Gluten-Free Cinnamon Rolls
Ingredients
The dough
-
3 ½
cups
gluten-free flour
-
¾
cup
coconut sugar
-
½
cup
unsalted butter, melted
-
1 ¼
cups
non-dairy milk
-
1
tsp
apple cider vinegar
-
2
large
eggs
-
1
large
egg yolk
-
1
packet
rapid yeast/instant yeast
-
1
tsp
vanilla extract
-
1
tbsp
baking powder
-
1
tsp
xanthan gum
-
pinch
sea salt
The filling
-
¾
cup
coconut sugar
-
1
tsp
vanilla extract
-
2
tbsp
cinnamon
-
4
tbsp
unsalted butter, softened
The glaze
-
2 ¾
cups
powdered sugar
-
¼
tsp
cinnamon
-
¼
cup
non-dairy milk
-
1
tsp
vanilla extract
Instructions
- Warm the non-dairy milk and mix with yeast, letting it sit briefly.
- Add coconut sugar, eggs, melted butter, and vinegar to the yeast mixture and whisk together.
- In a separate bowl, combine gluten-free flour, baking powder, salt, and xanthan gum.
- Mix the dry ingredients with the wet ingredients using a dough hook or by hand until a sticky dough forms.
- Cover the dough and let it rise for 1-1.5 hours until doubled in size.
- Prepare the filling by mixing softened butter, coconut sugar, cinnamon, and vanilla extract.
- Preheat the oven to 350°F and prepare a baking dish with parchment paper.
- Roll out the dough into a rectangle and spread the filling evenly, then roll it tightly into a log.
- Slice the log into 9 equal pieces and place them in the baking dish.
- Bake for 25-28 minutes until golden brown, then let cool.
- Prepare the glaze by whisking together all glaze ingredients and drizzle over the cinnamon rolls.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
10g
Total carbohydrates
50g
Total protein
3g
Sodium
200mg
Cholesterol
50mg
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