Bake sweet and tender gluten free cinnamon rolls in under an hour with this easy recipe. Don't settle for store-bought when you can make these cinnamon buns yourself!
3 ¼cups(455g)all purpose gluten free flour blend(I highly recommend Better Batter; please click thru for full info on appropriate blends), plus more for sprinkling
1 ½teaspoonsxanthan gumomit if your blend already contains it
½cup(43g)cultured buttermilk blend powderdry milk powder; make sure it's powder, not liquid!
2tablespoons(28g)unsalted butterat room temperature
1(50g (weighed out of shell))eggat room temperature, beaten
1 ½cups(12ounces)warm waterabout 95°F
For the filling
4tablespoons(56g)unsalted butterat room temperature
¾cup(164g)packed light brown sugar
1teaspoonground cinnamon
For the optional glaze
1cup(115g)confectioners' sugar
1tablespoonmilkany kind, plus more by the 1/4 teaspoonful
Instructions
Grease a 9-inch x 13-inch casserole dish and set it aside.
Make the dough.
In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, buttermilk powder, yeast, cream of tartar, baking soda and sugar in the bowl of your stand mixer. Whisk to combine well with a separate, handheld whisk.
Add the salt, and whisk with a separate whisk again to combine well.
Add the cider vinegar, butter, and egg, and mix to combine well.
With the mixer on low speed, add the water in a slow but steady stream. Once you have added 1 1/4 cups of water, or 10 fluid ounces), turn the mixer up to high and let it work for about 3 minutes. If necessary to help the mixture come together into a smooth cohesive dough, add the remaining water a bit at a time.
The dough will be moist but continue to mix until the dough starts to pull away from the sides of the bowl in spots.
Roll out the dough.
Turn the dough out onto a flat, lightly floured surface. Sprinkle it with some extra flour and knead it gently until it’s somewhat smoother.
Divide the dough in half, and place one half under a tea towel to prevent it from drying out. Using a rolling pin and sprinkling lightly with flour as necessary to prevent sticking, roll the remaining half of dough into a rectangular shape about 1/2-inch thick, and about 9 inches x 12-inches.
Add the filling and shape the dough, one piece at a time.
Beginning with the first piece of dough and using an offset spatula or spoon, spread half of the softened butter all around the rectangle, leaving 1-inch border clean all around.
Sprinkle with half of the brown sugar evenly on top of the butter and pat the brown sugar down lightly with your fingers to help it stick to the butter. Sprinkle the cinnamon evenly on top of the sugar.
Starting at a short side, roll the dough tightly into a coil. Using a piece of unwaxed dental floss or thread or a very sharp knife, cut rolls in cross-section each about 2-inches wide.
Place the rolls in the prepared baking pan, about 1-inch apart. Apply even pressure to the top of each roll with your fingers to compress the coil about 1/3 of the way down.
Repeat the process with the other half of the dough, and the other half of the softened butter and brown sugar.
Let the rolls rise.
Cover the pan with lightly oiled plastic wrap and set in a warm, draft-free location to rise until about 150% its original size. It should take about 1 hour, but may take much longer in a cold, dry environment.
Bake the rolls.
When the dough is nearing the end of its rise, preheat your oven to 350°F. Remove the plastic wrap and place the pan in the center of the preheated oven.
Bake for about 25 minutes or until the cinnamon rolls are golden brown on top and cooked in the middle. Remove from the oven and let the rolls cool to room temperature.
Make the (optional) glaze.
In a small bowl, place the confectioners’ sugar and milk. Mix well, until a thick paste forms.
Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze.
Drizzle the glaze on top of the cooled rolls and allow to set briefly before serving.