Saturday mornings are made for sipping coffee and eating fresh homemade cinnamon rolls. So the next time you want to grab a can of that cinnamon roll dough to bake it think twice. Homemade cinnamon rolls are really easy to make. It might take a little time, but once you make them you'll never grab the cinnamon roll can in the refrigerated section of the market again.
Note: Baking with just any gluten free flour can result in a grainy product. I prefer to use the Cup4Cup brand flour. You'll never know the difference.
Cinnamon Rolls - Gluten Free
2 and 3/4 cups gluten free Cup4Cup flour, divided (see below)
3 tablespoons granulated sugar
1 teaspoon salt
1 packet instant yeast (1 packet = 2 and 1/4 teaspoons)
1/2 cup water
1/4 cup milk
3 tablespoons unsalted butter
1 large egg
3 tablespoons unsalted butter, room temperature
1 tablespoon ground cinnamon
1/4 cup granulated sugar
1 cup confectioners' sugar
1 teaspoon vanilla extract
2-3 Tablespoons cream cheese
In a large bowl whisk together 2 1/4 cups of flour, sugar, salt and yeast. Set aside.
In a small bowl, set aside the remaining 1/2 cup of flour to be used later.
Grab a microwave safe bowl to combine and heat the butter, water, and milk until hot, approximately 1 minute. It should be hot to the touch.
Add the butter mixture in Step #3 to the flour mixture in Step #1.
Now add the egg and reserved flour to the mixture. Adding between a 1/3 and 1/2 a cup of the reserved flour, just until a soft dough ball is formed. When the dough slightly pulls apart from the sides of the bowl it is ready to roll.
Turn the dough out onto a lightly floured surface and knead for 3-4 minutes. The dough will get smoother as you knead it.
Place the dough into a gently greased bowl and let it rest for 10 minutes.
While the dough is resting make the filling by combining all the filling ingredients then set aside for later.
After the dough has rested 10 minutes place the dough onto a lightly floured wooden board. Roll dough out to 15"x8".
Spread the filling onto the dough. If you would like a thicker cinnamon filling layer, just double the filling recipe.
Now here comes the fun part. Starting at the long end, roll the dough tightly until you have one long roll. Cut into 1 1/2" slices and place into a greased 9' round pie pan.
Cover the rolls loosely with aluminum foil and turn your oven on to 200°F. Once your oven reaches 200°F turn the oven off and place the rolls inside for once last rest period. It's the perfect warm, draft-free place. Leave them in the oven with the door shut for 60-90 minutes.
Once the rolls have doubled in size place them in a preheated 375°F oven. Bake for 25-30 mins or until slightly browned. Cover with aluminum foil after the first 15 minutes so they don't brown too much.
For the Glaze: Whisk the confectioners' sugar, vanilla and 2 - 3Tbsp of cream cheese together. Enjoy these cinnamon rolls the day you bake them or refrigerate for up to 3 days.
Note: For non gluten free cinnamon rolls just substitute all purpose flour for the gluten free four.