Ingredients
Equipment
Method
- In a small bowl, whisk together the warm milk, 1 teaspoon of granulated sugar, and the active dry yeast. Let it sit for 5-10 minutes, or until a frothy layer forms on top, indicating the yeast is active. If it doesn't foam, your yeast may be old, and you'll need to start over with fresh yeast.1.5 cups warm milk, 2.25 teaspoons active dry yeast
- In a large mixing bowl, combine the activated yeast mixture, ¼ cup granulated sugar, the room temperature egg, melted and slightly cooled butter, and vanilla extract. Whisk until everything is well combined.2.25 teaspoons active dry yeast, 0.25 cup granulated sugar, 1 large egg, 0.5 cup unsalted butter, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the gluten-free all-purpose flour blend, almond flour, xanthan gum (if using separately), and salt. This ensures the dry ingredients are evenly distributed, which is crucial for a good gluten-free dough.3 cups gluten-free all-purpose flour blend, 0.5 cup almond flour, 1 teaspoon xanthan gum, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients in the large mixing bowl, mixing on low speed with a stand mixer (or with a wooden spoon) until a soft, sticky dough forms. Gluten-free doughs are typically stickier than wheat-based doughs, so don't be alarmed. Avoid overmixing.3 cups gluten-free all-purpose flour blend, 0.5 cup almond flour, 1 teaspoon xanthan gum, 0.5 teaspoon salt
- Lightly grease a clean bowl. Gather the dough into a ball and place it in the greased bowl, turning to coat. Cover the bowl tightly with plastic wrap and place it in a warm spot for 1-1.5 hours, or until the dough has roughly doubled in size. A slightly warm oven (turned off) or a sunny windowsill works well.
- While the dough is rising, make the cinnamon sugar filling. In a medium bowl, combine the softened butter, packed light brown sugar, ground cinnamon, and optional nutmeg. Mix with a fork or spatula until it forms a thick, spreadable paste.0.5 cup unsalted butter, 0.75 cup packed light brown sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg
- Once the dough has risen, gently punch it down to release air. Turn the dough out onto a lightly floured surface (use gluten-free flour or a silicone mat). Roll the dough into a rectangle approximately 12x18 inches and about ¼ inch thick. Spread the cinnamon sugar filling evenly over the surface of the dough, leaving a small ½-inch border along one of the long edges.0.5 cup unsalted butter, 0.75 cup packed light brown sugar, 2 tablespoons ground cinnamon, 0.5 teaspoon ground nutmeg
- Starting from the long edge opposite the clean border, tightly roll up the dough into a log. Pinch the seam to seal it well. Using a sharp knife or dental floss, slice the log into 12 equal portions, about 1.5 inches wide.
- Lightly grease a 9x13 inch baking pan. Arrange the sliced cinnamon roll halves, cut-side up, in the prepared pan, leaving a little space between them as they will expand. Cover the pan loosely with plastic wrap and let the rolls rise for another 30-45 minutes, or until they appear puffy and have nearly doubled in size.
- Preheat your oven to 375°F (190°C). Remove the plastic wrap from the pan and bake the cinnamon rolls for 20-25 minutes, or until golden brown. For extra gooeyness, you can underbake them slightly.
- While the rolls are baking, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually beat in the powdered sugar until well combined. Add the vanilla extract, and then add milk, 1 tablespoon at a time, until you reach 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 milk
- Once the cinnamon rolls are out of the oven, let them cool in the pan for about 10-15 minutes before liberally drizzling or spreading the cream cheese frosting over the warm rolls. Serve immediately and enjoy the heavenly aroma and taste!4 ounces cream cheese, 0.25 cup unsalted butter, 1.5 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk
Notes
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4-5 days. Reheat gently in the microwave or oven.
