Gluten-free Cinnamon Rolls
Oh how I love cinnamon rolls big fluffy cinnamon rolls with a gooey frosting. I have been thinking about these cinnamon rolls forever, however I sure couldn't seem to come up with a recipe that I really loved. I mean I was looking for that type of cinnamon roll I used to eat prior to being diagnosed with celiac's. Well I think I have hit the mark with these fluffy beauties, finally a Gluten-free Cinnamon Roll that fits those requirements. I have some tough critics here at home and these Gluten-free Cinnamon Rolls sure hit the mark.
Cook time: 22-25
Total time: 2 hours 45 minutes
Ingredients
- FOR THE DOUGH:
- 1 cup White Rice Flour
- 1 cup Brown Rice Flour
- 1 cup Tapioca Starch
- 1 cup Potato Starch
- 2 heaping teaspoons Xanthum Gum
- 1 teaspoon Sea Salt
- 1/8 teaspoon Baking Powder
- 6 tablespoons Granulated Sugar
- 2 cups So Delicious Vanilla Coconut Milk (Or Milk Of Choice)
- 2/3 cups Melted Butter (I Used Earth Balance)
- 5 teaspoons Active Dry Yeast
- 2 whole Eggs Or Egg Substitute
- FOR THE FILLING:
- 1 cup Brown Sugar
- 3 teaspoons Ground Cinnamon
- 1/2 cup Butter Very Soft Not Melted (I used Earth Balance)
- FOR THE FROSTING:
- 4 cups Confectioners Sugar (powdered sugar)
- 1/2 cup Butter(I used earth balance buttery spread)
- 1 teaspoon Vanilla
- 4-5 tablespoons So Delicious Dairy Free Vanilla Coconut Milk (Or Milk Of Choice)
- To prepare the dough:
- In a stand mixer bowl add white rice flour, brown rice flour, tapioca starch, potato starch, xanthum gum, sea salt, baking powder, and 4 tablespoons of sugar, whisk to combine thoroughly.
- In a 4 cup pyrex measuring cup add coconut milk, heat up until temperature reaches 110-120 degrees.
- Add yeast and remaining 2 tablespoons of sugar to measuring up, stir with a whisk making sure to thoroughly combine.
- Let yeast mixture proof for 10 minutes.
- Using the flat beater for the stand mixer, turn mixer on to low speed and add yeast mixture to flour mixture.
- Add melted butter.
- Add eggs.
- Beat mixture until light and fluffy.
- **NOTE** if dough is to sticky you may add up to a 1/2-3/4 cup more brown rice flour.
- In a large clean glass bowl spray non stick spray in the bowl and add dough, cover with a piece of plastic and let rise until doubled in size at least 1 hour.
- Lay two pieces of plastic wrap length wise on the counter making sure to over lap plastic wrap.
- Spray plastic wrap with a non stick cooking spray and cover non stick spray with some tapioca flour to ensure dough doesn't stick when you start the rolling process.
- Roll into a 16-21 rectangle.
- In a small bowl combine brown sugar and cinnamon.
- Spread very soft butter very carefully over the rectangle and top with the brown sugar and cinnamon mixture.
- Picking up the plastic wrap roll rectangle into a log very slow and careful
- With a piece of dental floss or a floured knife and cut into half 1-1/2 inch rounds
- Place rounds into a 9x13 greased pan.
- Cover with a towel and let rise for at least one hour or doubled in size.
- Preheat oven to 400 degrees F
- Bake for 20 minutes or until golden brown.
- Combine confectioners sugar, butter, vanilla, coconut milk beating until smooth.
- Drizzle with frosting or use as a thick spreadable frosting.
I just made these and they turned out wonderfully! The icing on top was perfect, I wouldn’t tweak this recipe one bit!
ReplyDeleteIt look so yummy. I am very happy to read this one. I try my best to make this Cinnamon Rolls for my homies. Hope you will share more good recipes. Now it's time to avail 1 litre water bottle for more information.
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