Gluten-Free Cinnamon Rolls
Ingredients
Dough
-
2 ¼
tsp
active dry yeast
-
¼
cup
warm water
-
½
cup
granulated sugar, divided
-
1 ¾
cup
white rice flour
-
1
cup
potato starch
-
½
cup
tapioca flour/starch
-
1
Tbsp
xanthan gum
-
2
tsp
baking powder
-
¼
tsp
baking soda
-
1
tsp
salt
-
¾
cup
milk, warmed
-
4
Tbsp
unsalted butter, partially melted
-
2
Tbsp
canola oil
-
2
large
eggs
-
1
tsp
vanilla extract
Filling
-
6
Tbsp
unsalted butter, partially melted
-
½
cup
packed light-brown sugar
-
¼
cup
granulated sugar
-
1 ½
Tbsp
ground cinnamon
-
⅛
tsp
salt
Cream Cheese Icing
-
4
oz
cream cheese, softened
-
¼
cup
butter, softened
-
1 ½
cups
powdered sugar
-
2
Tbsp
sour cream
-
½
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F and butter a 13 by 9-inch baking dish.
- In a stand mixer, combine yeast, ½ tsp of sugar, and warm water; let it rest for 5 minutes.
- In a separate bowl, whisk together the dry ingredients: rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, and salt.
- Add warm milk, remaining sugar, butter, canola oil, and eggs to the yeast mixture and mix until combined.
- Slowly add the dry ingredients to the wet mixture and mix for 2 minutes.
- Roll the dough out on lightly floured plastic wrap into a rectangle.
- Spread melted butter over the dough and sprinkle with the filling mixture of sugars, cinnamon, and salt.
- Roll the dough tightly and cut into 12 equal pieces.
- Place the rolls in the prepared baking dish and bake for 22-25 minutes.
- While baking, prepare the cream cheese icing by whipping together cream cheese and butter, then adding powdered sugar, sour cream, and vanilla.
- Frost the rolls after they cool slightly and serve warm.
Nutrition Facts (estimated)
Servings
12
Calories
501
Total fat
21g
Total carbohydrates
75g
Total protein
4g
Sodium
365mg
Cholesterol
76mg
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