Gluten-Free Cinnamon Rolls with Icing
These soft, yeasty cinnamon buns are great for special mornings! Because they are made with yeast, the dough has to be left to rise at various stages during the preparation. Plan to start them at least 6 hours before you plan to serve them.
Serves: 8Hands-on: 40 minutesTotal: 6 hours 30 minutesDifficulty: Medium
- ¾ cup brown rice flour
- ¾ cup arrowroot starch
- ¼ tsp. baking soda
- 2 tsp. xanthan gum
- 2 tsp. baking powder
- ½ tsp. salt
- 2 Tbsp. melted butter
- ¼ cup granulated sugar
- ⅔ cup plus 1½ Tbsp. almond milk, divided
- 1 Tbsp. rapid-rise yeast
- 1 large egg
- ¼ cup vegetable oil
- 1 Tbsp. vanilla extract
- ¾ cup packed brown sugar
- 2 Tbsp. ground cinnamon
- ⅓ cup butter, softened
- 1½ cups confectioners’ sugar
- In a large bowl, whisk together the brown rice flour, arrowroot starch, baking soda, xanthan gum, baking powder, and salt. In a small bowl, mix together melted butter, granulated sugar, ⅔ cup almond milk, and yeast. Allow yeast mixture to sit for 5 minutes. Then stir in egg, vegetable oil, and vanilla extract.
- Mix wet ingredients into the flour mixture and stir until dough is very wet and sticky. Cover bowl with a towel, set in a warm place, and allow dough to rise for at least 1 hour. Chill the dough for 3 hours after it has risen.
- Combine brown sugar and cinnamon in a small bowl. Grease a large baking dish with non-stick cooking spray. Line the bottom with parchment paper.
- Cut 2 sheets of parchment paper. Lay 1 sheet on a work surface and dust generously with gluten-free flour. Place dough on parchment, dust top of dough with gluten-free flour, and cover with the other sheet of parchment paper. Using a rolling pin, gently roll dough into a 12" × 12" square (¼" thick).
- Remove the top sheet of parchment paper and spread softened butter over dough. Sprinkle with cinnamon and sugar mixture. Leave a 2" strip of dough uncovered at one end of the square. Using the bottom sheet of parchment paper or plastic wrap as an aid, roll up the dough into a log. Using a sharp, serrated knife, cut the log into 8 equal pieces and place pieces cut-side-up in prepared baking dish, leaving about an inch of room between each. Loosely cover the baking dish with plastic wrap and set in a warm place to allow rolls to rise for another hour.
- Preheat oven to 400°F. Bake for 20 minutes until golden-brown. Allow the buns to cool for 30 minutes.
- In a small bowl, mix together confectioners’ sugar and almond milk. Drizzle generously over cooled cinnamon buns.