This gluten free cinnamon rolls recipe is the perfect breakfast, lunch, snack, treat, or anytime indulgence. Make them today!
5 1/2 cups of gluten free flour (I used King Arthur GF all purpose)
3/4 cup melted butter (unsalted)
1 tsp salt
1/2 cup white granulated sugar
2 cups milk (I use 2% cows milk)
2 1/2 tsp active dry yeast
1/2 cup butter- for filling
3 tbsp cinnamon – for filling
brown sugar- for filling
1 1/2 cups powdered sugar (icing)
3–5 tbsp milk (icing)
Splash of vanilla (icing)
Place all of your dry ingredients into the bowl of your stand mixer. You are going to be using the paddle attachment. Add the eggs as well. Place a pot on the stove and heat the milk until it is between 105-110°F. Once the milk is at its proper temperature, add to the bowl of the mix master. Mix on low at first. Once the dough starts to come together, then turn it up to high speed. Beat on high for 9 minutes. By this time, you want the dough to be pulling away from the side of the bowl. If it is not, add 1/2 cup more flour.
Once the mixing is finished, cover the bowl and allow it to sit in a warm place for 25 minutes. This is a gluten free mix, so, remember that it won’t rise the way traditional dough would. It will still rise but it will only be around 30%. After the time has passed, take two pieces of parchment paper, and flour them both. You are going to be rolling the dough between them and you do not want the dough to stick to the paper.
Once you have rolled out the dough, melt your butter and grab brown sugar and cinnamon. Evenly spread the butter over the dough (I like to use a pastry brush) but be sure to save a little. You will be using it to brush the bottom of your baking dish. After the dough is buttered, sprinkle with the cinnamon and brown sugar. The original recipe uses 1 cup but I think 1.5 cups is more accurate.
Now that everything is in place, you are going to roll the dough. You are going to form a cylinder. If you find it easier, use the parchment paper to get rolling along! When you have your log, cut into 12. Grease the bottom of a 9×12 baking dish and sprinkle with more brown sugar. Place the cinnamon rolls in there and cover for 45 minutes. They will rise once again! While they are rising, set your oven to 400°F. When your timer goes off, place them in the oven for 15-20 minutes. Doneness will depend on your oven. If they seem too gooey, place them back in the oven for 5 minutes at a time.
Remove from the oven when ready and dig in. * if you want to eat them as is (or with some melted butter) you can do so now. Otherwise, make the icing now and dig in.
To make icing: Make this while the rolls are in the oven. Take 1.5 cups of powdered sugar, 2-3 tbsp of milk, and a splash of vanilla. Mix together and cover the rolls with them! If the icing is too thick, add another tablespoon of milk. Eat up and enjoy!