Gluten-Free Cinnamon Rolls

 

A easy fall Gluten free bread.

 

Original recipe yields 24 servings

Ingredient Checklist

1 ¾ cups warm water 110 degrees

1 (20 ounce) package gluten-free bread flour mix

2 eggs, at room temperature

¼ cup vegetable oil

1 teaspoon cider vinegar

2 tablespoons melted butter

1 cup white sugar

1 teaspoon ground cinnamon

½ cup heavy whipping cream

1 cup confectioners' sugar

1 tablespoon milk

 

 

In a mixing basin, combine warm water and the yeast package from the bread mix and set aside for 5 minutes, or until frothy.

In the stand mixer, combine the bread flour mix, eggs, vegetable oil, vinegar, and yeast mixture; beat on low speed until smooth. Increase the speed to medium and beat for 15 seconds, or until the mixture thickens. Transfer the dough to an oiled basin, cover with a dish, and set aside in a warm location for 45 minutes.

 

 

Heat the oven to 350°F

Roll out the dough onto a sheet of plastic wrap. Paint melted butter over the dough, then sprinkle with white sugar and cinnamon.

Roll the dough into a jelly roll-style loaf by lifting one end of the plastic wrap and rolling the dough into a roll. Fill a glass baking dish halfway with the roll. Make 1/2-inch to 1-inch slashes in the bread. Pour the cream on top of the bread.

 

Cook in a preheated oven for 20 to 30 minutes, or until the dough is cooked completely. Rolls should be broken apart.

In a mixing bowl, combine confectioners' sugar and milk until smooth; pour over heated rolls.