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Gluten Free Cinnabon Copycat Cinnamon Roll Recipe, Updated and now Easier to make!
servings
Ingredients
  1. 2/3 cups Milk
  2. 1 tbsp Butter, Unsalted
  3. 1 packet
  4. 1/4 cups
  5. 1/2 cups
  6. 1/2 cups
  7. 1/4 cups
  8. 1/4 cups
  9. 1/2 tsp Baking Soda
  10. 5 1/2 tsp
  11. 10 1/2 tsp Baking Powder
  12. 1/2 tsp Salt
  13. 1 large Egg
  14. 1/4 cups Olive Oil
  15. 1/2 tsp Vanilla Extract
  16. servings and up!) the dough
  17. 1/3 cups Butter, Unsalted softened
  18. 1/2 cups Brown Sugar, Light
  19. 2 tbsp Cinnamon, Ground
  20. 3 tbsp Butter, Unsalted softened
  21. 2 tbsp Cream Cheese softened
  22. 3/4 cups Powdered Sugar
  23. 1/2 tsp Vanilla Extract
  24. dashes
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.