Gluten-free Cinnamon Rolls

Prep Time: 30 minutes
Rise Time: 1 hour
Cook Time: 30 minutes
Total Time: 2 hours
Serves: 12

INGREDIENTS//
For the dough:
- 1 cup warm milk, warmed to 110-115 degrees.
- 1 packet active dry yeast (2 1/4 tsp)
- 1/2 cup white cane sugar
- 1/2 cup unsalted butter, melted and cooled until just warm to the touch, about 110-115 degrees.
- 2 eggs, whisked
- 1 tsp apple cider vinegar
- 3 1/2 cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 2 teaspoons gluten-free baking powder
- 1/4 tsp salt

For the cinnamon filling:
- 1 packed cup brown sugar
- 3 Tbsp. cinnamon
- 6 Tbsp. unsalted butter, softened

For the cream cheese frosting:
- 6 Tbsp. unsalted butter, softened
- 6oz cream cheese, room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp salt

DIRECTIONS//
1. Add the sugar to the bowl of a stand mixer (or large mixing bowl if you prefer to kneed by hand) and pour warm milk over the sugar. Stir to combine. Sprinkle the yeast over the top and set aside until bubbly or frothy; you should see a sort of film on the top of the mixture at least. This should take about 5 minutes.

2. Add the melted butter to the yeast mixture. Stir in whisked eggs and apple cider vinegar. Add in gluten-free flour, baking powder, and salt. Attach the bread hook to the mixer and mix on medium speed for about 5 minutes or until dough pulls away from sides of the bowl and is soft. It should feel dry but a bit sticky. If mixing by hand turn out on a gently floured surface and kneed by hand for 1-2 minutes. If dough is too sticky add 1 Tbsp. at a time of flour until dough becomes workable.

3. Lightly oil a large mixing bowl and transfer dough to bowl. Cover and place in a warm spot. Let rise 1 hour. If your spot is cooler, it may take a little longer to rise, but the dough should be a but puffier and should leave an indentation when poked. It will not double in size.

4. Meanwhile, make the cinnamon filling. In a medium size bowl, add all ingredients and use a fork to mix very well.

5. Preheat oven to 350 degrees. Lightly coat a 9x13" baking dish with softened butter.

6. Cut a piece of parchment paper to about 12x18" and lay on the counter. Scrape the dough on top. Press the dough by hand to fit the parchment sheet: the dough should be about 12x16 as well. It doesn't have to cover the entire parchment sheet.

7. Evenly spread the cinnamon filling on the rectangle of dough, leaving 1/2" bare at one end (short side, not long side).

8. Carefully, use the parchment sheet to begin tightly rolling the dough. Use the parchment paper to fold over the first 1" or so of the short side with the filling all the way to the edge. Continue rolling the dough by folding the parchment over the other side. It will roll naturally.

9. Cut the roll using dental floss into 12 equal pieces. Place evenly into baking dish and bake 25-30 minutes. They will not puff up like cinnamon rolls with gluten in them but will become a bit fuller and should be a little golden brown. Do not overbake!

10. Meanwhile, make your cream cheese frosting. Add cream cheese and butter to the bowl of a stand mixer or large mixing bowl and beat until completely combined. Cream cheese should be totally smooth with no solid lumps. Add in powdered sugar, vanilla extract, and salt; beat on medium speed until combined.

11. When cinnamon rolls are finished baking, remove from the oven and let stand for 10 minutes before slathering tops with cream cheese frosting. ( A butter knife or offset spatula works well). Serve with additional cream cheese frosting.

STORE IN COVERED CONTAINER AT ROOM TEMP FOR 3 DAYS OR IN THE FRIDGE FOR 5 DAYS!!!