Gluten Free Cinnamon Rolls
By Celeste Noland | Life After Wheat · thereislifeafterwheat.com
2 hrs 20 min (mostly rising)
Makes 1 dozen cinnamon rolls
Sticky gluten-free dough enriched with pudding and eggs, filled with cinnamon sugar, proofed until doubled, then baked and frosted with cream cheese icing.
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| prepPreheat oven to 120°F / 49°C for proofing (see step 16) | |||||||||
| 400 g high quality gluten free flour | Mix dough on low-medium speed until smooth | Adjust dough consistency with milk or flour | Roll dough to 16" × 11" on floured surface | Spread filling over dough and press gently | Roll from long end, seal edges, slice into 12 | Arrange rolls in greased 9×13 pan, cover | Proof in warm oven until doubled, ~20 min | Bake 350°F / 175°C, 25–30 min until golden | Frost warm rolls and serve |
| 1 tablespoon gluten free instant yeast | |||||||||
| 1/2 tsp salt | |||||||||
| 240 ml prepared gluten free vanilla pudding | |||||||||
| 115 g butter, room temp and cut into pieces | |||||||||
| 2 large eggs, room temp | |||||||||
| 180 ml milk, warm | |||||||||
| 75 g butter, softened | Combine filling ingredients with fork until crumbly | ||||||||
| 65 g white sugar | |||||||||
| 75 g brown sugar | |||||||||
| 2 tablespoons cinnamon | |||||||||
| 170 g cream cheese, softened | Cream butter & cream cheese until smooth | Beat in powdered sugar, vanilla & salt | |||||||
| 115 g butter, softened | |||||||||
| 240 g powdered sugar | |||||||||
| 1 tsp vanilla | |||||||||
| dash salt | |||||||||
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