Cinnamon rolls and sabotage

Check out author Sarah Seaton Myers’ recipe for gluten-free cinnamon rolls, which is found at the end of her first cozy bakery novel, “Cinnamon Roll Sabotage,” which is part of the Gluten Free Bakery Cozy Mystery series.

Book synopsis (how the recipe ties into the book):
Sophie, a 32-year-old librarian, has spent her entire adult life caring for her ill grandmother. When she suddenly passes away, Sophie is left with the freedom to live her own life and an inheritance to pursue her dream. When she comes across a boutique for sale in her quant hometown, she realizes that now is the best time to open the gluten-free bakery she’s always imagined.

Along with her poodle, Marshmallow, and her best friend, Sophie takes on the challenge, despite a competitor bakery down the street. Business is slow at first, but the cute owner of the hardware store next door gives Sophie a reason to show up each day and push through.

Just as word gets out about her fabulous cinnamon rolls, a recent customer is found dead and appears to have been poisoned. Sophie suddenly becomes a suspect in the murder and is in a race against time to clear her name. As if this wasn’t enough stress, the local detective is on Sophie’s heels, following her every move.

Can Sophie find the killer before rumors of being a suspect ruin her new business? Or will the murderer silence her first?

SOPHIE’S GLUTEN-FREE CINNAMON ROLLS
Prep Time: 30 minutes
Rise Time: 50 minutes
Cook Time: 19 minutes
Total Time: 1 hour 39 minutes
Servings: 12

Ingredients
For the Dough:
1 cup warm milk (coconut milk works well here also.)
1 packet of instant dry yeast (2.5 tsp)
2 large eggs
1/3 cup melted butter
4 1/2 cups GF all-purpose flour (Sarah likes Bob’s Red Mill 1 to 1.)
1 teaspoon salt
1/2 cup granulated sugar

For the Filling:
1/2 cup melted butter
1 cup coconut sugar
2 tablespoons cinnamon
1/2 cup canned coconut milk (warmed) (for pouring over the risen rolls)

For the Icing:
2 cups powdered sugar
2 tbsp milk
1 tbsp vanilla
1/2 tsp lemon juice 

Instructions

• Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast on top.
• Add the eggs, butter, salt and sugar to the mixer bowl.
• Add in 4 cups of GF flour and mix just until the ingredients are barely combined. A

bread hook works well. Allow the mixture to rest for 5 minutes so the flour has time

to soak up the liquids.

• Scrape the dough off the beater blade and remove it. Attach the dough hook.
• Beat the dough on medium speed, adding in the 1/2 cup of flour. Knead for 5-7

minutes or until the dough is elastic and smooth.

• Use a rubber spatula to remove the dough from the mixer bowl and place it in a

large greased bowl. 

• Cover the bowl and set it in a warm place to allow the dough to rise until doubled

(around 30 minutes).

• While the dough is rising, prepare the cinnamon filling. In a small bowl, combine

the coconut sugar and cinnamon, mixing until well combined. Set aside.

• Lay out a large area with plastic wrap for a workspace. Around 30 inches long and

20 inches wide.

• Sprinkle your workspace with flour. Turn out the dough onto the plastic wrap and

sprinkle the top of the dough with additional flour. 

• Flour a rolling pin and roll the dough to about a 24×15 rectangle.
• Spread the melted butter over the top of the dough, then sprinkle generously with the

cinnamon/sugar mixture.

• Starting on the long end, roll the dough up tightly similar to a jelly roll using the

plastic wrap to keep the roll even. 

• Cut into 12 slices and place in a greased 9×13 baking pan.
• Cover the pan and allow the rolls to rise for 20 minutes or until nearly doubled.
• Preheat the oven to 375 degrees.
• Warm the canned coconut milk until it’s around room temperature.
• Once the rolls have risen, pour the coconut milk over the top of the rolls, allowing it

to soak down in and around the rolls.

• Bake at 375 degrees for around 19 minutes, until the rolls are lightly golden brown

and the center rolls are cooked through.

• While the rolls are cooling, prepare the icing.
• In a medium bowl, combine the milk, vanilla, and lemon juice, then the powdered

sugar last. Beat until combined.

• Spread the frosting over the cooled rolls.