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:

Equipment:

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: