[cooked-sharing]
You can leave these in the fridge overnight before baking, just cover the rolls in the plate with plastic wrap and set them out in the morning for 25 minutes before baking.
It’s gonna be sticky as hell no matter what, so I would recommend rolling out between 2 pieces of cling film. This will also assist in rolling the dough into a log later.
Source: http://recreatinghappiness.com/breakfast-recipes/gluten-free-cinnabon-copycat-cinnamon-roll-recipe-updated-and-now-easier-to-make/
Cinnamon Rolls (Gluten Free)
A recipe for gluten free cinnamon rolls that you can hardly tell is gluten free. I somehow got roped into making this every year, but it's a fun time.
Ingredients
Dough
- 2/3 Cup Milk
- 1 T Butter
- 1 packet (7g) Yeast
- 1/4 Cup Granulated Sugar
- 1 3/4 Cups Gluten Free Flour Blend (Cup for Cup works great, add more as necessary to achieve proper texture/make it rollable)
- 1/2 t Baking Soda
- 2 1/2 t Baking Powder
- 1/2 t Salt
- 1 Large Egg
- 1/4 Cup Olive Oil
- 1/2 t Vanilla Extract
Filling
- 1/3 Cup Softened Butter
- 1/2 Cup Brown Sugar
- 2 T Cinnamon
Icing
- 3 T Softened Butter
- 2 T Softened Cream Cheese
- 3/4 C Powdered Sugar
- 1/2 t Vanilla Extract
- 1 Pinch of Salt
Instructions
- Preheat oven to 350F
- Grease and lightly flour round baking tin/pie plate
Dough
- Combine yeast and sugar in large mixing bowl.
- Microwave milk and 1 tablespoon butter to approximately 110-115F. Whisk into yeast mixture and set aside to proof.
- Meanwhile in small bowl whisk together GF flour, baking soda, baking powder, and ½ teaspoon salt.
- Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Combine.
- Slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes - beating long enough is essential, GF flours are "thirsty," the dough will thicken & lose it's stickiness as you beat it.
- Roll out the dough to approximately a 13" x 10" rectangle.
Filling
- In a small bowl cream butter, brown sugar, & cinnamon.
Baking
- Using a knife or spatula gently spread the filling over the dough evenly leaving ½" space around the edges.
- Roll dough carefully into a log
- Cut the log into 8 pieces
- Place the rolls, cut side down, in the prepared baking dish.
- Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
- Bake 22-27 minutes until tops are golden brown.
Icing
- In mixing bowl, beat the softened butter, cream cheese, and powdered sugar until smooth. Beat in vanilla and a dash of salt.
- Drizzle over the tops of cinnamon rolls as soon as they come out of the oven
Nutrition
Serving: 8gCalories: 421kcalCarbohydrates: 55gProtein: 4gFat: 21gSaturated Fat: 10gCholesterol: 60mgSodium: 368mgPotassium: 59mgFiber: 1gSugar: 31g
Tried this recipe?Let us know how it was!
