Equipment
Ingredients
Dough
- 1 cup coconut milk (not lite) (or may use other non-dairy or whole milk; rice milk not recommended)
- 1/2 cup granulated sugar
- 1 tsp. sea salt
- 4½ tsp. instant dry yeast (Red Star®) (2 packets)
- 1 tsp. granulated sugar
- 1 cup warm water (90-110°F)
- 2 eggs room temperature (or 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
- 6 (810) cups (grams) gfJules All Purpose Gluten Free Flour
- 4 Tbs. butter or non-dairy alternative melted (like Earth Balance® Buttery Sticks)
Filling
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 4 Tbs. butter or non-dairy alternative melted (like Earth Balance® Buttery Sticks)
OR
- 11 ounces lemon curd (optional)
Glaze
- 4 oz. cream cheese (dairy or non-dairy like Go Veggie®), slightly melted
- 4 Tbs. butter or non-dairy alternative melted (like Earth Balance® Buttery Sticks)
- 2 cups confectioners' sugar sifted
- 2 Tbs. hot milk (dairy or non-dairy)
- 2 Tbs. lemon juice
- 1/2 lemon, zested
- ¼ cup raisins (optional)
Instructions
To Make 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 with 1 teaspoon sugar and warm water a large mixing bowl. Stir until integrated. Let stand for 5 minutes.
- If using raisins, add 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 to make them even, forming a rectangle approximately 12 x 9 inches.
- Brush the dough with melted butter and sprinkle with half of the mixed sugars OR spread lemon curd evenly on dough.
- 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 or parchment-lined 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.
Glaze:
- 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.
Notes
(Inspired by SpinkleBakes.com Giant Skillet Cinnamon Roll on Pinterest)
Nutrition Facts
Gluten Free Lemon Roll Recipe
Serving Size
1
Amount per Serving
Calories
726
% Daily Value*
Fat
22
g
34
%
Saturated Fat
14
g
88
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
70
mg
23
%
Sodium
552
mg
24
%
Potassium
443
mg
13
%
Carbohydrates
157
g
52
%
Fiber
4
g
17
%
Sugar
37
g
41
%
Protein
8
g
16
%
Vitamin A
433
IU
9
%
Vitamin C
2
mg
2
%
Calcium
64
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.