Gluten-Free Cinnamon Rolls
These soft, pillowy, fresh gluten-free cinnamon rolls are a delicious treat with warm and gooey centres surrounded by puffy dough.
Servings 12 rolls
Calories 389kcal
Equipment
Ingredients
Rolls
- 3¾ cups Cathy's Gluten Free Bread Flour Mix
- 7 tablespoons tapioca flour
- 1 tablespoon xanthan gum
- 2 teaspoons gluten-free baking powder
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1¾ cups warm milk
- ¼ cup butter melted
- ¼ cup honey
- 2 teaspoons apple cider vinegar
- 1 large egg
Filling
- ¼ cup very soft butter (½ stick)
- ½ cup raw sugar or coconut sugar
- 1 tablespoon ground cinnamon
Frosting
- ½ cup cream cheese (4 oz) solftened
- 2 tablespoons liquid honey
- ½ teaspoon pure vanilla extract
- ½ cup heavy whipping cream
Instructions
- Butter or oil a 9- X 12-inch (23 X 33 cm) pan.
- Whisk the dry ingredients together in the bowl of a stand mixer fitted with a dough hook.3¾ cups Cathy's Gluten Free Bread Flour Mix, 7 tablespoons tapioca flour, 1 tablespoon xanthan gum, 2 teaspoons gluten-free baking powder, 2 teaspoons instant yeast, 1 teaspoon fine sea salt
- Warm the milk in a microwave oven or in a small saucepan on the stovetop. You might warm it to about 120℉ and then melt the butter in it. However, it should not be above 115℉ by the time it comes into contact with the dry mixture, which contains the yeast.1¾ cups warm milk, ¼ cup butter
- Add the milk, melted butter, honey, vinegar, and egg into the dry mixture and process until everything is combined. You might need to stop and use a spatula to scrape any flour from the edges of the bowl. Continue to mix the dough for about 5 minutes, until it forms a smooth, moist batter.¼ cup honey, 2 teaspoons apple cider vinegar, 1 large egg
- Turn the dough out onto a lightly-floured surface. With gluten-free flour on a rolling pin, roll the dough into a rectangular shape approximately 12- by 14-inches.
- Spread softened butter over the rectangle. Then, sprinkle sugar and cinnamon over it.¼ cup very soft butter, ½ cup raw sugar, 1 tablespoon ground cinnamon
- Starting on a long side, roll the dough into a log shape. Then, use a bench scraper or sharp knife to cut the roll into 12 separate rolls.
- Cover the pan of cinnamon rolls loosely with plastic wrap. Allow them to rise in a warm place for about 1½ hours.
- When the proofing time is almost up, preheat the oven to 350℉ (232℃).
- Bake the cinnamon rolls for 20 minutes or until a toothpick poked into the dough part of a center one comes out clean.
- Prepare the frosting by creaming the softened cream cheese, honey, and vanilla together. Whip the cream. Gently stir the whipped cream into the cream cheese mixture until you have a smoothly combined frosting.½ cup cream cheese, 2 tablespoons liquid honey, ½ teaspoon pure vanilla extract, ½ cup heavy whipping cream
- Spread frosting over the cinnamon rolls just before serving.
Nutrition
Calories: 389kcal | Carbohydrates: 56g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 404mg | Potassium: 169mg | Fiber: 6g | Sugar: 20g | Vitamin A: 591IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 1mg
