Cinnamon rolls are a treat that is sure to satisfy anyone with a sweet tooth. We took out the gluten in the recipe but kept the soft bun for layering the buttery cinnamon filling and for holding on to all that sugary icing. This roll is best enjoyed warm out of the oven.
Ingredients
- Dough Ingredients:
- 113g (8 Tbsp) Butter (unsalted, room temperature)
- 100g (½ Cup) Sugar
- 6g (1 tsp) Salt
- 6g (1 tsp) Yeast
- 455g (3 ½ cups) Im Free Gluten Free Flour (extra for dusting)
- 9g (2 Tbsp) Im Free Gluten Replacement
- 60g (⅓ cup) Expandex
- 3g (1 tsp) I’m Free Perfect Baking Powder
- 180g (¾ Cups) Milk
- 60g (¼ Cups) Heavy Cream
- 8g (2 tsp) Vanilla Extract
- 50g (1 ea) Eggs
- Filling Ingredients:
- 113g (8 Tbsp) Butter (unsalted, room temperature)
- 50g (¼ Cup) Sugar
- 75g (¼ Cup + 2 tbsp) Brown Sugar
- 2g (¼ tsp) Salt
- 40g (2 ea) Egg Yolk
- 15g (2 tbsp) Cinnamon, Ground
- 15g (2 tbsp) Im Free Gluten Free Flour
- Glaze Ingredients:
- 15g (1 Tbsp) Heavy Cream
- 240g (1 Cup) Powdered Sugar
- Salt 1 Pinch
Equipment
- Baking Sheet with Baking Paper
- Stand Mixer
Timing
Active Time: 30 Minutes
Total Time: 1 Hour
Yield
12 Rolls
-
Prepare Butter
In a stand up mixer add the butter, sugar and salt.
With the paddle attachment blend for 10 minutes or until white and fluffy, scraping down the sides every few minutes.
-
Create Dough & Flatten
Add the Yeast, Im Free Gluten Free Flour, Im Free Gluten Replacement, Expandex, and I’m Free Perfect Baking powder and mix until just combined.
Add the Milk, Heavy Cream, Vanilla Extract and Eggs and mix for 5 minutes.
Place the dough onto a well floured piece of parchment paper. Flour the top of the dough and roll it out to roughly ¼ inch thickness.
Place this in the refrigerator for 20 minutes to chill.
-
Create Brown Sugar Filling
In the bowl of a stand mixer with a paddle attachment, place the butter, brown sugar, salt, and sugar and whip for 10 minutes until light and fluffy.
Add the two egg yolks and whip for 2-3 more minutes to emulsify.
Add the flour and cinnamon and mix until combined.
Place the butter mixture in between two sheets of parchment and roll it out to the same size as the dough. Place this in the refrigerator for 20 minutes.
-
Create Cinnamon Rolls, Proof
Remove the sheet of dough from the refrigerator and place it on the table. Remove the chilled butter and sugar filling from the refrigerator and peel one side of the parchment off. Place the butter mixture directly on the dough and then peel the other sheet off.
Using the parchment that is under the dough to assist you, gently roll the dough and sugar into a long cylinder.
Cut the dough into 2 inch thick buns and place them in a buttered cast iron pan. Cover and proof for 1 hour or until doubled in size.
-
Bake & Glaze
In a small bowl mix together the heavy cream, powdered sugar, and salt. This will form a thick glaze. If it is too thick for you add a few drops of water.
Preheat the oven to 350°F.
Place the cinnamon rolls in the oven for 30 minutes or until the internal temperature reaches 205°F.
Once Cooled garnish with the glaze and serve.
Summary
Recipe Name
Can't Miss Gluten Free Cinnamon Rolls
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
