GF Cinnamon Rolls

I think it's the same for all of us. We walk past Cinnabon in the mall and immediately start salivating. What is it with the smell wafting out? Butter, cinnamon, frosting, puffy, soft bread...Take your pick. Last week we passed by Cinnabon and my GF husband almost wept. So I was determined to make a gluten free cinnamon roll that was at least par with Cinnabon. No small feat. This is my very first attempt at GF cinnamon rolls. I think they turned out perfectly! The ONLY thing I would have done differently is to bake them in a smaller pan so they are all touching and kind of bake together. Mine turned out great for making individual servings all perfectly rounded. This is a great recipe and definitely worth the different steps.

I like to use saran wrap to roll out gf dough so it doesn't get sticky.

Then you can also use the saran wrap on the bottom to roll the dough.

Here the rolls have doubled in size and are ready to bake. I let them sit for about an hour and a half. Again, next time I'll use a smaller pan so they grow together more.

This is why you flip the pan out onto your serving platter...The gooey stuff stays on top and dribbles down over the rolls.

They smell this good while baking.

Recipe for GF Cinnamon Rolls

ROLLS:

1/4 c. water (warm for proofing yeast)

1 T sugar

1 pkt. yeast

1 t. vanilla

1 t. salt

2 eggs

4 T. melted butter

3/4 c. milk

3 c. GF flour ( I prefer Jules)

1/4 t. baking powder

1/4 t. baking soda

***All items should be at room temp.

FILLING:

4 T. melted butter

1 c. packed brown sugar

2 1/2 T. cinnamon

FROSTING:

3 oz. cream cheese

1/4 c. butter

1 1/2 c. powdered sugar

1/2 t. vanilla

1/8 t. salt

THE HOW TO:

1. Proof the yeast in warm water with 1 T. sugar about 5 minutes or until good and frothy

2. In small bowl whisk together flour, baking soda and baking powder

3. In large mixing bowl, beat vanilla, salt, eggs, melted butter and milk

4. Add yeast mixture, scraping down sides

5. Add flour mix little by little until all incorporated

6. Line counter top with layer of saran wrap and spray with PAM

7. Dough in center and use hands to flatten out, then place second sheet of saran wrap on top and roll into a 10"x 18"-ish rectangle

8. Remove top layer of saran wrap (you may not even need it if the dough isn't sticky) and spread with the 4 T. melted butter for the filling.

9. Mix the brown sugar and cinnamon together in a small bowl and sprinkle over the dough

10. Begin rolling on one end of the dough by pulling up the saran wrap under the dough and helping it along.

11. Slice in 8-10 equal pieces and place in a greased baking dish.

12. Cover with saran wrap and place in a warm place to allow the dough to rise. It should double in size.

***Can also put pan into fridge at this point to bake the next day.

13. Bake at 350 degrees for 25 minutes or until the top and bottom are golden

14. Flip out the entire pan onto a serving platter to allow the cinnamon sugar that has run out to coat the top.

15. Mix up the frosting by blending all together and spread on rolls. You can let them cool first or just glop it on the hot rolls. Either way it's Heaven!

Hope you Enjoy!