CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)
CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE) INGREDIENTSNutrition
- 2tablespoons butter
- 1⁄4cup white sugar
- 2⁄3cup skim milk, warmed
- 1tablespoon yeast
- 1large egg
- 1⁄4cup canola oil
- 1⁄4cup potato starch
- 3⁄4cup cornstarch
- 1⁄2cup millet flour (or rice or brown rice or oat)
- 1⁄4teaspoon baking soda
- 2 1⁄2teaspoons xanthan gum
- 2teaspoons baking powder
- 1⁄2teaspoon salt
- 1teaspoon vanilla
- 1cup packed brown sugar
- 2 1⁄2tablespoonscinnamon
- 1⁄3cup butter, softened
- 8tablespoons butter, softened
- 1 1⁄2cups powdered sugar
- 1⁄4cup cream cheese, softened
- 1⁄2teaspoon vanilla
- 1⁄8teaspoon salt
- Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
- Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
- Add egg and combine thoroughly.
- Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
- Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
- Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
- Preheat oven to 400°F.
- Roll dough to 1/4″ thick 13 x 13 square between 2 pieces of well floured parchment paper.
- Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
- Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2″ strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don’t use it all ;).
- Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
- Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
- At this point you can either bake them or allow them to rise a bit longer.
- Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
- While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!