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Gluten Free Cinnabon Copycat Cinnamon Roll Recipe, Updated and now Easier to make!
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Ingredients
  1. 2/3cups (≈163.3gestimated from: Milk, nonfat, fluid, with added nonfat milk solids, vitamin A and vitamin D (fat free or skim) [cup]) Milk
  2. 1tbsp (≈14.2gestimated from: Butter, without salt [tbsp]) Butter, Unsalted
  3. 1packet (weight unavailable)
  4. 1/4cups (weight unavailable)
  5. 1/2cups (weight unavailable)
  6. 1/2cups (weight unavailable)
  7. 1/4cups (weight unavailable)
  8. 1/4cups (weight unavailable)
  9. 1/2tsp (≈2.3gestimated from: Leavening agents, baking soda [tsp]) Baking Soda
  10. 5 1/2tsp (weight unavailable)
  11. 10 1/2tsp (≈52.5gestimated from: Leavening agents, baking powder, low-sodium [tsp]) Baking Powder
  12. 1/2tsp (≈3gestimated from: Salt, table [tsp]) Salt
  13. 1large (≈50gestimated from: Egg, whole, raw, fresh [large]) Egg
  14. 1/4cups (≈54gestimated from: Oil, olive, salad or cooking [cup]) Olive Oil
  15. 1/2tsp (≈2.1gestimated from: Vanilla extract [tsp]) Vanilla Extract
  16. servings (weight unavailable) and up!) the dough
  17. 1/3cups (≈75.7gestimated from: Butter, without salt [cup]) Butter, Unsalted softened
  18. 1/2cups (≈110gestimated from: Sugars, brown [cup packed]) Brown Sugar, Light
  19. 2tbsp (≈15.6gestimated from: Spices, cinnamon, ground [tbsp]) Cinnamon, Ground
  20. 3tbsp (≈42.6gestimated from: Butter, without salt [tbsp]) Butter, Unsalted softened
  21. 2tbsp (≈29gestimated from: Cheese, cream [tbsp]) Cream Cheese softened
  22. 3/4cups (≈90gestimated from: Sugars, powdered [cup unsifted]) Powdered Sugar
  23. 1/2tsp (≈2.1gestimated from: Vanilla extract [tsp]) Vanilla Extract
  24. dashes (weight unavailable)
Steps
  1. 1 Preheat oven to 350 degrees. Grease and lightly flour a pie plate.
  2. 2 Combine yeast and sugar in large mixing bowl.
  3. 3 Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
  4. 4 Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
  5. 5 Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes - beating long enough is essential, GF flours are "thirsty," the dough will thicken & lose it's stickiness as you beat it.
  6. 6 Roll out the dough: (please watch the video!) this is a sticky dough that you'll want to roll out to approximately a 13" x 10" rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
  7. 7 Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½" space around the edges.
  8. 8 In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough.
  9. 9 To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you "lift and roll" the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it. You'll end up with a sticky mess.
  10. 10 Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces.
  11. 11 Place the rolls, cut side down, in the prepared pie plate*. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
  12. 12 Bake 22-27 minutes until tops are golden brown.
  13. 13 Meanwhile, in mixing bowl, beat 3 tablespoons softened butter, cream cheese, and powdered sugar until smooth. Beat in vanilla and a dash of salt.
  14. 14 Drizzle over the tops of cinnamon rolls as soon as they come out of the oven.
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