Gluten-Free Cinnamon Rolls

• Course Breakfast, Dessert
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• Dough
• 2 1/2 cups King Arthur Gluten-Free All-Purpose Flour
• 3 tbsp Sugar
• 1 tsp Salt
• 1 1/4 tsp Xanthan Gum
• 2 tsp instant yeast
• 4 tbsp soft butter
• 2 tbsp Vegetable Oil
• 1 cup warm milk, plus extra for brushing on the dough
• Filling
• 1 tbsp butter, melted
• 1/2 cup light brown sugar, packed
• 2 tbsp King Arthur Gluten-Free All-Purpose Flour
• 4 tsp Cinnamon
• 1/16 tsp Salt
• Icing
• 3 tbsp butter, melted, divided
• 1/2 tsp Vanilla Extract
• 1/16 tsp Salt
• 1 1/2 cups confectioners' sugar, sifted
• 1 to 2 tbsp milk, cream, or buttermilk; enough to thin to desired consistency

Instructions

1. To make the dough: Combine all the ingredients in the bowl of a stand mixer, mixing on low speed to combine. Stop the mixer and scrape down the sides of the bowl.
2. Turn the mixer back on to medium-high speed and beat the dough for 3 minutes; don't take a shortcut here, beat for the full 3 minutes. Scrape the bowl down again. Cover the dough and let it rise for about 1 to 1 1/2 hours, or until visibly puffy.
3. To make the filling: While the dough is rising, put the melted butter into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.
4. Line a baking sheet with parchment or waxed paper and grease the paper.
5. Turn the risen dough out onto the prepared baking sheet. Wet your hands and gently press the dough into a 10" x 12" rectangle about 1/2” thick.
6. Sprinkle the filling over the dough, covering all but a 1/2” strip along the long side farthest from you.
7. Starting with the long edge of the parchment closest to you, roll the dough forward, allowing the paper to do the work for you. The dough should release from the paper as you roll.
8. Put the log in the freezer (no need to cover it) for 20 to 30 minutes, to firm it up before cutting.
9. Remove the log from the freezer and transfer it to a cutting surface. Using a sharp serrated knife or dental floss, cut the log into 8 slices. To use floss, thread it under the dough and pull each end simultaneously across the top to cut.
10. Place the rolls onto a parchment-lined baking sheet (you can use the same parchment you used to shape and cut the rolls), spacing them so they’re at least 2” apart. Allow the rolls to rise for 1 1/2 to 2 hours, until puffy.
11. Toward the end of the rising time, preheat the oven to 350°F.
12. Lightly brush the rolls with milk and then bake the rolls for 20 to 25 minutes, until they're golden brown on top; a digital thermometer inserted into the center of one roll will read 205°F.
13. Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1/2 tablespoons (21g) of the melted butter. Let the rolls cool for 10 to 15 minutes before icing.
14. To make the icing: Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth.
15. Ice the rolls and serve immediately. If you’re planning to serve the rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.
16. Store completely cooled rolls, un-iced and well wrapped, for a couple of days at room temperature; or freeze for up to 1 month.
17. To reheat leftover rolls: Cover the rolls with foil and warm them in a 300°F to 350°F oven for 5 to 10 minutes. Spread with icing and enjoy.