Fluffy and Bouncy Cinnamon Rolls

 

Cinnamon Rolls Recipe

Gluten-free

This is as simple as possible, no need for extra reading. I hope you enjoy!

Serving: 12-15 rolls

Materials:

• Oven or Toaster Oven
• Stove top or Microwave
• 9x13 Baking Tray or Pan
• Spatula 
• Electric Mixer or Whisk
• 3 Large Bowls
• Knives
• 2 Air Tight Container
• Measuring Cups and Spoons
• Rolling Pin
• Optional: Silicone Baking Mat

*This recipe has three parts*

CINNAMON ROLL DOUGH | CINNAMON SUGAR FILLING | ICING

Dough Ingredients:

First:

• 4 1/2 cups of gluten-free bread flour (King Arthur brand)
• This flour has gluten-free wheat starch included which is necessary for this recipe
• Using different blends leads to different results some more dry and others more wet
• I would be more cautious with this product if I were Celiac

• 1/3 cup of granulated sugar

• Regular cane sugar or coconut sugar can be used as well

• 2 1/4 teaspoons of instant yeast
• 2 teaspoons of salt

After:

• 1 1/4 cup of warm water

• 1 cup of warm milk

• 2 eggs at room temperature

• 6 tablespoons of melted butter

Filling Ingredients:

First:

• 1 cup of brown sugar
• I used dark, however I would recommend light brown sugar for a more classic taste and texture 
• The dark is a little rich and chewier texture

• 2 tablespoons of cinnamon

Second:

• 8 tablespoons of melted butter

Icing Ingredients:

Classic:

• 3 cups of powdered sugar

• 1/3 cup of milk

• 1 teaspoon of vanilla extract
  

Cream Cheese:

• 1 whole pack or 8 oz. of softened cream cheese

• 4 tablespoons of softened butter

• 1 cup of powdered sugar

• 1 teaspoon of vanilla extract

Dough Instructions:

1. Gather all the ingredients for the dough recipe*
2. In a large mixing bowl put in the flour, sugar, yeast, and salt
1. An electric mixer or stand mixer can be used, but I used a wooden spoon to mix
3. Mix to combine all the dry ingredients
4. Now in the same bowl put in the warm water and milk, eggs, and melted butter, while mixing
5. Combine until dough has a cookie dough texture, thick but ensure all flour bits are gone
6. Place in fridge for 20 minutes covering with plastic wrap

*At this point you want to warm up the water and milk and leaving the eggs out

Filling Instructions:

1. Gather all the ingredients for the filling recipe
2. Melt the butter
3. In a bowl combine the sugar and the cinnamon

After 20 mins:

1. Take the dough out of the fridge
2. Properly flour a large surface to roll out the dough to prevent sticking
1. Could use silicone mat instead
3. Place the dough on the surface and roll out thin to about a 1/2 inch thickness and 13x13 square 
1. Can make bigger or smaller to achieve the thickness
4. Cut strips of an 1 inch to 1 1/2 inch strips to get 12-15 rolls
5. Roll tightly and carefully
6. Place on a baking tray or baking sheet about 1 inch away from each other 
1. They can be very close to one another I did 3 by 4
7. Let them rest for 45 to 60 minutes covering them with plastic wrap in a warm spot 
8. Preheat the oven to 350 Fahrenheit 

After 45-60 mins:

1. Place rolls in the oven for 30 minutes or until rolls are golden brown
2. After allow rolls to rest for 15-20 minutes
3. Take out ingredients for icing- if the cream cheese frosting

Icing:

Cream Cheese:

1. In a bowl place the cream cheese and mix until smooth
2. To the same bowl add butter 
3. Mix until combined and smooth
4. To the same bowl add the powdered sugar and vanilla extract
5. Place cream cheese over the rolls or in a container to serve on the side
1. I like to serve on the side, so I stored it in an air tight container

Classic:

1. In a bowl place all the ingredients and mix glaze very well until smooth
2. Drizzle over the warm rolls
1. I wouldn't store the classic icing as it won't store well as it will get very solid and can't be reheated

Storage of rolls:  

They can be stored in the fridge in an airtight container or with plastic wrap on the tray. Store for up to 1 week  in the fridge.

Storage of extra icing (cream cheese):

Leave in an airtight container at room temperature if you're going to use it in less than one day. If longer store in the fridge.  It will harden in the fridge, so to bring it back to a soft texture leave the buttercream out of fridge for 1-3 hours before use again.

This recipe is also up on my instagram @hannahsgfrecipes
Please go follow and like the post!