Cinnamon Rolls

Name: Cinnamon Rolls
Total time: 180 min
Yield: 6
Ingredients: Dough and Baking — 300 g Gluten Free 1:1 Flour or AP Flour; Dough and Baking — 1 tsp Xanthan Gum (Omit if Using AP Flour); Dough and Baking — ⅓ cup Granulated Sugar; Dough and Baking — 1 tsp Kosher Salt; Dough and Baking — ¼ cup Butter Softened; Dough and Baking — 2¼ tsp Dry Active Yeast; Dough and Baking — ¾ cup Milk; Dough and Baking — 1 Large Egg; Dough and Baking — ½ cup Heavy Whipping Cream to Top Rolls Prior to Baking; Cinnamon Spread — ¼ cup Butter Softened; Cinnamon Spread — ½ cup Brown Sugar Packed; Cinnamon Spread — 1 tsp Cinnamon; Frosting — ½ cup Cream Cheese Softened; Frosting — 3 Tbsp Butter Softened; Frosting — ½ cup Confectioners’ Sugar; Frosting — 1 tsp Vanilla Extract

Soft cinnamon rolls with a brown sugar-butter filling, a cream pour before baking and cream cheese frosting. Makes eight rolls.

Ingredients

Dough and Baking — 300 g Gluten Free 1:1 Flour or AP Flour
Dough and Baking — 1 tsp Xanthan Gum (Omit if Using AP Flour)
Dough and Baking — ⅓ cup Granulated Sugar
Dough and Baking — 1 tsp Kosher Salt
Dough and Baking — ¼ cup Butter Softened
Dough and Baking — 2¼ tsp Dry Active Yeast
Dough and Baking — ¾ cup Milk
Dough and Baking — 1 Large Egg
Dough and Baking — ½ cup Heavy Whipping Cream to Top Rolls Prior to Baking
Cinnamon Spread — ¼ cup Butter Softened
Cinnamon Spread — ½ cup Brown Sugar Packed
Cinnamon Spread — 1 tsp Cinnamon
Frosting — ½ cup Cream Cheese Softened
Frosting — 3 Tbsp Butter Softened
Frosting — ½ cup Confectioners’ Sugar
Frosting — 1 tsp Vanilla Extract

Method

ACTIVATE THE YEAST: Warm the milk to about 110°F. Whisk in the yeast, cover with plastic wrap and let stand for 10 minutes.
MIX THE DOUGH: Mix the flour, xanthan gum if using gluten-free flour, sugar and salt in a large bowl. Make a well and add the yeast mixture and egg. Stir with a wooden spoon until combined, then work in the softened dough butter.
KNEAD AND REST: Turn onto a lightly floured surface and knead for 8–10 minutes. Rest for 10 minutes, then roll into a rectangle about ¼ inch thick, using only enough flour to prevent sticking.
FILL AND SHAPE: Mix the filling butter, brown sugar and cinnamon. Spread over the dough, roll up from one side and pinch the seam closed. Keep seam-side down and cut into 8 even rolls, cleaning the knife between cuts.
RISE: Place in a greased baking dish with space between the rolls. Cover tightly with plastic wrap and leave in a warm, dry place for 1½–2 hours.
BAKE AND FROST: Preheat the oven to 375°F. Remove the covering and divide the heavy cream over the rolls. Bake on the middle rack for 20–22 minutes, until golden. Mix the frosting ingredients. Cool the rolls for 5 minutes, then spread with frosting.