Gluten Free Cinnamon Rolls
You can assemble these the night before and bake them in the morning or just do it all at once.
A little icing is never enough….Lets just say the next time I made these they were drowning in cream cheese frosting (and absolutely DIVINE!) but then the picture was just white frosting so for the sake of seeing the bun… a little drizzle will do ya!
You might want to read the instructions before you start.
- 2/3 c warm milk
- 1 Tbls dry quick rising yeast
- 1 egg
- ¼ c oil
- 2 tsp vanilla
- ½ c brown rice flour
- ½ c sorghum flour
- ½ c corn starch
- 2 tsp xanthan gum
- ¼ tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 1 c brown sugar
- 2 tsp cinnamon
Quick Glaze (or take the time to use your favorite frosting recipe!)
- 1 c powdered sugar
- 1/2 tsp. vanilla
- Add milk 1 teaspoon at a time until desired consistency
Heat your oven to 375
Mix the yeast into the warm milk and wet aside.
Combine the dry ingredients and set aside.
Combine the butter and sugar in the bowl of a stand mixer and beat with a paddle attachment until smooth. Add the milk/yeast, egg, oil, and vanilla and mix to combine.
Add the dry ingredients to the wet mixture. Beat on high until well mixed. The dough will be a thick batter and stick to the sides of the bowl.
Get two pieces of plastic wrap, parchment or wax paper and lay one flat on the work surface and spray with cooking spray. Lay the other piece of paper or plastic over the top of it to transfer some of the cooking spray to the insides of both sheets. Separate them and smooth the dough onto one piece, smooth it out with a sprayed spatula then put the other piece of parchement/wax paper or wrap on top and roll it out so the dough makes a rectangle at about a foot long.
Take off the top paper and spread the filling evenly along the dough. Leave about an inch margin one side so you can seal it after you roll it up.
To roll it up, start at one side and lift the paper up, working the end of the dough off the paper and rolling it towards the other end (like a long jelly roll). Keep working the dough loose from the paper as you lift it and use gravity to roll it toward the loose side. (It is very soft dough and can be tricky but thankfully it is pretty forgiving so if it gets messed up keep going and consider it pull-aparts or monkey bread!)
Once you have a roll, Get a piece of floss or string about a foot long and slide it under one end about a third of the way. Bring the ends of the floss up so they cross over the top and pull them past each other in opposite directions to cut the third off. Do the same on the other end so you have three pieces. Then cut each of the three pieces into three more pieces so you have min total (for a square pan). If you are using a pie pan cut it into half then each half in half and each piece into half again so you have eight even pieces. (Using a knife will flatten your roll but do what you must!)
As you are cutting carefully place the pieces into a greased pan. Put the end pieces uneven side down and they will look more uniform with the cut pieces. Remember if they fall apart, keep going, even if they are less than pretty they will look better baked and still taste wonderful. Practicing will improve your technique!
A this point I have left them in the fridge over night so I could bake them fresh in the morning and they turned out even better than if I had left them to rise. The filling was stickier and gooey from sitting and they still rose perfectly in the oven.
Bake at 375 for about 25 minutes. Drizzle with the icing or look up a recipe for cream cheese frosting (it is sooooo worth it!)