Gluten Free Cinnamon Rolls are sweet, tender, and taste just like the real thing - made gluten free!! These rolls will become a staple at all your holiday get togethers, and weekend brunches. PRINTABLE RECIPE HERE 👉🏼 iowagirleats.com/gluten-free-...
INGREDIENTS:
1/4 cup butter or vegan butter
1 cup milk (see notes)
1/3 cup + 1 Tablespoon sugar, divided
1 packet instant dry yeast
1 large egg, whisked
2-1/2 cups Gluten-Free 1:1 Baking Flour
2 teaspoons gluten free baking powder
1/4 teaspoon salt
For the filling:
1/2 cup sugar
2 Tablespoons cinnamon
1/3 cup extremely soft butter or vegan butter
For the icing:
2 Tablespoons butter or vegan butter
1 cup powdered sugar
1/2 teaspoon vanilla
1-1/2 Tablespoons hot water
DIRECTIONS:
1. Add butter to a large glass bowl then melt in the microwave. Add milk and 1 Tablespoon sugar then microwave for an additional 45-50 seconds, stir with a spatula, and take a temperature using an instant read thermometer - we’re looking for 110 degrees. Sprinkle in yeast then stir gently and let sit until foamy, 8 minutes. (If your mixture does not foam, likely your yeast was old and/or the temperature of the milk mixture was too cool or too warm.) Add whisked egg and remaining 1/3 cup sugar then stir gently to combine.
2. In another bowl add gluten-free flour blend, baking powder, and salt then stir with a fork to combine. Add to wet ingredients in two batches, stirring until flour is just incorporated (small lumps remaining are fine) before adding the next batch. Dough should be very soft but not overly sticky - kind of like sugar cookie dough. Cover with a tea towel then set somewhere warm to double in volume, 30 minutes - 1 hour. I use my oven’s “bread proof” setting, though placing the pan on a heating pad set to warm, or placing in a warm sunny spot will also work.
3. Combine sugar and cinnamon from filling recipe in a small bowl then set aside. Spray a 9” pie plate with nonstick spray then set aside.
4. Scrape the dough onto a large sheet of parchment paper that’s been sprayed with nonstick spray then, with lightly oiled hands, spread dough into a 10x14” rectangle.
5. Using your fingers or the back of a spoon, gently spread softened butter over the dough, leaving 1” clear on the bottom. Sprinkle the cinnamon sugar mixture evenly on top, avoiding the clear strip of dough then, using the parchment paper, gently roll the dough from the top down towards you. On the last roll, pull the bottom of the parchment paper up so the roll sits in the center of the parchment paper. Pinch the seams of the dough together then slice the log into quarters using a sharp knife. Wipe off knife in between cuts as necessary and/or dip knife in flour blend to prevent sticking. Slice each quarter into thirds for 12 slices then arrange the slices in the prepared pie plate. Since the dough will be very soft, it helps to use the knife to help transfer the rolls to the pan.
6. Place rolls in the same warm spot to rise until puffy, 30-40 minutes. During the last 10 minutes of rising time, preheat oven to 350 degrees. Bake rolls for 16-20 minutes, or until golden brown on top, rotating the pan 180 degrees halfway through.
7. Let rolls cool for 15 minutes then make the icing. (If you ice them while they’re too hot they’ll absorb all the icing.) Add ingredients for the icing in a bowl then whisk vigorously until smooth. Spoon icing on top of the rolls then serve.
NOTES:
1. Be sure to read the post text for photos and tips!
2. I have tested this recipe using whole milk, 2% milk, and unsweetened almond milk.
3. Make sure your yeast AND baking powder are fresh and not expired, which will affect the successful rise of the rolls.
4. The consistency of the cinnamon roll dough is like very soft play dough so don't be surprised or discouraged when it doesn't look or feel like traditional cinnamon roll dough.
5. Don't panic if your rolls don't slice up perfectly - they'll rise and shape up nicely, plus they'll eventually be covered in icing.
#glutenfree #glutenfreerecipes #glutenfreedairyfree #glutenfreebaking #celiac
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