Cinnamon Rolls - gluten free

Photo by Tina T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c - white or brown rice flour

  • 1/2

    c - tapioca flour/starch

  • 1/2

    c - potato starch

  • 1/4

    c - potato flour (not potato starch)

  • 3

    tbsp - granulated sugar

  • 1

    tsp - xanthan gum

  • 1/4

    tsp - fine sea salt

  • 1/8

    tsp - gluten free baking powder

  • 1

    c - 2% reduced fat buttermilk heated to 110 degrees Fahrenheit

  • 1 1/4

    tsp - instant dry yeast

  • 1/3

    c - unsalted butter, melted and cooled

  • 1

    - large egg, at room temperature

  • 1/2

    c - dark brown sugar, packed

  • 2

    tsp - ground cinnamon

  • 2 1/2

    tbsp - unsalted butter, very soft

  • 1/2

    c - dark brown sugar, packed

  • 2

    tsp - ground cinnamon

  • 2 1/2

    tbsp - unsalted butter, very soft

  • 1

    tbsp - unsalted butter

  • 1

    tbsp - milk (dairy or dairy-free)

  • 1/2

    tsp - pure vanilla extract

  • 1

    c - confectioners' sugar

Directions

Proof the yeast by adding the sugar and yeast to the warm milk. Stir it until the sugar dissolves and set it aside until it foams on top. Proof the yeast by adding the sugar and yeast to the warm milk. Stir it until the sugar dissolves and set it aside until it forms foam on top. Add the yeast mixture, egg, and melted butter, and beat on high speed for 4 minutes. Liberally oil a medium-size bowl for later use for the dough. Mix the cinnamon and brown sugar together in a small bowl and set it aside. Add the dough to a liberally oiled bowl and cover it. Set it aside in a warm environment, about 80 degrees Fahrenheit, for 45 - 50 minutes or until almost doubled in size. Cover a flat surface with two sheets of plastic wrap, larger than 11 x 16-inches. Sprinkle the plastic wrap liberally with flour. Dust the top of the dough with flour and pat it into the dough. Lightly flour your rolling pin and roll the dough out to approximately 11 x 16-inches. Add 2 1/2 tablespoons of butter to the brown sugar mixture and sprinkle it onto the dough. Preheat your oven between 170 - 200 degrees Fahrenheit. Lift the short side of the plastic wrap to roll the dough into an 11-inch log. Roll it allowing for some expansion during the rising period. Cut the log into 6 rolls and transfer them to the prepared pan. Turn the oven off, place the rolls in the oven, and leave the door open a crack. Allow your gluten-free cinnamon rolls to rise for about 45 minutes. One sign of over rising gluten-free dough is that cracks will appear in the top of the dough. If you see cracks in the dough, get the rolls into the oven as soon as possible. Remove the rolls from the oven and preheat it to 400 degrees Fahrenheit. Bake the rolls for 15 - 20 minutes or until they are lightly golden brown. To make the icing, add 1 tablespoon of butter to the bowl of your mixer and cream it until it is smooth. Add the milk, vanilla extract, and then the confectioner's sugar. Beat on high until it is creamy. Remove the rolls from the oven and allow them to cool for 5 - 10 minutes. Spread the icing on each cinnamon roll and serve them warm. To reheat your gluten-free cinnamon rolls, warm them in a microwave on a medium-low or reheat setting.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: