We have a lot of holiday traditions here.
For Thanksgiving and Christmas both I LOVE to make homemade cinnamon rolls.
I know… it’s not the healthiest way to start the morning, but hey.. we only do it twice a year.
Now, over the past few years we’ve been doing the normal gluten packed recipes, but this year my goal was to make Yummylicious Gluten Free Cinnamon Rolls.
I was a little nervous because I haven’t had a lot of success with bread recipes and since I had never tried a GF cinnamon roll recipe before, I was even more nervous.
Well, not just happy… but FAT and HAPPY. . LOL.
They liked them so much, I didn’t even have a chance to get a picture of the whole pan.. they scarfed them up in no time.
Most of my GF Breads come out dense and heavy, but these were very light and fluffy. They went perfectly with my morning coffee and the Macy’s Thanksgiving Day Parade .
Try them out and let me know what you think.
Gluten Free Cinnamon Rolls
2 Tablespoons butter
¼ cup sugar
2/3 cup milk, warm milk ( I used Almond milk )
1 package yeast ( about 1 tablespoon)
¼ cup canola oil
½ cup sorghum flour ( or potato starch – thought I liked the sorghum flour)
¼ cup teaspoon baking soda
2 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla
1 cup brown sugar
1 ¼ teaspoon cinnamon
1/3 cup chopped nuts – optional
6 – 8 ounces Cream Cheese, softened
¼ cup butter, softened
2 teaspoons vanilla
2 cups powdered sugar
1 Tablespoon milk
Preheat oven to 375 degrees
Proof the Yeast : Add yeast to warm milk and cover with plastic wrap. Allow to proof for about 5 to 10 minutes before you mix together other ingredients
In a medium bowl, combine butter and sugar. Mix well. Add milk & yeast mixture.
Add remaining ingredients and mix very well.
Sprinkle some sugar on a well greased flat cookie sheet or counter to roll out dough.
Lay dough on top of the counter and slowly pat/roll out the dough into a rectangle shape. (I never measure them out – I just eye ball it )
Once dough is rolled out, spread filling mixture over the dough evenly.
Working from one end, slowly roll the dough forming a long cyclinder.
Cut the roll into 8 – 10 slices – denpending how thick you want them.
Place rolls into a greased pie pan or 8×8 square dish
Bake for about 20 minutes or until tops are slightly brown ( I like mine a little mushy so I don’t let them overcook).
Allow rolls to cool for a few minutes while you mix together the glaze/frosting
Glaze/Frosting: Mix all ingredients together in a small bowl
Using a small spatula, frost/glaze cinnamon rolls and serve.
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