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Salted Caramel Crunch Cookies Recipe

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4.7 from 101 reviews

This Gluten-Free Cinnamon Roll Wreath is a delicious and visually stunning twist on classic cinnamon rolls, perfect for special occasions or cozy mornings. Made with a gluten-free bread flour blend, it features a tender, cinnamon-sugar filled dough shaped into a beautiful wreath and topped with a sweet vanilla glaze. Garnished optionally with fresh pomegranate seeds or sugared cranberries, this festive recipe combines soft texture and warm flavors with ease and elegance.

Ingredients

Dough

  • 4½ cups (680g) King Arthur Gluten-Free Bread Flour
  • ⅓ cup (65g) granulated sugar
  • 2¼ teaspoons instant yeast (1 packet)
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1¼ cup (295ml) water, at room temperature
  • 1 cup (236ml) whole milk, at room temperature
  • 2 large eggs
  • 6 tablespoons (85g) butter, melted

Filling

  • 1 cup (213g) brown sugar
  • 2 tablespoons ground cinnamon
  • 8 tablespoons (113g) butter, melted

Glaze

  • 1 cup (120g) powdered sugar
  • 1-2 tablespoons milk of choice
  • ¼ teaspoon vanilla extract
  • Pomegranate seeds or sugared cranberries for garnish (optional)

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, granulated sugar, instant yeast, salt, and baking powder. Mix to combine evenly.
  2. Add wet ingredients: With the mixer running on low speed, slowly pour in the water, milk, eggs, and melted butter. Increase the speed to medium and mix for 3 minutes until the dough resembles thick cookie dough.
  3. Chill the dough: Use an oiled rubber spatula to scrape down the bowl’s sides and bottom. Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes to make it easier to roll out.
  4. Prepare filling mixture: In a small bowl, combine the brown sugar and cinnamon for the filling and set aside.
  5. Roll out the dough: Line a large baking sheet with parchment paper or a silicone baking mat. Turn the dough out onto a lightly floured surface, shape into a ball, sprinkle lightly with gluten-free flour, and roll it into a 16×16-inch square.
  6. Apply filling: Spread the melted butter evenly over the dough square, then sprinkle the cinnamon-sugar mixture all over the buttered surface.
  7. Form rolls: Using a pizza cutter, cut the dough square into sixteen 1-inch wide strips. Roll each strip tightly into individual cinnamon rolls.
  8. Shape the wreath: Arrange the cinnamon rolls side-by-side in a large circle on the prepared baking sheet to form a wreath shape.
  9. Allow to rise: Cover the baking sheet with plastic wrap and place it in a warm area to let the rolls rise for 45–60 minutes until puffed.
  10. Preheat oven and bake: Preheat the oven to 350°F (177°C). Bake the cinnamon roll wreath for 30–35 minutes, or until the rolls are lightly golden brown on top.
  11. Cool: Remove the wreath from the oven and allow it to cool for 15 minutes before glazing.
  12. Prepare glaze: In a small bowl, whisk together powdered sugar, milk (1-2 tablespoons), and vanilla extract until smooth and pourable.
  13. Glaze and garnish: Drizzle the glaze evenly over the wreath. Optionally, garnish with pomegranate seeds or sugared cranberries for a festive touch. Serve immediately and enjoy!

Notes

  • Refrigerating the dough is crucial as it makes rolling out gluten-free dough easier to handle.
  • Use gluten-free flour for rolling out to prevent sticking.
  • If the dough feels too dry, add a teaspoon of water at a time during mixing before refrigerating.
  • For dairy-free or vegan versions, substitute milk with plant-based milk and use vegan butter.
  • Keep an eye on the wreath during baking as oven temperatures may vary.
  • Glaze thickness can be adjusted by varying the milk quantity.

Find it online: https://forkoria.com/salted-caramel-crunch-cookies-recipe/