Ingredients
Equipment
Method
- In a small bowl, combine ½ cup of the warm milk with the active dry yeast and 1 teaspoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy and bubbly. This indicates the yeast is alive and ready to work its magic.1/2 cup warm milk, 2 1/4 teaspoons active dry yeast, 1 teaspoon granulated sugar
- In a large mixing bowl, combine the remaining 1 cup of warm milk, the rest of the granulated sugar, salt, melted butter, and eggs. Whisk until well combined. If using, add the gluten-free vanilla extract to this mixture.1 cup warm milk, 1/4 cup granulated sugar, 1 teaspoon salt, 1/2 cup unsalted butter, 2 large eggs, 1/2 teaspoon gluten-free vanilla extract
- Add the foamy yeast mixture to the wet ingredients. Gradually add the gluten-free flour blend to the wet ingredients, mixing on low speed with a stand mixer fitted with a dough hook, or by hand with a sturdy spoon, until a shaggy dough forms. The dough will be softer and stickier than traditional wheat dough, which is perfectly normal for gluten-free baking. If the dough seems too wet to handle, add another tablespoon or two of gluten-free flour blend, but avoid adding too much, as this can make the rolls dry.4 cups all-purpose gluten-free flour blend
- Lightly grease your hands or a spatula and bring the dough together into a smooth ball as best as you can within the bowl. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot to rise for 1-1.5 hours, or until it has nearly doubled in size. Gluten-free doughs don't always double dramatically, so look for a noticeable puffiness.
- While the dough is rising, prepare the filling. In a medium bowl, combine the packed brown sugar and ground cinnamon. Mix well to ensure the cinnamon is evenly distributed.3/4 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has risen, turn it out onto a lightly floured surface (using gluten-free flour). Gently punch down the dough to release any trapped air. Roll the dough into a rectangle, approximately 12x15 inches, being careful not to make it too thin. It will be a bit delicate. If it tears, just gently press it back together.
- Evenly spread the softened butter over the surface of the dough, leaving a small border along one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the buttered surface, pressing it down slightly so it adheres. Starting from the long edge that is opposite the one with the border, tightly roll up the dough, jelly-roll style. Pinch the seam to seal it well.1/4 cup unsalted butter
- Using a sharp knife or unwaxed dental floss (this is a great trick for cleaner cuts), slice the rolled dough into 12-15 equal pieces, about 1 to 1.5 inches thick.
- Grease a 9x13 inch baking dish. Arrange the sliced cinnamon rolls in the prepared dish, leaving a little space between them. They will expand and touch as they bake. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until they look puffy.
- While the rolls are doing their second rise, preheat your oven to 350°F (175°C).
- Remove the plastic wrap or towel. Bake for 20-25 minutes, or until the rolls are golden brown on top and cooked through. The centers should feel firm to the touch, and any filling that oozes out should not be raw.
- While the rolls are baking, make the creamy frosting. In a medium bowl, beat together the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, alternating with the milk (or cream), beating until the frosting is light, fluffy, and the desired consistency. Stir in the gluten-free vanilla extract.8 ounces cream cheese, 1/2 cup unsalted butter, 2 cups powdered sugar, 2 tablespoons milk or heavy cream, 1 teaspoon gluten-free vanilla extract
- Once the cinnamon rolls are out of the oven and slightly cooled (warm, but not piping hot), generously spread the cream cheese frosting over the tops. Allow the frosting to melt slightly into the warm rolls for that irresistible gooey-ness.
Notes
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4-5 days. Freeze unfrosted rolls tightly wrapped for up to 2-3 months. Reheat in the microwave (15-30 seconds on low) or oven (300°F for 8-10 minutes).
