Easy Gluten Free Cinnamon Rolls | “2 Ingredient” Dough
For the rolls
1 1/4 cups (175 g) all purpose gluten free flour (I used Better Batter), plus more for sprinkling
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (245 g) nonfat Greek-stye plain yogurt, chilled
1 egg (50 g, weighed out of shell), beaten
1 teaspoon pure vanilla extract
Egg wash (1 egg + 1 tablespoon lukewarm water, beaten)
For the filling
1 tablespoon (12 g) nonhydrogenated vegetable shortening
1/4 cup (55 g) packed light brown sugar
3/4 teaspoon ground cinnamon
1 tablespoon (9 g) cornstarch
Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
To make the dough for the rolls, in a large mixing bowl, place the flour blend, xanthan gum, baking powder, and salt, and whisk to combine. Add the yogurt, egg, and vanilla, and mix until the dough begins to hold together. Knead the dough with clean hands to bring together fully. A shortcut way to do this is in the bowl of a stand mixer fitted with the paddle attachment, but it’s not essential.
Turn the dough out onto a very lightly floured surface and knead it with clean hands until it’s a bit smoother. With a rolling pin, roll the dough into a 10-inch square, sprinkling lightly with flour as necessary, and moving the dough frequently to prevent it from sticking on either side.
Add the filling. Using a small offset spatula or butter knife, spread the shortening in an even layer thinly over the top of the dough, leaving 1/2-inch clean all around the perimeter of the square. In a small bowl, combine the brown sugar, cinnamon, and cornstarch, and sprinkle evenly on top of the shortening, also leaving the same clean border.
Starting at a one side of the square, roll the dough tightly into a coil, pressing it gently as you go. Using a piece of unwaxed dental floss or thread or a very sharp knife, cut the coil by cross-section into 6 equal pieces. Place each piece on the prepared baking sheet, about 1-inch apart. With well-floured fingers, apply even pressure to the top of each roll to compress each coil about 1/3 of the way down. Brush the tops and sides with the egg wash. If you’ve worked quickly, the rolls should still be cold to the touch. If not, place the baking sheet in the refrigerator to chill for about 10 minutes or until cold to the touch.
Remove the baking sheet with the rolls from the refrigerator and place in the center of the preheated oven. Bake for about 15 minutes or until the rolls are lightly golden brown on the edges and have swelled in size. Remove them from the oven and allow them to cool briefly before serving. Any leftover rolls can be cooled completely, frozen in a single layer on a baking sheet, and stored in the freezer. Refresh briefly in a microwave oven.