Gluten Free Cinnamon Rolls

By weavincanuck

Ingredients

• Topping:
• 2 1/2cups2 1/2 cups all-purpose gluten-free flour (see note)
• 1/2cup1/2 cup tapioca starch
• 1Tbsp1 Tbsp rapid rise yeast
• 3Tbsp3 Tbsp white sugar
• 1/2tsp1/2 tsp salt
• 2tsp2 tsp xanthan gum
• 1tsp1 tsp guar gum
• 1/4cup1/4 cup instant vanilla pudding mix (dry) OR dry milk powder
• 1tsp1 tsp baking powder
• 4Tbsp4 Tbsp margarine
• 1/2cup1/2 cup water
• 3/4cup3/4 cup milk
• 11 egg, room temperature
• 1tsp1 tsp cider vinegar
• 2Tbsp2 Tbsp oil (I used Canola)
• 1tsp1 tsp vanilla
• NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
• Filling:
• Combine:
• 2Tbsp.2 Tbsp. butter or margarine, very soft
• 1/2cup1/2 cup firmly packed brown sugar
• 1-2Tbsp.1-2 Tbsp. cinnamon
• NOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins or pecans (optional)

Preparation

Step 1

In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
Allow to mix on medium speed for 3 minutes.
Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly squarish shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″.
Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.
Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1″ high.
Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.
These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.