I made these for Christmas morning and by lunch time.. we were all in a nice sugar coma.
They were AHHHHMAZING!!!
Gluten Free Cinnamon Rolls
2 Tablespoons butter
1/4 cup sugar
2/3 cup milk, warmed
1 Tablespoon yeast
1 large egg
1 cup rice flour
½ cup tapioca flour
¼ cup potato starch
¼ teaspoon baking soda
2 ½ teaspoons xanthum gum
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
1 cup packed brown sugar
2 ½ tablespoons cinnamon
1/3 cup butter, softened
1 ½ cup powdered sugar
¼ cup cream cheese, softened
½ teaspoon vanilla
1. Dissolve the yeast in a large mixing bowl with warmed milk. Let sit for a few minutes till it bubbles.
2. Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine
3. Add egg and combine thoroughly
4. Sift together your dry ingredients-rice flour, tapioca flour, potato starch, baking soda, salt, xanthum gum, and baking powder.
5. Slowly add dry ingredients to mixture in bowl. Stir till well combined. If dough is sticky or wet, add more flour till nice dough forms.
6. Remove dough from mixing bowl and place in a greased bowl and put in a warm area to rise for 50-60 minutes. The dough should almost double and will be sticky, but don’t worry. It’s Ok.
7. Preheat oven to 400’F
8. Roll dough to desired thickness between two pieces of parchment paper. You should be able to make a large rectangle.
9. Remove the top parchment paper and spread softened butter on top of dough
10. Combine filling mixture-brown sugar and cinnamon. Sprinkle over the buttered dough. (You may have extra left over)
11. Using the bottom parchment paper as a helper, start rolling the dough into a log. Adjusting sides/ends to keep a nice log form.
12. Once in log form. Carefully cut into desired pieces. I used Dental Floss/Fishing line to cut – it makes perfect cuts and not messy at all.
13. Place rolls into a greased baking dish, leaving room for them to expand. If you have leftover cinnamon mixture, spread that over top of rolls.
14. You can bake them now or let them sit and rise a little more.
15. Bake for 18-22 minutes or until the tops start turning brown. Longer for crispier rolls.
16. While rolls are baking, make the frosting ingredients
17. Let rolls cool a little than spread frosting over top.