52 Minute Cinnamon Rolls, GF

By MaryEllen

Ingredients

• Dough:
• 2 1/4 cups (304 gr) gfJules Gluten Free All Purpose Flour
• 1 Tbs. baking powder
• 1 tsp. sea salt
• 1 tsp. ground cardamom (or cinnamon)
• 9 Tbs. cold butter or vegan butter (Earth Balance Buttery Sticks)
• 2 Tbs. cream cheese or vegan alternative (Kite Hill, Follow Your Heart®; Go Veggie®) OR 2 Tbs. extra butter (in a pinch)
• 3/4 cup milk of choice (I use almond, coconut or soy)
• 1 Tbs. pure maple syrup
• Filling:
• 2 Tbs. melted butter or vegan substitute (Earth Balance Buttery Sticks)
• 3/4 cup packed light brown sugar
• 1/2 Tbs. ground cinnamon
• Icing:
• 8 ounces (1 package) cream cheese style spread (Kite Hill, Follow Your Heart®; Go Veggie®) or dairy cream cheese
• 5 Tbs. butter or vegan alternative (I use Earth Balance® Buttery Sticks)
• 1 tsp. pure vanilla extract
• 3 1/2 cups sifted powdered sugar

Details

Servings 10
Adapted from gfjules.com

Preparation

Step 1

Preheat oven to 400 F (375 F convection).

Butter or oil large muffin cups.

Whisk together dry ingredients for the dough. Using a stand mixer with a paddle attachment or a bowl and a pastry blender, add cold butter and cream cheese (each cut into small chunks before adding).

Once the mixture looks pebbly, stir while adding milk and maple syrup. Continue mixing just until integrated and the dough is holding together but still somewhat sticky (don’t over-mix).

1- Form the dough into a loose ball and roll in gfJules Flour to keep it from sticking to the counter or pastry mat.

2- Pat dough out flat, then roll in all directions until it is quite thin — 1/8 inch at most.

3- Melt butter for the filling, then spread across the top of the dough evenly.

4- Mix brown sugar and cinnamon together and sprinkle across the top.

5- Cut down the middle of the dough with a butter knife or bench scraper. Peel up one edge of the long side of the dough and begin rolling up tightly until you have one long log of rolled dough. Repeat with the other half of dough.

Cut each log in half and then in half again. You should wind up with 10 or so rolls, more if you’d like smaller rolls.

Tuck the end of the dough under the gluten free cinnamon roll

Unroll each until the end of the dough can be tucked under the bun so that the cinnamon-sugar mixture won’t leak out of the bottoms during baking. Place one bun in each buttered muffin cup.

Cover the muffin pan loosely with oiled foil to prevent the tops from becoming hard. This covering can be removed after 10-15 minutes of baking.

Place pan in the oven and bake for 20 minutes or until a toothpick inserted into a bun comes out clean. Do not over-bake.

Remove to cool before frosting. After 5 minutes of cooling in the pan, run a butter knife around the muffin cups to release any stuck areas and turn the buns out onto a wire rack to completely cool.

For the Frosting
Bring cream cheese and butter to room temperature.

Whip the cream cheese, butter, and sugar until smooth, then stir in vanilla.

Sift confectioner’s sugar to remove any lumps. Slowly add half of the sugar to the cream cheese mixture. When smooth, add remaining sugar and whip with a whisk attachment on electric mixer until smooth and soft peaks form. Add more sugar if the frosting is too thin or stir in your milk of choice, one tablespoon at a time if the frosting is too thick. You will find that each brand of vegan cream cheese is slightly different in terms of moisture and thickness.

Transfer to a piping bag with a large tip or a zip-top bag with a small corner cut out. You may also simply spread in a swirling motion on top of cooled cake or cupcakes before serving.

Notes:
The recipe is easily doubled.