Name: Gluten Free Cinnamon Rolls
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tablespoons gluten free all purpose flour (I recommend Cup4Cup brand); 3 tablespoons milk; 3 tablespoons water; ¾ cup milk (heated to 110ºF); 1 teaspoon granulated sugar; 1 package (2 ¼ tsp) active dry yeast; 2 cups + 2 tablespoons gluten free all purpose flour (I recommend Cup4Cup brand); 2 tablespoons (optional) milk powder (see recipe notes); ⅓ cup granulated sugar; 1 ½ tablespoons psyllium husk powder; 1 ½ teaspoons baking powder; ½ teaspoon salt; 4 tablespoons melted butter (cooled slightly); 1 large egg (room temperature); 4 tablespoons slightly melted butter; ½ cup light brown sugar; 1 tablespoon ground cinnamon; ¼ cup room temperature heavy cream (for pouring over risen rolls); 2 cups powdered sugar; 2 tablespoons melted butter; 2 teaspoons vanilla extract; 2-3 tablespoons milk; 5 ounces cream cheese (softened); 3 tablespoons butter (softened); 1 ¼ cup powdered sugar; 1 ½ teaspoon vanilla extract

Description

Delicious gluten-free cinnamon rolls topped with cream cheese frosting.

Ingredients

Scale

2 tablespoons gluten free all purpose flour (I recommend Cup4Cup brand)
3 tablespoons milk
3 tablespoons water
¾ cup milk (heated to 110ºF)
1 teaspoon granulated sugar
1 package (2 ¼ tsp) active dry yeast
2 cups + 2 tablespoons gluten free all purpose flour (I recommend Cup4Cup brand)
2 tablespoons (optional) milk powder (see recipe notes)
⅓ cup granulated sugar
1 ½ tablespoons psyllium husk powder
1 ½ teaspoons baking powder
½ teaspoon salt
4 tablespoons melted butter (cooled slightly)
1 large egg (room temperature)
4 tablespoons slightly melted butter
½ cup light brown sugar
1 tablespoon ground cinnamon
¼ cup room temperature heavy cream (for pouring over risen rolls)
2 cups powdered sugar
2 tablespoons melted butter
2 teaspoons vanilla extract
2–3 tablespoons milk
5 ounces cream cheese (softened)
3 tablespoons butter (softened)
1 ¼ cup powdered sugar
1 ½ teaspoon vanilla extract

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Instructions

Before you begin making the roux, turn oven to 250ºF. Start to make the roux, but turn it off once it reaches temperature. This will serve as an extra warm place for the rolls to initially rise. Grease a 8X8-inch baking pan (metal preferred). Set aside.
As the oven is preheating, make the roux. Combine 2 tablespoons flour with water and milk in a small saucepan. Whisk constantly over medium heat, until a trail separation appears at the bottom of the pan. Remove from the heat and set aside.
Combine 110ºF milk (heated for about 45 seconds in microwave), 1 teaspoon sugar and yeast in a liquid measuring cup or small bowl. Stir and let sit for 5 minutes for yeast to activate.
In a large mixing bowl of a stand mixer, combine the gluten free flour, sugar, optional milk powder, psyllium, baking powder and salt using a paddle attachment on low speed.
Add the warm milk/yeast mixture, melted butter, egg and roux. Combine on low speed until well blended. Increase to medium speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be stiff, but still sticky. If the dough is too stiff, and not moving around the bowl, add a touch of warmed milk until it loosens slightly.
While the dough mixes, stir together in a small bowl the filling ingredients: butter, brown sugar, and cinnamon.
Spray a silicone baking mat or large piece of parchment paper with nonstick cooking spray. Scrape the dough onto the greased mat. Grease your hands with nonstick spray and pat the cinnamon roll dough into a 10X18-inch rectangle.
Use a silicone spatula to spread the filling evenly across the dough. Start with the long edge furthest from you and roll the log towards you until you have about a 2-inch unrolled strip remaining. Bring up the unrolled strip to meet the log. Pinch the seams together and then smooth with fingers.
Use a serrated sharp knife to score nine 2-inch sections. Cut in a sawing fashion rather than pressing down. This will prevent the cinnamon buns from being squished and misshapen.
Transfer to a greased 8X8-inch baking pan. Cover with a lint-free dish towel and let rise for 10 minutes in the pre-warmed oven. Remove to rise for 20-30 more minutes while the oven preheats to 350ºF.
If the heavy cream is not room temp, warm briefly in the microwave until it is no longer cold, but not hot. Pour the room temperature heavy cream over the top to make an extra gooey filling.
Bake for 30-35 minutes, tenting loosely with foil for the last 10-15 minutes. The tops should be golden brown and the interior not wet dough. For best results, test the internal temperature with an instant-read thermometer, which should read 190ºF. Cool slightly while the frosting is prepared.
In a medium bowl stir together the frosting ingredients until smooth and no lumps remain. Dollop the frosting on top of each warm roll. After it has been divided up, spread the frosting evenly over the tops.
In a medium bowl beat together the cream cheese frosting ingredients until smooth. Dollop the frosting on top of each warm roll. After it has been divided up, spread the frosting evenly over the tops.

Notes

Optional milk powder can enhance the flavor and texture of the rolls.
Psyllium husk helps with the texture of gluten-free baked goods.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg