Cinnabon Ish Cinnamon Rolls Gluten Free Recipes

Steps:

• Combine sugar and yeast for dough in a small bowl. Mix 1 3/4 cups flour, baking powder, xanthan gum, baking soda, and salt together in a second bowl.
• Place milk and butter in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until 110 to 115 degrees F (43 to 46 degrees C), about 45 seconds. Whisk into the yeast mixture and set aside to proof, about 5 minutes.
• Combine proofed yeast with olive oil, egg, and vanilla extract in a large bowl; mix for a moment and then slowly add in the flour mixture. Mix with an electric mixer on medium-high speed until dough thickens and loses some of its stickiness, about 1 1/2 minutes.
• Cover a work surface with a sheet of good quality plastic wrap and a light layer of flour. Place dough in the center and cover with a little more flour and another sheet of plastic wrap. Roll out to a 10x13-inch rectangle; remove top layer of plastic wrap.
• Combine brown sugar and cinnamon for filling in a small bowl. Spread melted butter over the entire dough rectangle and sprinkle brown sugar mixture evenly over top.
• Start at a long edge and roll the dough, using the plastic wrap to help lift and roll as you go. Lightly sprinkle dough with more flour and cut into 10 pieces with a sharp knife. Place rolls in a greased baking pan, cover with plastic wrap, and place in a warm spot to rise for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until tops are golden brown, 22 to 27 minutes.
• While rolls are baking, beat butter and cream cheese for frosting in a mixing bowl until smooth. Add powdered sugar; mix until smooth. Mix in lemon juice, vanilla extract, and salt.
• Remove cinnamon rolls from the oven and immediately drizzle frosting over top.

Steps:

• Preheat the oven to 400 degress.
• For the rolls, combine 4 cups flour, 2 tsps of salt, 2 tbsp of sugar and 8 tsps of baking powder in a medium bowl.
• Once combined add 1 quart of heavy cream.
• Stir together gently until a shaggy mass comes together. If it seems too wet, add more flour 1 tbsp at a time.
• Turn out onto a generously floured work service and knead until a semi cohesive mass comes together (maybe 30 seconds to a minute). Roll out with a floured rolling pin until it is roughly 16 inches long by 12 inches wide, should be approximately 1/4 inch thick).
• Combine brown sugar and cinnamon into a small bowl.
• Spread 1/3 cup of butter evenly over the dough, then sprinkle the cinnamon/sugar mixture evenly over the surface of the dough.
• Working carefully, from the long edge, roll the dough down to the bottom edge.
• After trimming the edges, cut the dough into 1.5 inch slices, and placed into a lightly greased baking dish with the edges touching. (or you can use a 1/2 sheet pan lined in parchment).
• Bake for 20-25 mins or until golden brown.
• While the rolls are baking, make the icing by mixing the powdered sugar, vanilla extract, butter, cream cheese and salt in a stand mixer until fluffy and smooth.
• When the rolls are done, spread generously with icing.