Get ready to make the best gluten-free cinnamon rolls of your life. These rolls are sweet, gooey and taste great warm or cold. Make sure you use Hand + Heart Gluten-Free Sweet Dough Mix (formerly Lorraine's Gluten Free) as mentioned in this post. You CANNOT use an all-purpose or 1-to-1 GF flour in this recipe.
3-4tbspmilkor more as needed for desired consistency
1tspvanilla
Instructions
Dough
Combine the melted butter and warm milk in a bowl and set aside.
In the bowl of your standing mixer fitted with the paddle attachment, add the entire package of Hand + Heart Sweet Dough mix and all three included yeast packets. Whisk to combine.
Slowly add the butter and milk mixture, plus two eggs, into dry the ingredients. Once the flour is incorporated, mix on medium-high speed for 5 minutes. The dough will be sticky but smooth.
Spray a clean bowl with cooking oil spray and place the mound of dough into the bowl. Cover with plastic wrap and allow it 1.5-2 hours to rise in a warm place. The dough should about double in size. Once risen, put the dough in your fridge to chill for two hours or preferably overnight. This will stiffen the dough and make it easier to work with.
Assemble Cinnamon Rolls
Knead dough on a generously floured surface. Add extra flour until the dough is no longer sticky or slightly sticky. OPTIONAL: Divide the dough in half and use half for cinnamon rolls and a half for another recipe.
Roll out dough into a large 18x10" rectangle (about 1/4 to 1/2" thick). It doesn't need to be perfect. You can also roll out half the dough and work it in batches if easier.
In a small bowl, combine the butter, brown sugar, and cinnamon to make the filling. Spread the filling evenly over the dough using a spatula.
Roll up dough along the long side of the rectangular. It will look like a jelly roll. Pinch seams together. With the seam side down, use a serrated knife to cut dough into 1 1/2-2" rolls. You'll get get about 16 rolls.
Place rolls into a lightly sprayed greased 9x13" pan (or a square 8x8" pan if making a half batch) and cover with plastic wrap. Allow the cinnamon buns to rise in a warm area until they double in size, about 1-1.5 hrs.
OPTIONAL: Before baking, pour the heavy cream on top of the unbaked rolls.
Bake rolls for 25-30 minutes until lightly browned and bubbly. Allow rolls to slightly cool before adding glaze.
To add the glaze, whisk powdered sugar, milk, and vanilla in a small bowl until you get a thick but pourable consistency. Drizzle the mixture over the rolls before eating.
Notes
This recipe is "borrowed" from Hand + Heart Gluten Free with my special touches. Hand + Heart is formerly known as Lorraine's Gluten-Free.Make it dairy-free by using dairy-free milk, butter, and heavy cream. Silk makes a dairy-free heavy cream alternative. You could also use a canned coconut cream alternative in lieu of heavy cream.You must use Hand + Heart Gluten-Free Sweet Dough mix for this recipe. It won't work with other flours. Remember, the sweet dough mix already contains sugar, binders, and flours needed for the dough to come together.Be sure to leave yourself plenty of time to complete this recipe. It requires about 3-4 hours of rise time, 2 hours of chill time, 30 minutes for baking, and extra time for the rolls to cool before adding the sugar glaze.