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Gluten Free Cinnamon Rolls
Prep time
Cook time
Total time
Gluten Free Cinnamon Rolls
Author: Jan Withington
Recipe type: Breakfast
Serves: 6
Ingredients
- ROLLS:
- 3½ cups Cup4Cup Multipurpose Flour - gluten free
- ⅓ cup granulated sugar
- 4½ teaspoons Red Star Active Dry Yeast - gluten free
- 1 cup whole milk
- ¼ cup or ½ stick organic butter, room temperature
- 1 egg
- 1 teaspoon salt
- more butter for greasing the pan
- FILLING:
- ½ cup granulated sugar
- 2 teaspoons McCormick Ground Cinnamon - gluten free
- ¼ cup organic butter, room temperature
- ½ cup Sun Maid Natural California Raisins, optional - gluten free
- GLAZE:
- 1 cup Domino Confectioners' sugar - gluten free
- 1 tablespoon butter, room temperature
- 1 teaspoon McCormick Vanilla Extract - gluten free
- 2 tablespoon milk
Instructions
- Butter a 13 x 9 inches baking pan.
- In a large bowl, combine 2 cups flour, salt, yeast and ⅓ cup sugar. Mix well.
- In a small pot, heat milk until 120 degrees F. on an instant thermometer. Slowly add the milk, ¼ cup butter and the egg to the flour. Use a handheld electric beater and beat on low for about 1 minute. Add the remaining flour ½ cup at a time and mix using a spatula.
- Sprinkle flour on a working surface and knead the dough for about 5 minutes. Butter a large bowl and place the dough and turn the dough to grease all sides. Cover the bowl with plastic wrap and let it sit for 1½ hours until the dough doubled in size.
- Preheat oven to 350 degrees F.
- Sprinkle some flour on a working surface and flatten the dough into 10 x 15 inch rectangle using a rolling pin. Spread ¼ cup butter over the dough leaving about ½ inch along the edges. Sprinkle the cinnamon sugar mixture and raisins. Gently roll the dough from the 15 inches side. Pinch the edges to seal the seam. Cut into 1½ inch pieces about 12 rolls. Arrange the rolls on the baking pan. Bake for 30 minutes.
- In a bowl, whisk together the powdered sugar, vanilla, butter and milk.
- Drizzle glaze while cinnamon rolls are warm. Serve
