Gluten-Free Cinnamon Rolls

Gluten-Free Cinnamon Rolls is a gluten free and lacto ovo vegetarian breakfast. One portion of this dish contains approximately 5g of protein, 21g of fat, and a total of 499 calories. This recipe serves 12. For 80 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. If you have vanillan extract, xanthan gum, cream cheese, and a few other ingredients on hand, you can make it. This recipe is liked by 99 foodies and cooks. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Cooking Classy. Overall, this recipe earns a not so spectacular spoonacular score of 24%. Similar recipes include Gluten-Free Cinnamon Rolls (Vegan & Nut-Free), Gluten Free Cinnamon Rolls, and Gluten Free Cinnamon Rolls.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 1/4 tsp active dry yeast

2 tsp baking powder

1/4 tsp baking soda

1/4 cup butter, softened

2 Tbsp canola oil

4 oz cream cheese, softened

2 large eggs

1/4 cup granulated sugar

1/2 cup granulated sugar, divided

1 1/2 Tbsp ground cinnamon

1/2 cup packed light-brown sugar

3/4 cup + 1 Tbsp milk, warmed to 110 degrees

1 cup (165g) potato starch

1 1/2 cups powdered sugar

1 3/4 cup (277g) white rice flour, plus more for dusting

1/8 tsp salt

1 tsp salt

2 Tbsp sour cream

1/2 cup (68g) tapioca flour/starch

4 Tbsp unsalted butter, partially melted

6 Tbsp unsalted butter, partially melted

1/2 tsp vanilla extract

1 tsp vanilla extract

1/4 cup warm water, 110 degrees

1 Tbsp xanthan gum

Equipment:

baking pan

stand mixer

whisk

bowl

oven

mixing bowl

plastic wrap

knife

aluminum foil

hand mixer

microwave

Cooking instruction summary:

Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish. In the bowl of an electric stand mixer, whisk together yeast, 1/2 tsp of the granulated sugar (from the 1/2 cup) and the water. Let rest 5 minutes. Meanwhile, in a mixing bowl, whisk together rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda and salt for 30 seconds, set aside.To the proofed yeast mixture, add warm milk, the remainder of the 1/2 cup of sugar, 1/4 cup butter, the canola oil and eggs and blend mixture with paddle attachment to combine (mixture will be slightly lumpy but will smooth when dry ing. are added). With mixer set on low speed, slowly add in dry ingredients. Once dry ingredients have been incorporated, increase mixer speed to medium-low and mix 2 minutes.Spread two long sheets of plastic wrap onto countertop one slightly overlapping the other (you will be using it to roll the dough up since it is sticky and rather fragile. You'll need the plastic wrap it to be wide enough so you'll likely have to use two sheets unless you have really wide plastic wrap because it needs to be at least 15 inches wide - for the 13-inch side since you need to leave at least a 1-inch rim on edges for rolling). Dust plastic wrap lightly with rice flour then drop dough mixture onto plastic wrap. Sprinkle top of dough lightly with rice flour then spread two more long sheets of plastic wrap over dough, then roll dough out into a 16 by 13-inch rectangle. For the filling: spread 6 Tbsp partially melted butter over dough, then in a bowl, whisk together brown sugar, granulated sugar, cinnamon and 1/8 tsp salt and sprinkle evenly over melted butter (leaving a small rim uncovered along all edges). Starting on the 16-inch side, roll dough snuggly to opposite side using plastic wrap to lift and roll the dough, and tucking as needed. Press end seam together with fingertips. Cut dough into 12 equal portions (don't saw back and forth with knife, just do one cut downward). Carefully lift rolls to prepared baking dish, aligning them side by side (you'll have a little extra space on one end which is fine, you can either tuck a rolled up piece of greased foil there or just leave it and the rolls on that end will spread a little more). Bake in preheated oven 22 - 25 minutes. Cool slightly then frost with cream cheese icing. Best served day prepared. Store in an airtight container and re-warm individually in microwave 10 - 20 seconds (as they are best served warm).For the cream cheese icing:In the bowl of an electric stand mixer (or using a hand mixer), whip together cream cheese and butter until smooth and fluffy. Add powdered sugar, sour cream and vanilla and whip until fluffy, about 2 minutes longer.Recipe Source: Cooking Classy

 

Step by step:


1. Preheat oven to 350 degrees. Butter a 13 by 9-inch baking dish. In the bowl of an electric stand mixer, whisk together yeast, 1/2 tsp of the granulated sugar (from the 1/2 cup) and the water.

