Gluten Free Lemon Roll Recipe

Instructions

To make the dough, combine coconut milk, 1/2 cup sugar and salt in a small saucepan over medium-high heat. Stir constantly until the sugar granules melt and the mixture begins to bubble, approximately 3-5 minutes. Remove to cool.

While the mixture is cooling, combine yeast packets with 1 teaspoon sugar and warm water a large mixing bowl. Stir with the beater paddle attachment or a whisk until integrated. Let stand for 5 minutes.

Meanwhile add raisins to a small bowl and cover with very hot water. Set aside. Stir the two sugars of the filling together in a small bowl and set aside. Melt 4 tablespoons of butter in a small bowl and set aside.

After the yeast has begun to grow and bubble, whisk in the eggs and cooled (not cold) milk mixture. Begin stirring in gfJules Flour using the paddle attachment on a stand mixer or a large wooden spoon. Stir in 4 cups of the flour, then add the melted butter, and finally add the remaining 2 cups of flour, mixing until fully incorporated and the dough is sticking together.

Prepare a pastry mat or clean counter by lightly flouring with more gfJules Flour. Divide the dough in half and gently press one half out onto the floured surface to flatten, then begin to roll in each direction until the dough is approximately ¼ - ½ inch thick. Using a bench scraper, rubber spatula or butter knife, push the edges of the dough in and even them to form a rectangle approximately 12x9 inches.

Brush the dough with melted butter and sprinkle with half of the mixed sugars.

Measure approximately 1¾ inches down the short side of the rectangle and cut dough in a straight line horizontally so a 1¾ inch strip is made. Repeat so 5 even strips are cut.

Take one strip and begin rolling up from one end to the other as if you were making a regular cinnamon roll. When you get to the end, add the next strip of dough and wrap around the first roll. Repeat with one more strip wrapped around the first roll, then gently transfer the entire roll to the center of a well-oiled 12- or 14-inch cast iron skillet or spring-form pan.

Wrap the last two strips of dough around the large roll in the center of the pan, then repeat the same process with the second half of the dough, rolling it out, topping it, cutting strips and wrapping them around the roll in the pan until all the dough is used and the roll has reached the outside edge of the pan.

Cover with oiled parchment and set aside to rise, either in a warm place for 1 hour or at room temperature for longer (or cover with plastic wrap and refrigerate overnight, removing to allow the dough to come to room temperature before baking the next day).

Preheat oven to 400°F or 375°F (convection). Bake for 20 minutes, or until a toothpick inserted into the center of the roll comes out clean. Remove to cool and top with glaze. Do not overbake.

To make the glaze, whisk together ingredients and spoon over top of the warm roll when removed from the oven. Sprinkle with raisins and lemon zest. Serve warm.

(Inspired by SpinkleBakes.com Giant Skillet Cinnamon Roll on Pinterest)