Ingredients
Equipment
Method
- In a small bowl, combine the warmed almond milk and granulated sugar. Sprinkle the active dry yeast over the mixture. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active. If it doesn't foam, your yeast may be dead, and you'll need to start again with fresh yeast.0.75 cup unsweetened almond milk, 0.67 cup granulated sugar, 2.25 teaspoons active dry yeast
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the gluten-free flour blend and salt. Add the activated yeast mixture, melted butter, and room temperature eggs.3.5 cups gluten-free all-purpose flour blend, 0.5 teaspoon salt, 0.75 cup unsweetened almond milk, 0.25 cup unsalted butter, 2 large eggs
- Mix on low speed until the ingredients are just combined. Increase the speed to medium-low and knead for 6-8 minutes. The dough will be sticky – this is normal for gluten-free dough. It should pull away from the sides of the bowl slightly but remain soft. If it's too wet, add a tablespoon of gluten-free flour at a time, but be careful not to overdo it.
- Lightly grease a large bowl with cooking spray or oil. Transfer the dough to the greased bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot to rise for 1 to 1.5 hours, or until doubled in size.
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the softened butter, packed light brown sugar, and ground cinnamon. Mix with a spoon or spatula until well combined and a paste-like consistency forms.0.5 cup unsalted butter, 0.75 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has risen, gently punch it down. Lightly flour a clean work surface with gluten-free flour. Turn the dough out onto the floured surface and gently flatten it into a rough rectangle, about 12x9 inches.3.5 cups gluten-free all-purpose flour blend
- Evenly spread the cinnamon filling mixture over the dough, leaving a small ½-inch border along one of the long edges. This border will help seal the roll.0.5 cup unsalted butter, 0.75 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge *opposite* the clean border, tightly roll up the dough. Pinch the seam to seal it securely. Using a sharp knife or dental floss (for cleaner cuts), slice the log into 12 equal cinnamon rolls, about 1 inch thick.
- Arrange the sliced rolls in a greased 9x13 inch baking dish, cut-side up, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap. Let the rolls rise again in a warm place for another 30-45 minutes, or until puffy.
- Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and the centers are cooked through.
- While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing until well combined. Stir in the vanilla extract. Add almond milk one tablespoon at a time, beating until the frosting reaches your desired drizzling consistency.4 ounces cream cheese, 0.25 cup unsalted butter, 1.5 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons unsweetened almond milk
- Once the cinnamon rolls are out of the oven and slightly cooled (but still warm), generously spread the cream cheese frosting over the tops.4 ounces cream cheese, 0.25 cup unsalted butter, 1.5 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons unsweetened almond milk
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze unfrosted rolls for up to 2-3 months.
