little more on top. Flatten it with your hands, shaping it into a rectangle. Add a little more flour if it’s too sticky. Then take over with a rolling pin and roll until about 1 cm thick. Note: you can run a spatula underneath to make sure it’s not sticking.
- Fix the shape with your hands to make it as rectangular as possible.
- Then cut into strips. I like using a pizza/pasta cutter for this.
- Grease a baking dish with butter, oil or cooking spray.
- Make the jam rolls: add a generous amount of filling on top of each strip, roll and place them in the greased baking dish, leaving some space between them.
- Brush a bit of olive oil on top (I use an olive oil cooking spray).
STEP 3 – LET THEM RISE
- Cover your jam rolls with a damp kitchen cloth (make sure the cloth is touching / resting on top of the rolls which will keep them hydrated).
- Let them rest in a warm place for 45 minutes. Note: one easy way to this that works year round (even when it’s cold) is to turn on the oven to very low briefly (for like a minute). Just enough to slightly warm it up. Then switch the oven off and place your covered rolls in there to rise with the door closed.
STEP 4 – BAKE YOUR JAM ROLLS
- Take your rolls out while you pre-heat the oven to 180C.
- Remove the cloth and bake your rolls for 20 to 25 minutes, until golden.
- Let them cool down before adding the cream cheese icing.
Note: reheat leftovers in the microwave or the oven to make them soft again. 🙂
Hope you like them! 🙂