Gluten-Free Cinnamon Rolls
Last year, the most requested recipe on internet food blogs was Cinnamon Rolls. Wait no longer! I have a great recipe for cinnamon rolls. I even have a great way to handle the dough, which is softer that regular dough. Do not worry–you can do this! And your family will love the results.
Now, if you have done any baking with gluten-free four, you will know that the dough is often more like a batter than a dough. That would make rolling it out and then shaping the gluten-free cinnamon rolls a bit difficult. So how can we do it? We can rely on the floured plastic wrap that we shape (not roll) the dough on. No rolling pin in sight and the rolls only take one rise–in the pan you will bake them in!
Get all the ingredients out and measured. The butter melted, etc. You are going to become the master at making cinnamon rolls for your family. They are going to love it!
- 1 cup warm milk (20 seconds on high in microwave)
- 1½ teaspoon quick-rise yeast
- 2½ cups Baking Free Gluten-Free all purpose flour
- ½ cup sugar
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup melted butter (cooled)
- ¼ cup melted butter
- 1 tablespoon cinnamon
- ⅔ cups packed brown sugar
- ½ cup powdered sugar
- 1 tablespoon warm water
- Proof the yeast by stirring it into the warm milk and add a pinch of sugar and a pinch of salt. Set this aside for 5 minutes or so.
- In a bowl for a stand mixer, stir the flour, sugar, baking powder, baking soda and salt until combined.
- Once the yeast has proofed (bubbled up and looks active) stir in the cooled, melted butter.
- With the stand mixer on low, pour the yeast/butter mixture into the dry ingredients. As the dough comes together turn the mixer up to medium and beat for 3 minutes.
- Prepare the counter with a floured sheet of plastic wrap. Pour all the dough onto this. Top with another piece of floured plastic wrap. Pat dough into a 10 X 16 inch rectangle. Remove top piece of plastic.
- Prepare filling by stirring together the cinnamon and brown sugar. Spread melted butter onto the dough and sprinkle with the sugar/cinnamon mixture. Leave ½ inch closest to you without topping.
- Taking the long edge of plastic wrap on the far side from you, carefully bring the dough towards you and peeling the plastic wrap away from the dough as you roll it. Continue to roll up the dough so you will finish with a pastry log about 16 inches long. With a floured knife or sharp scraper cut ½ inch for each end and discard. Cut the pastry into two even pieces. Continue cutting until you have 8 rolls about 1½ inches long.
- Carefully and gently place each roll into a greased 8" round cake pan. These will fit loosely.
- Cover pan with a piece of floured plastic wrap and a clean kitchen towel. Put in a warm place to rise a little--perhaps 10 minutes or so.
- Preheat oven to 400 degrees F. Once rolls have risen a bit, remove the covering and bake the rolls 15-20 minutes until the rolls have spread and browned. Let the rolls cool a bit and prepare the icing.
- As the cinnamon rolls cool, prepare the icing by stirring warm water into powdered sugar. Drizzle on rolls and serve.