Gluten Free Cinnamon Rolls with Cream Cheese Icing by Butternutbakery

Ingredients

• 3 cups Bob's Red Mill Gluten Free 1-to-1 Bread Flour Mix
• 3 tbsp granulated sugar
• 2¼ tsp instant yeast (1 packet)
• 1 tsp salt
• ½ tsp baking powder
• ¼ tsp baking soda
• ¾ cup warm water
• 4 tbsp unsalted butter, melted (for dough)
• 1 tsp apple cider vinegar
• 1 large egg
• 1 large egg white
• Cornstarch, for rolling (about ¼ cup)
• 3 tbsp unsalted butter, very soft (for filling)
• ½ cup packed brown sugar
• 2 tsp ground cinnamon
• 4 oz cream cheese, softened (for icing)
• 1 cup powdered sugar (for icing)
• 1 tsp vanilla bean paste or vanilla extract (for icing)
• 2–3 tbsp milk (for icing)

Instructions

1. Combine the warm water, melted butter, and apple cider vinegar in a small bowl or measuring cup; set aside.
2. In a stand mixer fitted with the dough hook, add the gluten-free bread flour mix, sugar, instant yeast, salt, baking powder, and baking soda. Mix briefly on low to combine.
3. With the mixer running on low, slowly pour in the warm water-butter-vinegar mixture and mix until mostly incorporated, about 1–2 minutes.
4. Crack the egg and egg white into a separate dish, then add them to the dough. Increase speed to high and mix for 5 minutes until the dough is smooth and stretchy.
5. Lay a large sheet of plastic wrap on a clean surface and dust generously with cornstarch. Turn the dough out onto the cornstarch and dust the top with more cornstarch.
6. Press and roll the dough into a rectangle roughly 10×12 inches, adding more cornstarch as needed to prevent sticking.
7. Spread the very soft (not melted) butter evenly over the dough surface, then sprinkle evenly with brown sugar and cinnamon.
8. Using the plastic wrap to assist, roll the dough tightly into a log from the long edge. Pinch the seam to seal.
9. Use unflavored dental floss to cut the log into 7 equal rolls by sliding the floss under the log, crossing it over the top, and pulling tight.
10. Place rolls in a greased 9-inch round or square baking dish, cover loosely, and let rise at room temperature for 1 hour until puffed.
11. Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes until golden on top and set in the center.
12. While rolls cool slightly, beat together cream cheese, powdered sugar, vanilla bean paste, and milk until smooth and spreadable. Spread icing over warm rolls and serve immediately.