Gluten-Free Cinnamon Rolls
If you love sweets for breakfast, you’ll want to give these gluten-free cinnamon rolls a try.
Ingredients
Scale
- Dough:
- 2 cups gluten-free flour
- 1 Tablespoon baking powder
- 1 teaspoon guar or xanthan gum
- 1/4 teaspoon salt
- 5 Tablespoons butter
- 1 cup milk
- Filling:
- 1/2 cup sugar
- 2 Tablespoons cinnamon
- Caramel:
- 6 Tablespoons butter
- 2/3 cup of brown sugar
Instructions
- Preheat oven to 350º
- Mix flour, baking powder, gum, and salt together.
- Cut in butter until mixture resembles large crumbs.
- Mix in milk. The dough should be a little sticky, but not sloppy. Add more milk or flour as needed, but try not to overwork the dough.
- Sprinkle flour onto a large piece of plastic wrap, and roll dough onto it in a rectangle to about 1/4 inch thick.
- Mix cinnamon and sugar together.
- Sprinkle cinnamon-sugar onto dough.
- Pick up plastic wrap/dough by the long edge, and begin to roll.
- Once you get the roll started, you should be able to just gently lift the plastic wrap without even touching the dough to continue rolling.
- Using a piece of floss, cut log into 2-3 inch pieces. you should come out with nine rolls.
- Melt butter in an 8×8 inch baking dish.
- Stir in brown sugar.
- Arrange cut rolls into baking dish, “squishing” them down so that they end up only being about an inch tall.
- Bake for about 25 minutes until they’re just beginning to brown.
- Remove from oven, and let rest for ten minutes.
- Remove from pan while still warm to avoid the caramel “glueing” rolls to pan.
- Ice if desired, and enjoy!