2. Let rest 5 minutes. Meanwhile, in a mixing bowl, whisk together rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda and salt for 30 seconds, set aside.To the proofed yeast mixture, add warm milk, the remainder of the 1/2 cup of sugar, 1/4 cup butter, the canola oil and eggs and blend mixture with paddle attachment to combine (mixture will be slightly lumpy but will smooth when dry ing. are added). With mixer set on low speed, slowly add in dry ingredients. Once dry ingredients have been incorporated, increase mixer speed to medium-low and mix 2 minutes.

3. Spread two long sheets of plastic wrap onto countertop one slightly overlapping the other (you will be using it to roll the dough up since it is sticky and rather fragile. You'll need the plastic wrap it to be wide enough so you'll likely have to use two sheets unless you have really wide plastic wrap because it needs to be at least 15 inches wide - for the 13-inch side since you need to leave at least a 1-inch rim on edges for rolling). Dust plastic wrap lightly with rice flour then drop dough mixture onto plastic wrap. Sprinkle top of dough lightly with rice flour then spread two more long sheets of plastic wrap over dough, then roll dough out into a 16 by 13-inch rectangle. For the filling: spread 6 Tbsp partially melted butter over dough, then in a bowl, whisk together brown sugar, granulated sugar, cinnamon and 1/8 tsp salt and sprinkle evenly over melted butter (leaving a small rim uncovered along all edges). Starting on the 16-inch side, roll dough snuggly to opposite side using plastic wrap to lift and roll the dough, and tucking as needed. Press end seam together with fingertips.

4. Cut dough into 12 equal portions (don't saw back and forth with knife, just do one cut downward). Carefully lift rolls to prepared baking dish, aligning them side by side (you'll have a little extra space on one end which is fine, you can either tuck a rolled up piece of greased foil there or just leave it and the rolls on that end will spread a little more).

5. Bake in preheated oven 22 - 25 minutes. Cool slightly then frost with cream cheese icing. Best served day prepared. Store in an airtight container and re-warm individually in microwave 10 - 20 seconds (as they are best served warm).For the cream cheese icing:In the bowl of an electric stand mixer (or using a hand mixer), whip together cream cheese and butter until smooth and fluffy.

6. Add powdered sugar, sour cream and vanilla and whip until fluffy, about 2 minutes longer.Recipe Source: Cooking Classy


Nutrition Information:

Quickview
500k Calories
4g Protein
21g Total Fat
74g Carbs
2% Health Score
Limit These
Calories
500k
25%

Fat
21g
33%

  Saturated Fat
11g
71%

Carbohydrates
74g
25%

  Sugar
37g
42%

Cholesterol
79mg
27%

Sodium
365mg
16%

Get Enough Of These
Protein
4g
10%

Manganese
0.51mg
25%

Phosphorus
157mg
16%

Vitamin A
625IU
13%

Vitamin B6
0.25mg
12%

Fiber
2g
11%

Selenium
7µg
11%

Vitamin B1
0.16mg
11%

Calcium
102mg
10%

Potassium
319mg
9%

Vitamin B2
0.13mg
8%

Vitamin B3
1mg
7%

Folate
28µg
7%

Vitamin E
1mg
7%

Vitamin B5
0.63mg
6%

Magnesium
23mg
6%

Vitamin D
0.68µg
5%

Iron
0.78mg
4%

Copper
0.09mg
4%

Zinc
0.58mg
4%

Vitamin B12
0.2µg
3%

Vitamin K
3µg
3%

covered percent of daily need
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Food Joke

Eating on his own Issy’s wife is unwell and so Issy is sitting in a restaurant on his own for a change. He spends a good deal of time looking at the menu and even when the waiter returns to take his order, Issy is still poring over the menu. The waiter clears his throat and asks, "Ahem, excuse me for asking, sir, but is there a problem with the menu?" "No there isn’t," Issy replies. "It’s just that my wife Betty usually tells me what I am allowed to eat, and she’s not here." "That`s no problem," says the waiter, "the soup of the day is chicken soup with lokshen and to make it real tasty we add giblets and chicken fat. But…. I’m sure your wife would want you to have the tomato juice." The waiter then continues. "Today’s special is potted flanken nosh-up. This is made with especially fatty meat to which we add potatoes and carrots and leave the whole caboodle in the oven for almost eight hours. We then serve it with home made challah bread for dipping into the gravy. But….. I’m sure your wife would want you to have the boiled chicken wings and rice." On hearing this, Issy puts down the menu and says, "Nag nag, nag. That`s all Betty ever does. I`m tired of her telling me what to do. I`ll have the chicken soup and flanken nosh-up."

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