Cinnamon Rolls
3 Hours | Serves 6
300 g Gluten Free 1:1 Flour or AP Flour
1 tsp Xanthan Gum (Omit if Using AP Flour)
⅓ cup Granulated Sugar
1 tsp Kosher Salt
¼ cup Butter Softened
2¼ tsp Dry Active Yeast
¾ cup Milk
1 Large Egg
½ cup Heavy Whipping Cream to Top Rolls Prior to Baking
Cinnamon Spread for the Dough
¼ cup Butter Softened
½ cup Brown Sugar Packed
1 tsp Cinnamon
Frosting
½ cup Cream Cheese Softened
3 Tbsp Butter Softened
½ cup Confectioners’ Sugar
1 tsp Vanilla Extract
Slowly heat the milk to approximately 110 degrees. Add the yeast and whisk together. Cover with plastic wrap, and let sit for 10 minutes to allow the yeast to bloom.
In a large mixing bowl, mix the flour, xanthan gum, sugar and salt together. Make a well in the middle.
After the yeast has activated, add to the flour well, and add the egg. Use a wooden spoon to bring the wet and dry ingredients together.
When all ingredients are incorporated, add the softened butter. Mix the dough and butter together until fully incorporated.
Lightly flour a work surface. Knead the dough continuously by hand for 8-10 minutes. Let the dough rest for 10 minutes before rolling.
Roll the dough into a rectangular shape to about ¼-inch thick. Avoid adding too much flour but use very small amounts to ensure the dough doesn’t stick to the surface or rolling pin.
Mix the softened butter, cinnamon and brown sugar together. Spread the mixture evenly to cover the dough. Start at one side and roll up the dough. Pinch the seam and ensure the seam is on the bottom. Use a sharp knife to slice the rolled dough into 8 even rolls. Clean the butter from the knife after each cut.
Place the rolls in a greased baking dish. Leave space between each roll. Cover tightly with plastic wrap and set in a warm, dry place for 1½-2 hours.
Preheat the oven to 375 degrees.
Evenly pour the heavy cream over each roll. Bake on the middle rack of the oven for 20-22 minutes, until golden brown.
Mix all frosting ingredients together. Let the rolls cool for 5 minutes before spreading the frosting.
300 g Gluten Free 1:1 Flour or AP Flour
1 tsp Xanthan Gum (Omit if Using AP Flour)
⅓ cup Granulated Sugar
1 tsp Kosher Salt
¼ cup Butter Softened
2¼ tsp Dry Active Yeast
¾ cup Milk
1 Large Egg
½ cup Heavy Whipping Cream to Top Rolls Prior to Baking
Cinnamon Spread for the Dough
¼ cup Butter Softened
½ cup Brown Sugar Packed
1 tsp Cinnamon
Frosting
½ cup Cream Cheese Softened
3 Tbsp Butter Softened
½ cup Confectioners’ Sugar
1 tsp Vanilla Extract
Slowly heat the milk to approximately 110 degrees. Add the yeast and whisk together. Cover with plastic wrap, and let sit for 10 minutes to allow the yeast to bloom.
In a large mixing bowl, mix the flour, xanthan gum, sugar and salt together. Make a well in the middle.
After the yeast has activated, add to the flour well, and add the egg. Use a wooden spoon to bring the wet and dry ingredients together.
When all ingredients are incorporated, add the softened butter. Mix the dough and butter together until fully incorporated.
Lightly flour a work surface. Knead the dough continuously by hand for 8-10 minutes. Let the dough rest for 10 minutes before rolling.
Roll the dough into a rectangular shape to about ¼-inch thick. Avoid adding too much flour but use very small amounts to ensure the dough doesn’t stick to the surface or rolling pin.
Mix the softened butter, cinnamon and brown sugar together. Spread the mixture evenly to cover the dough. Start at one side and roll up the dough. Pinch the seam and ensure the seam is on the bottom. Use a sharp knife to slice the rolled dough into 8 even rolls. Clean the butter from the knife after each cut.
Place the rolls in a greased baking dish. Leave space between each roll. Cover tightly with plastic wrap and set in a warm, dry place for 1½-2 hours.
Preheat the oven to 375 degrees.
Evenly pour the heavy cream over each roll. Bake on the middle rack of the oven for 20-22 minutes, until golden brown.
Mix all frosting ingredients together. Let the rolls cool for 5 minutes before spreading the frosting.
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