Gluten-Free Cinnamon Rolls
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
2 1/4 tsp active dry yeast
1/4 cup warm water
1/2 cup granulated sugar
1 3/4 cup white rice flour, plus more for dusting
1 cup potato starch
1/2 cup tapioca flour/starch
1 Tbsp xanthan gum
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
3/4 cup + 1 Tbsp milk
4 Tbsp unsalted butter
2 Tbsp canola oil
2 large eggs
1 tsp vanilla extract
6 Tbsp unsalted butter
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 1/2 Tbsp ground cinnamon
1/8 tsp salt
4 oz cream cheese
1/4 cup butter
1 1/2 cups powdered sugar
2 Tbsp sour cream
1/2 tsp vanilla extract
Directions
Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish. In the bowl of an electric stand mixer, whisk together yeast, 1/2 tsp of the granulated sugar and the water. Let rest 5 minutes. Meanwhile, in a mixing bowl, whisk together rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda and salt for 30 seconds, set aside. To the proofed yeast mixture, add warm milk, the remainder of the 1/2 cup of sugar, 1/4 cup butter, the canola oil and eggs and blend mixture with paddle attachment to combine . With mixer set on low speed, slowly add in dry ingredients. Once dry ingredients have been incorporated, increase mixer speed to medium-low and mix 2 minutes. Spread two long sheets of plastic wrap onto countertop one slightly overlapping the other . Dust plastic wrap lightly with rice flour then drop dough mixture onto plastic wrap. Sprinkle top of dough lightly with rice flour then spread two more long sheets of plastic wrap over dough, then roll dough out into a 16 by 13-inch rectangle.
spread 6 Tbsp partially melted butter over dough, then in a bowl, whisk together brown sugar, granulated sugar, cinnamon and 1/8 tsp salt and sprinkle evenly over melted butter . Starting on the 16-inch side, roll dough snuggly to opposite side using plastic wrap to lift and roll the dough, and tucking as needed. Press end seam together with fingertips. Cut dough into 12 equal portions . Carefully lift rolls to prepared baking dish, aligning them side by side . Bake in preheated oven 22 - 25 minutes. Cool slightly then frost with cream cheese icing. Best served day prepared. Store in an airtight container and re-warm individually in microwave 10 - 20 seconds .
In the bowl of an electric stand mixer , whip together cream cheese and butter until smooth and fluffy. Add powdered sugar, sour cream and vanilla and whip until fluffy, about 2 minutes longer.
