Ingredients
Dough
Filling
Glaze
♥ 1 cup of milk (we used almond)
♥ ¼ cup of butter (melted)
♥ 1 egg
♥ ¼ tsp. of salt
♥ ⅓ cup + 1 tbsp. sugar, separated
♥ 2 tsp. Bob’s Red Mill Baking Powder
♥ 2½ cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
♥ 2¼ tsp. Bob’s Red Mill Active Dry Yeast (or 1 packet of yeast)
♥ ½ cup of sugar
♥ ½ tbsp. of cinnamon
♥ ⅓ cup of butter (softened)
♥ 2 tbsp. butter (melted)
♥ 2 cups of powdered sugar
♥ 2 tsp. vanilla
♥ 4 tbsp. milk (we used almond)
Directions
Dough
Filling
Glaze
➊ Add melted butter, milk, and 1 tbsp. of sugar to bowl and microwave for 45-50 seconds (want a temperature of ≈110 degrees). Stir with a spatula.
➋ Sprinkle in yeast and stir. Let sit until foamy, approximately 8 minutes. (If your mixture does not foam, it’s likely your yeast was old and/or the temperature of the milk mixture was too cold/hot.)
➌ Add egg and remaining ⅓ cup of sugar. Stir well.
In a separate bowl, add gluten-free flour, baking powder, and salt. Add half of this mixture to the previous bowl, stirring until smooth, then add the second half. The Dough should be very soft but not overly sticky.
➍ Cover the bowl with a towel and place in a warm area for 1 hour, allowing dough to rise.
➎ Scrape the risen dough onto a large sheet of parchment paper or cutting board that has been lightly sprayed with nonstick spray or butter. Spread the dough into a ¼ thick rectangle, roughly 10×14″.
➏ Using your fingers, gently spread softened butter over the dough, leaving 1″ clear on the bottom. Sprinkle the cinnamon sugar mixture evenly on top, avoiding the clear strip of dough
➐ Combine sugar and cinnamon in a small bowl and then sprinkle over buttered area.
➑ Gently roll the dough into a log from the top down towards you. Lightly pinch the seams of the dough together then slice the log into quarters. Slice each quarter into thirds for 12 slices total then arrange the slices into a 9″ pie plate that has been sprayed with nonstick spray or butter.
➒ Place rolls somewhere warm to further rise until puffy, approximately 30-40 minutes.
➓ During the last 10 minutes of rising time, preheat oven to 350 degrees. Bake rolls for 16-20 minutes, or until golden brown on top, rotating the pan 180 degrees halfway through.
⓫ Combine powdered sugar, melted butter, vanilla, and milk in a large bowl and mix until smooth.
⓬ Pour over warm rolls and spread.
* Make sure your yeast and baking powder are fresh and not expired, which will affect the successful rise of the rolls.
* The consistency of the dough is like very soft play dough, so don’t be surprised or discouraged when it doesn’t look or feel like traditional cinnamon roll dough.
* Don’t roll the dough too thin otherwise it will fall apart.
🍴 Courtesy of Julie Blanner & iowagirleats
Too much effort? We have also tried this delicious mixture:
Chēbē Cinnamon Roll Mix is free of many allergens like dairy, gluten, eggs, nuts, soy etc. It is even friendly to FODMAP-free, lectin-free, and paleo diets! Our only recommendation is to add less cinnamon than the recipe requires- it was too much for our taste 😁
Healthy Hits the Spot 101 