Nutrition per serving may change if servings are adjusted.
2½ cups all-purpose gluten-free flour, plus more for dusting
1 package instant yeast (2¼ teaspoons)
½ teaspoon salt
4 tablespoons unsalted butter, softened
1 cup low-fat milk, warmed
1 large egg
1 tablespoon granulated sugar
1 teaspoon vanilla extract
½ cup packed light brown sugar
4 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon
½ cup confectioners' sugar
1 tablespoon low-fat milk
To prepare dough: Combine flour, yeast and salt in a stand mixer with a paddle attachment. Add softened butter and mix on low speed until crumbly.
Whisk milk, egg, sugar and vanilla in a medium bowl. Add to the mixer and mix on low speed until combined.
To prepare filling & assemble rolls: Combine brown sugar, melted butter and cinnamon in a small bowl.
Coat a 9-inch round cake pan with cooking spray. Lightly flour a large piece of parchment paper. Turn the dough out onto the paper and lightly dust with flour. Pat into a 12-by-10-inch rectangle. Spread the filling over the dough. Starting from a shorter side, roll the dough up, jelly-roll style, into a 12-inch-long log. Slice crosswise into 12 (1-inch) rolls and arrange in the prepared pan. Loosely cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 350°F.
Uncover the rolls. Bake until golden brown, 25 to 30 minutes.
To prepare icing: Stir confectioners' sugar and milk in a small bowl until smooth. Drizzle the icing over the warm rolls.
229 calories;9 g fat(5 g sat); 3 g fiber; 35 g carbohydrates; 4 g protein; 17 mcg folate; 37 mg cholesterol; 16 g sugars; 15 g added sugars; 303 IU vitamin A; 0 mg vitamin C; 63 mg calcium; 1 mg iron; 116 mg sodium; 62 mg potassium
I used gluten free 1:1 baking mix and almond milk. Otherwise followed this exactly. they were awful. no one would eat them. ended up in the garbage. seemed to be too much dough and not near enough filling to even cover the dough and very bland taste. will look for another recipe.
August 18, 2017
Easy and good, did not have a problem with the rolls rising. However, I used oat flour and almond milk would not describe them as chewy more crumbly but good. What kind of flour did anyone else use? Will try recipe again and change to the gluten free 1:1 baking flour.
August 15, 2017
By: Wendy W.
So disappointing! Followed this recipe exactly but the dough never rose. As written, this recipe does not give a chance to activate the yeast properly.
March 01, 2017
By: Penelope Wall
I'm don't normally bake gluten-free, but these cinnamon rolls are superb. Not too bready, chewy, but not too chewy. Yum.