Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm milk (around 105-115°F or 40-46°C) with 1 teaspoon of granulated sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly.1 cup warm milk, 1/4 cup granulated sugar, 2 1/4 teaspoons active dry yeast
- To the activated yeast mixture, add the remaining ¼ cup of granulated sugar, the room temperature egg, melted butter, and vanilla extract. Whisk everything together until well combined.1/4 cup granulated sugar, 1 large egg, 1/3 cup melted unsalted butter, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt.3 1/2 cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer fitted with a dough hook or by hand with a spatula until a soft, slightly sticky dough forms.
- Lightly grease the mixing bowl or a clean bowl with oil. Place the dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for about 60-90 minutes, or until it has nearly doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, combine the packed light brown sugar and ground cinnamon. Mix well.1/2 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has risen, punch it down gently. Lightly flour a clean surface with gluten-free flour or place a large piece of parchment paper down. Turn the dough out onto the prepared surface and gently pat or roll it into a rectangle, approximately 12x18 inches and ¼ inch thick.
- Generously spread the softened butter evenly over the surface of the rolled-out dough, leaving a small border along one of the long edges. Sprinkle the brown sugar and cinnamon mixture evenly over the buttered surface.1/4 cup unsalted butter, 1/2 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it.
- Using a sharp knife or unflavored dental floss, cut the log into 12 equal cinnamon rolls.
- Lightly grease a 9x13 inch baking dish. Arrange the cut cinnamon rolls in the prepared dish, cut-side up, leaving a little space between them as they will expand. Cover the dish with plastic wrap and let them rise again in a warm place for 30-45 minutes, or until they are puffy and touching.
- While the rolls are having their second rise, preheat your oven to 375°F (190°C).
- Remove the plastic wrap from the baking dish. Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. If the tops start to brown too quickly, you can loosely tent the dish with foil.
- While the rolls are baking, whisk together the sifted powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl until smooth and drizzly. Add more milk, a teaspoon at a time, if needed to reach your desired consistency.1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
- Once the cinnamon rolls are out of the oven, let them cool in the pan for about 10-15 minutes. Drizzle the glaze generously over the warm rolls. Serve immediately and enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave for 15-30 seconds or in a toaster oven/oven for 5-10 minutes. Can be frozen for up to 2-3 months.
