Recipes > Gluten Free Pecan Cranberry Sweet Rolls Find A Store Gluten Free Pecan Cranberry Sweet Rolls Tender, gluten-free sweet rolls filled with pecan frangipane and chopped dried cranberries, drizzled with a white chocolate glaze. Yield 12 sweet rolls Print Recipe Pin Recipe 0 Reviews IngredientsDough1 cup fine white rice flour3/4 cup sticky white rice flour3/4 cup fine millet flour3/4 cup tapioca starch3/4 cup potato starch2 teaspoons xanthan gum6 tablespoons warm water (110°F)2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast1/4 teaspoon granulated sugar1 cup milk (non-dairy is fine, too)1/3 cup light brown sugar1 1/2 teaspoons table salt1/2 cup butter, softened (or non-dairy replacement)2 large eggs (lightly beaten)Filling3/4 cup pecans1 tablespoons cornstarch4 tablespoons butter, softened1/4 cup packed light brown sugar1 large egg yolk1 1/4 cup dried cranberries, choppedGlaze1/2 cup white chocolate chips (non-dairy is fine)2 tablespoons heavy cream (or full fat coconut milk) InstructionsPlace the flours and starches and xanthan gum in the bowl of a stand mixer fitted with the paddle attachment. Whisk together to combine.Place warm water in a medium bowl. Add yeast and granulated sugar. Stir to dissolve. Let stand for 5-10 minutes, or until foamy.Meanwhile, in a medium pan, stir together milk, brown sugar, and salt. Add the butter. Heat over low heat, stirring occasionally, until butter is melted, and sugar is dissolved. Remove from heat. Cool to 120-130°F.In a medium mixing bowl whisk eggs. Pour the hot milk mixture into the eggs in a slow, steady stream while whisking.Turn the mixer with the gluten-free flour on to low speed. Pour the warm milk and egg mixture into the bowl with the mixer running. Add the yeast mixture next. Turn mixer to medium speed and beat for 5 minutes. The dough will be pretty sticky. If it appears to be too dry, add a little warm water, one tablespoon at a time.Oil a large mixing bowl. Form dough into a ball and transfer the dough to the bowl. Turn over to coat the dough with oil. Cover and let rise for 45-60 minutes.Prepare pecan filling: Place pecans and cornstarch in a blender or food processor. Pulse until pecans are finely ground. Add the butter, brown sugar, and egg yolk. Pulse until thick and creamy, stopping to scrape down sides. Set aside.Form rolls: Lay a piece of parchment paper or silicone baking mat on a clean, flat surface. Sprinkle evenly with a little rice flour to prevent sticking. Transfer dough to the surface and press or roll dough out into a large rectangle, about 9×16-inches. Spread the pecan filling over the dough, leaving a little bit of a border on one of the long sides. Sprinkle the chopped cranberries evenly over the filling.Starting with the long side without the border, roll the dough into a log, using the parchment or silicone baking mat as a help. Gently press the seam to seal it. If it doesn't stick, use a little water as "glue."Butter a 9×13-inch baking dish. Using a very sharp knife, slice the dough into 12 thick rounds. Arrange the rolls in four rows of three. Cover tightly with plastic wrap. Place somewhere warm and let rise for 30-45 minutes.Preheat oven to 400°F. Bake the rolls for 20-30 minutes, or until golden brown on the top and bottom. (A clear glass pan makes this easy!) Let rolls cool slightly before adding glaze.Make glaze: Place white chocolate chips and cream in a microwave-safe bowl. Heat on 50% power for 30 second intervals until melted. Whisk until smooth.To serve – drizzle rolls with glaze and serve immediately. Notes4 cups all-purpose gluten free flour can be substituted for the gluten-free flours and starches. Rolls are best served warm. To reheat, place in microwave for 10-15 seconds. Store extra glaze in the refrigerator. Reheat for 10 seconds in microwave and whisk until smooth. Recipe by Café Johnsonia. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
