CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)

Cinnabon-Ish Cinnamon Rolls (Gluten-Free) image

This is a combination of two or three recipes. Makes some absolutely delicious and decadent cinnamon rolls. The frosting is good straight out of the bowl. I have successfully substituted buckwheat flour and rice flour for the millet flour in this recipe and a review has used oat flour to great success as well. I'm betting brown rice flour wouldn't be horrible either. The last 2 times I made these, the dough required a bit more flour than listed.

Provided by Andrew Mollmann

Categories Breads

Time 1h35m

Yield 8 rolls, 8 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons butter
1/4 cup white sugar
2/3 cup skim milk, warmed
1 tablespoon yeast
1 large egg
1/4 cup canola oil
1/4 cup potato starch
3/4 cup cornstarch
1/2 cup millet flour (or rice or brown rice or oat)
1/4 teaspoon baking soda
2 1/2 teaspoons xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup butter, softened
8 tablespoons butter, softened
1 1/2 cups powdered sugar
1/4 cup cream cheese, softened
1/2 teaspoon vanilla
1/8 teaspoon salt

Steps:

Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
Add egg and combine thoroughly.
Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
Preheat oven to 400°F.
Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
At this point you can either bake them or allow them to rise a bit longer.
Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!