I make these cinnamon rolls every year around the holidays. The recipe was given to me by my mother-in-law but I put my own spin on them! Make the dough the night before, fill, roll and refrigerate overnight. ENJOY!!
Gluten Free Cinnamon Rolls:
4 1/2 cup gluten free flour (I use cup4cup)
1 pkg. dry active yeast
1 cup almond milk
1/3 cup coconut oil
1/3 cup sugar
1/2 tsp salt
3/4 cup packed brown sugar
1/4 cup gluten free flour
1 Tbsp ground cinnamon
1/2 cup coconut oil
1 tbsp almond milk for glaze
2 cups powdered sugar
2 teaspoon brown rice syrup
In a large mixer bowl combine 2 1/4 cups of gluten free flour and the yeast.
In a small saucepan heat almond milk, the 1/3 cup coconut oil, the 1/3 cup sugar and slat just until warm, stirring constantly. Add to flour mixture. Add eggs and beat for 30 seconds, scraping sides of bowl constantly. mix on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 cup flour as you can.
Turn dough out onto a lightly floured surface. Knead dough for 3 to 5 minutes add in more flour or more coconut oil as needed to get a smooth and elastic texture. Shape into ball. Place in a greased bowl, turning once. Cover and let rise for 1 hour.
For filling, combine brown sugar, 1/4 cup gluten free flour, and cinnamon. Mix in remaining coconut oil till crumbly, set aside.
Punch dough down. Turn onto a lightly floured surface. Cover and let rest 10 minutes. Roll the dough into a 12-inch square.
Sprinkle filling over dough square (you can also add pecans if you choose) Roll up jelly-roll style and slice into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12-inch deep dish baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate 2-24 hours. Uncover and let stand at room temperature for 30 minutes.
Brush dough with almond milk. Bake at 375 for 25 minutes or until light brown. Remove rolls from oven brush again with almond milk. Cool for 1 minute then drizzle with glaze. Serve Warm
2 cups powdered sugar (I usually end up adding more)
2 tsp of pure maple syrup or maple brown rice syrup
1/4 cup almond milk
1/4 cup brewed coffee
1/4 cup melted coconut oil
mix all ingredients in bowl, whisk until desired consistency