1tablespoonxanthan gumif not included in your flour blend
For the Filling:
¾cupbrown sugar
2tablespoonsground cinnamon
3-4tablespoonsbuttersoftened
For the Frosting:
1cuppowdered sugar
2-4tablespoonsmilk or cream
1teaspoonvanilla extract
Instructions
In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
Add the gluten-free flour, salt, melted butter, egg, and xanthan gum (if needed) to the yeast mixture. Stir until a dough forms. The dough should be sticky but formable.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 375°F (190°C) and line a baking pan with parchment paper.
Prepare the filling by mixing brown sugar and cinnamon.
Once risen, roll out the dough on a lightly floured surface into a rectangle, spread the softened butter on top, and sprinkle the cinnamon-sugar mixture evenly.
Roll the dough tightly lengthwise, then cut into 12 equal pieces. Place the pieces in the baking pan, cover, and allow to rise for another 30 minutes.
Bake for 25-30 minutes or until golden brown.
While the rolls are baking, make the frosting by mixing powdered sugar, milk, and vanilla until smooth.
Remove the rolls from the oven, let them cool for a few minutes, and then spread the frosting on while they're still warm. Serve and enjoy!
Notes
Ensure all your ingredients, including baking powder or baking soda if used, are certified gluten-free to prevent cross-contamination.
Allow the dough to rest in a warm, draft-free area to ensure it rises properly; this process is crucial for fluffy cinnamon rolls.
Use a fresh packet of yeast to make sure it's active; otherwise, the rolls won’t rise.
Don’t roll the dough too thin to prevent tearing; keeping an even thickness will ensure uniform rolls.
Be patient during the baking process; don’t open the oven door too often, as the consistent temperature is key to baking.