Recipe to Try: Gluten Free Cinnamon Rolls
Originally posted on helloglutenfree.com
1 quart milk
1 cup vegetable oil
1 cup sugar
4 1/2 teaspoons active dry yeast (or 2 packages)
8 1/2 cups gluten free flour blend (we use Auntie’s)
1 teaspoon baking powder (heaping)
1 teaspoon baking soda (scant)
1 tablespoon salt
1 1/2 cup melted butter
1/4 cup ground cinnamon
2 cups sugar
8oz cream cheese (softened)
1 cup milk
1 teaspoon vanilla
2lb powdered sugar
This recipe makes about 36 rolls, which I usually place in 6 disposable pie tins so I can easily give them away to friends or store them in the freezer to take out later!
For the dough, heat milk, vegetable oil and sugar in a saucepan over medium heat until the mixture is warm and frothy. (Make sure not to let it boil.) Set aside and let cool to lukewarm.
Sprinkle yeast on top of the lukewarm mixture and allow to sit for 1 minute. Add 8 cups of the flour and mix until just combined. Set aside and let rise for 1 hour.
After the dough has risen, add the baking powder, baking soda, salt and remaining 1/2 cup of flour and stir until just combined. (At this point you can store the dough in the fridge for up to three days before proceeding)
Split the dough in half and place the first half on a well-floured surface (enough flour is key, so don’t be afraid of using too much!). Roll the dough into a large rectangle, about 24 x 10 inches. Be careful not to roll the dough too thin or it will tear when you try to roll it. I try to roll mine about 1/2 inch thick.
Pour about 3/4 of a cup melted butter onto the dough and spread evenly with your fingers. Sprinkle 1 cup of the sugar and 1/8 cup of cinnamon over though evenly.
Starting at the end farthest from you, roll the dough toward you. Make sure to go slow and to roll as tight as you can. Cut this “log” into 1 1/2 inch slices, and place each slice in a baking pan that has been greased with melted butter. Repeat this process with the other half of the dough.
Preheat oven to 375 F and allow the rolls to rise for at least 20 more minutes. Bake for 13-15 minutes. The rolls will be just barely golden brown on the top when ready.
For the icing, blend the cream cheese and milk until smooth. Then, add vanilla and powdered sugar and blend until smooth. Pour over the cinnamon rolls while still warm. (The frosting should basically smother the rolls and gather at the bottom of the pan. Trust me, it is delicious.) You can freeze these rolls and reheat them in the oven (at 250 F for 15-20 minutes) or individually in the microwave later.