There are a few gluten-free baked items that really intimidate me. Croissants, Angle Food Cake and Cinnamon Rolls, for some reason they have always seemed daunting to me. And, today I have finally ticked one off the list.
Gluten Free Cinnamon Buns – as it turns out, not very hard to make at all. In fact crazy easy, mixed it all up in one bowl with just a spatula, added some yeast, gluten-free flour, a few more pantry staples. Gave it a bit of time to rise, rolled it out and baked them – and voila!
Now, if I could just master the art of piping icing.
- 1 Tablespoon yeast
- 1/3 cup almond milk, warmed
- 1/2 cup sugar
- 2 Tablespoons butter
- 1/4 cup olive oil
- 1 teaspoon vanilla
- 1 large egg, room temperature
- 2 1/2 cups all purpose GF flour - I used cup 4 cup
- 1/4 teaspoon baking soda
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup brown sugar packed
- 2 Tablespoons cinnamon
- 1/3 cup butter softened (added to rolled out dough see instructions)
- 8 tablespoons butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese, softened
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
Dissolve the yeast in large mixing bowl with the warmed milk.
Let sit for a few minutes, until bubbles appear on the surface.
Using a large wooden spoon or spatula stir in the sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
Add egg and combine thoroughly.
Add the salt, GF all purpose flour, baking soda, baking powder.
Stir until well combined. If the dough appears too sticky, add more flour, 1 tablespoon at a time until the dough can be removed from the bowl intact, may still be a bit sticky.
Grab another bowl and add a bit of oil to the bottom and swish around, add dough and put in a warm place to rise for 45-60 minutes.
Preheat oven to 400°F.
On a large piece of parchment paper make marking for 13' x 13" as a guide. Sprinkle some flour all over.
Add the dough, add another piece of parchment on top and roll out to about 1/4" thick.
Remove top sheet of paper from rolled dough, and cut off the outer edges to make even square edges, spread softened butter on top of dough.
Combine brown sugar and cinnamon and sprinkle over buttered dough surface.
Using bottom sheet of parchment paper has an aid, roll the dough into a log.
Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a baking dish lined with buttered parchment paper, I used a round baking tin and it is hard to place the parchment, once you put the rolls in it stays in place for baking.
At this point you can either bake them or allow them to rise a bit longer.
Bake in oven for 15-18 minutes until tops are golden brown. Remove from oven let sit.
In the meantime whip up the icing until smooth and creamy.
Drizzle over rolls once they have cooled for about 10 minutes.