Cinnamon Rolls
Cinnamon Rolls
Ingredients
Rolls
½ cup warm water
3 Tbsp active dry yeast
3 Tbsp granulated sugar
2 ¼ cups (306g) Bob’s Red Mill Gluten Free All Purpose Flour
2 Tbsp psyllium husk
1 Tbsp baking powder
2 tsp xanthan gum
3 large eggs, room temp
½ cup unsalted butter, softened
Filling
2 Tbsp melted butter, unsalted
1 tsp vanilla extract
½ cup light brown sugar, lightly packed
1 Tbsp cinnamon
Icing
3 Tbsp cream cheese, softened
2 Tbsp unsalted butter, softened
½ cup powdered sugar
1 tsp milk
1 tsp vanilla extract
Yields 8 Cinnamon Rolls
Prep Time: 150 minutes
Cook Time: 17-20 minutes
In a measuring cup or bowl, add the yeast and sugar to warm water. Whisk thoroughly and allow the yeast to bloom for at least ten minutes. In a large bowl or standing mixer, combine the Bob’s Red Mill Gluten Free All Purpose Flour, psyllium husk, baking powder, and xanthan gum until homogenous. Once the yeast has bloomed and is very aromatic, slowly mix it into the dry ingredients on low speed. Next, add the eggs one by one until the dough starts to come together. Gradually add the butter into the dough one tablespoon at a time, until it is thoroughly mixed. Knead the dough for several minutes until the butter is layered and the dough feels soft and supple. Allow the dough to rest and proof for 75-90 minutes.
To roll out the dough, I recommend rolling between two sheets of parchment paper for easy clean up and to help roll the cinnamon rolls into their signature shape. When the dough has finished its first proof, place between the parchment paper sheets and roll until about ⅛”-¼” thick. Try and get the dough as square as possible, though this isn’t absolutely necessary. Remove the top layer of parchment and save for later. Melt down the additional butter and mix it with the vanilla extract. Use a pastry brush to coat a generous layer of the vanilla butter all over the dough. Next, mix together the brown sugar and cinnamon and sprinkle all over the dough. Using the help of the bottom sheet of parchment paper, roll the dough fairly tightly until you’ve rolled a long log. Using your best judgment, make a cut down the center to make two even halves, and from there cut into fourths and then eighths. Go back to the other reserved piece of parchment paper and cut it to the size of your baking pan or skillet of choice. Carefully transfer the rolls into your baking apparatus, keeping in mind they are quite delicate and tender. Place them directly next to each other in a circular fashion, and cover to proof for an additional 30-45 minutes.
Preheat your oven to 350F. Place the cinnamon rolls in the middle rack of the oven and bake for 17-20 minutes until puffed and golden brown. While they bake, whip together your frosting. Combine the cream cheese and butter first until thoroughly mixed, and then add the powdered sugar. After that, add your milk and vanilla and mix for a few additional minutes until silky smooth. Allow your cinnamon rolls to cool for a few minutes, and then while still warm add the frosting to the top. Serve warm and enjoy!
