Cinnamon Orange and Cardamom Pull-Apart Rolls

Cinnamon Orange and Cardamom Pull-Apart Rolls

Cinnamon Orange and Cardamom Pull-Apart Rolls. O-M-G! As good as the best you used to enjoy, but it’s Chebe, it’s gluten free. By nature.

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Cinnamon Orange and Cardamom Pull-Apart Rolls
Prep Time
1 hrs 30 mins
Cook Time
25 mins
Total Time
1 hrs 55 mins
 
Cinnamon Orange and Cardamom Pull-Apart Rolls. O-M-G! As good as the best you used to enjoy, but it's Chebe, it's gluten free. By nature.
Course: Dessert
Servings: 12 rolls
Ingredients
Dough:
  • 1 package Chebe All Purpose or Original Mix
  • 1/4 cup millet flour
  • 2 tsp instant dry yeast
  • 2 Tbsp sugar
  • 2 large eggs, room temperature
  • 4 Tbsp milk or milk substitute, room temperature or slightly warmed
  • 2 Tbsp melted butter or oil
Filling:
  • 4 Tbsp brown sugar
  • 1 Tbsp cinnamon
  • 1/2 tsp ground cardamom
  • Zest of one half orange
  • 2 Tbsp melted butter
Icing
  • 1/2 cup powdered sugar
  • 1/8 tsp ground cardamom
  • Pinch of salt
  • 3-4 tsp juice from the orange
Instructions
Dough:
  1. Blend together the Chebe mix, millet flour, yeast and sugar.

  2. Mix in the egg, milk and butter. Blend well with a fork until clumpy.
  3. Continue mixing with your hands. Blend until the dough is smooth.
  4. Place the dough ball in a bowl and cover it with plastic wrap. Set aside to rest for one hour. (Try to put it in a warmer part of the kitchen - near the oven if it is being used.)

  5. While the dough is rising, prepare the filling and the icing.
  6. Preheat the oven to 375F after the hour has passed.
  7. Knead the dough to remove the gases.

  8. Dust a clean working surface with millet flour. With a rolling pin, roll the dough into a rectangle about 14” x 8”.
  9. Brush the melted butter over the surface being careful not to cover the edges (1/2”) of the rectangle.

  10. Spread the brown sugar mixture evenly over the butter.

  11. From the broad end, gently and loosely roll the edge of the rectangle toward you until it is a log. Do not roll it tightly.

  12. Seal the edge of the dough by rubbing a little warm water on it. Cut the log into 12 equal pieces.

  13. Grease a round 8” or 9” baking dish. Loosely place the pieces of log in the pan so that they are lightly touching each other.

  14. Place in oven for about 25 minutes. Keep an eye on them during the last five.

  15. Remove from the oven when done. Let cool about 10 minutes, and then drizzle the icing over the top. Enjoy thoroughly. (Will keep overnight in an air-tight container at room temperature.)

Filling:
  1. With a fork, blend well the brown sugar, cinnamon, cardamom and zest.
  2. Keep the melted butter on the side.
Icing:
  1. Add cardamom, salt and juice to powdered sugar. Stir well and set aside. (It should be thick. One tsp. of water may be added if necessary.)

 

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