1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon baking powder
1 teaspoon salt
4-1/2 cups gluten-free baking or bread flour (with xanthan gum)
FILLING:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
FROSTING:
1/2 cup butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar
1Dissolve yeast in warm milk; stir in sugar. Let sit 5 minutes.
2In another bowl, combine butter, eggs, baking powder, salt and 2 cups flour. Add yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Refrigerate 30 minutes.
3Mix brown sugar and cinnamon. Divide dough in half. On a lightly floured surface, roll out each portion to an 11x8-in. rectangle. Brush each with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 8 slices; place all into a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour.
4Preheat oven to 350°. Bake until golden brown, 25 to 30 minutes.
5For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over warm rolls. Refrigerate leftovers.
Total Time
Prep: 45 Min. + Chilling Bake: 25 Min.
Yield
16 Rolls
These soft gluten-free cinnamon rolls are filled with cinnamon sugar and smothered in cream cheese frosting—just like the traditional version.
Nutrition Facts
1 roll: 411 calories, 16g fat (10g saturated fat), 65mg cholesterol, 347mg sodium, 64g carbohydrate (28g sugars, 2g fiber), 4g protein.