The perfect Gluten-Free Kringle Recipe for your Christmas Brunch! I mean it.
Do you know what a Kringle is? If not, you really should…
A Kringle is a hand-rolled Danish pastry dough that is then shaped, filled, baked, and finally… iced.
Every year, my in-laws receive a delectable Kringle from some of our family friends. And every year no one in my immediate family can eat that gluten-filled treat. They just watch and drool as the rest of the non-gluten free members of our extended family devour the delicate Danish Pastry.
This year, I had an “Aha” moment. I could not think of why on earth I could not make my own gluten-free version of a Kringle.
So. Guess what? I did.
And the results literally shocked me. This thing is amazing. I have never seen my boys or my husband…or even my non-gluten-free father-in-law…love something so much. There was not a crumb left the first time I made this…or the next, or even the next four times I whipped it up again.
Here is the best part.
The dough only takes 5 minutes to put together. It is so stinking easy. Simply toss the ingredients together, then throw the dough in the fridge to firm up for about one hour…while the kiddos are opening the presents perhaps. Roll out that dough and spread on that yummy filling. Roll it up. Throw it on your baking sheet and into the oven. Whisk up a quick icing right when it comes out and you have yourself a beautiful Gluten-Free Kringle Pastry for your Christmas brunch.
And by the way, this is all decadence and should not be confused with a healthy breakfast dish. The Holidays are a time for a little splurging, right?
Gluten-Free Kringle Recipe
Also Nut-free and Easily Dairy-Free
- 2 Cups All Purpose Gluten-Free Flour Blend (works well with Pamela’s Baking Mix or Pure Pantry All Purpose Mix)
- 1/2 Cup Butter, softened (For Dairy-Free: use Earth Balance Buttery Stick)
- 2 Tbsp Sugar
- 1 tsp Sea Salt
- 2 1/8 tsp Dry Yeast (about half of a Dry Yeast Packet)
- 1 egg, beaten
- 1/2 Cup Milk, or Coconut Milk
- 3/4 Cup Brown Sugar or Coconut Sugar
- 2 tsp Cinnamon
- 4 Tbsp Butter, melted (For Dairy-Free: use Earth Balance Buttery Stick or Coconut Oil)
- 1/2 Cup Raisins, optional
- 1 1/4Cup Powdered Sugar
- 1 Tbsp Butter, softened (For Dairy-Free: use Coconut Oil)
- 2 Tbsp Milk, or Coconut Milk
- 2 Tbsp Hot Water
- 2 tsp Vanilla Extract
1. In a medium mixing bowl, add flour blend, butter, sugar, and salt. Using pastry cutter or two forks or your hands, blend together until mixture is crumbly. In separate bowl, mix together yeast, beaten egg, and milk. Add milk mixture to dry mixture. Continue to mix until blended. Dough may seem sticky. Do not worry. Take dough and place on large piece of plastic wrap (at least 11 x 17 inches big). Flatten dough into a disc and wrap it in the plastic wrap. Refrigerate for 1 hour (or longer).
2. When dough is ready, preheat oven to 350 degrees. In small bowl, mix together sugar and cinnamon. Melt butter and set aside. Remove dough from refrigerator and open plastic wrap. Leaving dough in center of wrap, take a second similar sized piece of plastic wrap and lay it on top of the dough disc. Using a rolling pin, roll dough out into a 1/8 inch thick and 11 x 17 inch rectangle.
3. Brush the dough with 3 Tbsp butter and then cover evenly with the cinnamon sugar mixture, reserving a couple of teaspoons of sugar mixture. Rolling from the long ends of each side, roll each side towards the center until both sides meet. Roll the assembled kringle off of the plastic wrap onto ungreased cookie sheet. It really does not matter if you place it face up or face down. Brush dough with remaining 1 Tbsp butter and sprinkle with remaining sugar mixture.
4. Bake 20-25 minutes, until slightly firm to touch. Remove from oven and let sit for 10 minutes while making glaze. To make glaze, simply whisk together powdered sugar, butter, milk, water, and vanilla until smooth. Top Kringle with glaze and serve.