This very specific recipe is for my gluten-free peeps who aren't the most experienced bakers. Don't feel shameful -- I'm not either. Gluten-free baking is tricky. But if I can make these delicious rolls, you can too. Trust me.
These don't have the fluffy, raised consistency of a cinnamon roll with yeast and gluten, so just brush away those expectations. These are a bit more muffiny.
Ingredients:
ROLLS:
4 cups all-purpose, gluten-free flour
2 teaspoons xanthan gum (leave out if your flour already has it)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
6 Tablespoons butter, room temperature
2 eggs
1 cup milk
FILLING:
1 cup brown sugar
2 Tablespoons cinnamon
4 Tablespoons butter, melted
ICING:
1 cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon milk (plus more as needed, to achieve a thick drizzle consistency)
Preparation:
- Preheat oven to 350. Grease a 12-hole muffin pan or spray nonstick cooking spray in 12 silicone muffin cups.
- In a large bowl, mix flour, xanthan gum, baking powder, salt and sugar. Add in the 6 Tablespoons of butter, eggs and milk until all dry ingredients are absorbed and ingredients become a large lump of dough. If the dough feels sticky, add flour by the Tablespoon and knead with floured hands until the dough becomes smooth and nonsticky.
- Turn dough onto a piece of lightly floured parchment paper. Sprinkle with flour and press or roll into a rectangle about 1/4 inch thick and 12" by 15",
- Place all the filling ingredients into a bowl and mix well. Spread onto the dough rectangle with a large spoon, leaving 1/4 inch free on all sides.
- Starting at a 12" side, tightly roll up the dough. Cut the roll into 12 equal sections (it works easiest to cut it in half, then half again -- then cut each section into 3).
- Place each roll on its side into a muffin cup.
Cook & Serve:
Bake for 30 minutes, until filling is bubbling and the tops of the rolls are starting to brown. Remove from the oven, and after about 15 minutes -- when they're cool enough to handle -- remove the rolls from the cups or they will stick like glue.
When they cool completely, stir the icing ingredients together. You don't want any lumps. Add drops of milk until icing is thick but able to be drizzled (like the consistency of paint) from a spoon. If it gets too thin, like soup, add more powdered sugar. Drizzle over the rolls. TIP: The extras freeze well!
A Little Backstory:
I miss my mom's sweet, doughy, gluteny homemade cinnamon rolls. These are not those rolls. But they are mighty tasty.
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