Gluten Free Cinnabon Copycat Cinnamon Roll Recipe, Updated and now Easier to make

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/4 cup Almond flour, finely ground
  • 2 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown rice flour
  • 1/2 cup Brown sugar
  • 2 tbsp Cinnamon
  • 1/4 cup Granulated sugar
  • 1/2 cup Potato starch
  • 3/4 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 dash Salt
  • 1/4 cup Tapioca starch plus more
  • 1 tsp Vanilla
  • 1 1/2 tsp Xanthan gum
  • 1 packet Yeast

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 9 1/3 tbsp Butter
  • 2 tbsp Cream cheese
  • 2/3 cup Milk

• Other

  • good quality plastic wrap for rolling out (and up! the dough

Found on recreatinghappiness.com

Description

Ingredients

• ⅔ cup milk
• 1 tablespoon butter
• 1 packet (7 g) yeast
• ¼ cup granulated sugar
• ½ cup (83 g) potato starch
• ½ cup (80 g) brown rice flour
• ¼ cup (29 g) finely ground almond flour
• ¼ cup (34 g) tapioca starch plus more for flouring your surface
• ½ teaspoon baking soda
• 1½ teaspoon xanthan gum
• 2½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ¼ cup olive oil
• ½ teaspoon vanilla
• good quality plastic wrap for rolling out (and up!) the dough
• ⅓ cup butter, softened
• ½ cup brown sugar
• 2 tablespoons cinnamon
• 3 tablespoons butter, softened
• 2 tablespoons cream cheese, softened
• ¾ cup powdered sugar
• ½ teaspoon vanilla
• dash of salt

Directions

• Preheat oven to 350 degrees. Grease and lightly flour a pie plate.
• Combine yeast and sugar in large mixing bowl.
• Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
• Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
• Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes - beating long enough is essential, GF flours are thirsty, the dough will thicken & lose its stickiness as you beat it.
• Roll out the dough: (please watch the video!) this is a sticky dough that youll want to roll out to approximately a 13 x 10 rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
• Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½ space around the edges.
• In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough.
• To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you lift and roll the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it. Youll end up with a sticky mess.
• Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces.
• Place the rolls, cut side down, in the prepared pie plate*. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
• Bake 22-27 minutes until tops are golden brown.
• Meanwhile, in mixing bowl, beat 3 tablespoons softened butter, cream cheese, and powdered sugar until smooth. Beat in vanilla and a dash of salt.
• Drizzle over the tops of cinnamon rolls as soon as they come out of the oven.