Gluten Free Cinnamon Rolls

Name: Gluten Free Cinnamon Rolls
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 1 h 50 min
Yield: 12 rolls
Cuisine: American
Ingredients: 3 cups Better Batter Gluten-Free Flour; 1/2 cup sugar; 2 1/4 tsp instant or rapid-rise yeast; 2 tsp baking powder; 1/2 tsp salt; 1 cup whole milk; 1/4 cup unsalted butter, at room temperature, cut into pieces; 2 large eggs, at room temperature; 1/4 cup neutral flavored vegetable oil, such as canola; 1 tsp apple cider vinegar; 1/2 cup unsalted butter, at room temperature, cut into pieces; 1 cup firmly packed light brown sugar; 1 1/2 tbsp cinnamon; 1/2 tsp vanilla extract; 3 cups sifted confectioners’ sugar; 1/4 cup cream cheese; 2 tbsp unsalted butter; 1 tsp vanilla extract

@joshhuckabee.com

These gluten-free cinnamon rolls are irresistibly soft, fluffy, and packed with warm cinnamon-sugar filling. Topped with creamy frosting, they’re the perfect indulgent treat for breakfast or dessert!

Prep 01:15

Cook 00:35

Total 01:50

Yield 12 rolls

Ingredients

3 cups Better Batter Gluten-Free Flour
1/2 cup sugar
2 1/4 tsp instant or rapid-rise yeast
2 tsp baking powder
1/2 tsp salt
1 cup whole milk
1/4 cup unsalted butter, at room temperature, cut into pieces
2 large eggs, at room temperature
1/4 cup neutral flavored vegetable oil, such as canola
1 tsp apple cider vinegar
1/2 cup unsalted butter, at room temperature, cut into pieces
1 cup firmly packed light brown sugar
1 1/2 tbsp cinnamon
1/2 tsp vanilla extract
3 cups sifted confectioners’ sugar
1/4 cup cream cheese
2 tbsp unsalted butter
1 tsp vanilla extract

Instructions

1

In the bowl of a stand mixer fitted with a flat paddle, combine the flour, sugar, yeast, baking powder, and salt. Mix on low speed briefly to combine.
2

Heat the milk and butter in a small saucepan until the butter melts and the mixture reaches 110°F to 115°F. Meanwhile, whisk together the eggs, oil, and vinegar in a small bowl.
3

Add the warm milk and egg mixture to the flour mixture. Mix on medium speed until the dough comes together, pulling cleanly from the sides of the bowl. Scrape down the bowl and mix for 1-2 minutes until the dough is soft, cohesive, and not sticky.
4

Oil a large bowl, place the dough inside, and turn it to coat with oil. Cover with plastic wrap and a towel, and let rise in a warm, draft-free place for about 1 hour, until soft and slightly spongy.
5

While the dough is rising, make the filling. Cream the butter, brown sugar, cinnamon, and vanilla together by hand or with a mixer until thoroughly blended and spreadable.
6

Preheat the oven to 350°F. Coat the inside of a 13x9-inch baking pan with nonstick spray and set aside.
7

Lightly flour a large piece of parchment paper. Place the risen dough in the center, pat it down slightly with floured hands, and roll it out with a floured rolling pin into a 12x16-inch rectangle. Spread the filling evenly over the dough, leaving a ½-inch border along the top edge.
8

Starting from the bottom long edge, use the parchment paper to help create a tight roll. Roll up the dough into a firm jelly roll. Seal the edge by pressing gently with your fingers.
9

Place the roll seam-side down on your work surface. Cut crosswise into 12 even rolls by halving the log, then cutting each half into thirds. Arrange the rolls, cut side up, in the prepared pan in a 3x4 grid.
10

Bake for 25 to 35 minutes, or until the rolls are lightly golden brown. While baking, prepare the frosting.
11

For the frosting, place confectioners’ sugar in a mixing bowl. Add cream cheese, butter, and vanilla extract, and beat with a mixer on low to medium speed until smooth and creamy.
12

Spread the frosting over the warm cinnamon rolls and serve.