Active Time: 30 Minutes
Total Time: 1 Hour
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.
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.
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.
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.
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.