Easy Gluten Free Cinnamon Rolls Recipes

Steps:

• Mix warm water and yeast packet from bread mix together in a bowl and let stand until foamy, about 5 minutes.
• Place bread flour mix in the bowl of a stand mixer and add eggs, vegetable oil, vinegar, and yeast mixture; mix using the stand mixer set to low speed until smooth. Turn speed to medium and beat until mixture thickens, about 15 seconds. Transfer dough to a greased bowl, cover bowl with a dish, and allow dough to rise in a warm place for 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread dough onto a piece of plastic wrap. Brush melted butter over dough and sprinkle white sugar and cinnamon over dough.
• Roll dough into a jelly roll-type loaf by lifting 1 end of the plastic wrap and forming dough into roll. Place roll into a glass baking dish. Cut 1/2- to 1-inch slits into the loaf. Pour cream over the loaf.
• Bake in the preheated oven until dough is cooked through, 20 to 30 minutes. Break rolls apart.
• Mix confectioners' sugar and milk together in a bowl until glaze is smooth; drizzle over warm rolls.

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:

• Filling, mix cinnamon & sugar together, beat in butter till smooth.
• Spray a 20" piece of wax paper with nonstick spray.
• put 1/2 of the piece of dough on the prepared wax paper.
• Using a wet spatula or wet hands spread dough into a 10 x 10 square.
• Spread half of the cinnamon filling on the dough.
• Carefully lift one edge of the wax paper & scrape or nudge the dough over on itself to roll.
• Cut into 6 equal pieces & place cut side up in greased muffin tins.
• Cover with a teatowel & let rest for 40 minutes.
• Repeat with remaining dough & filling.
• For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
• Place muffin tin on baking stone, pour 2 cups of hot water in broiler pan.
• Bake for 15 to 18 minutes,or until risen and lightly browned.
• Cool on wire rack.
• Stir glaze ingredients together till smooth.
• Drizzle with glaze once cool.

Steps:

• Preheat oven to 200 ° Celsius.
• Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.
• Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.
• Cream together butter, honey and cinnamon.
• Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.
• Sprinkle with chopped pine nuts.
• Carefully roll the dough into a log.
• Using a sharp knife dusted with some rice flour, cut it into 14 rolls.
• If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.
• Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.
• Brush the top of the rolls with milk.
• Bake for about 10 minutes or until they're done.
• Enjoy!