Gluten-free Cinnamon Rolls

Finished Gluten-free Cinnamon Rolls

One morning I woke up with a craving for cinnamon rolls. After searching the internet for a healthy-ier recipe, I found the original from King Arthur. Below are our edits to the recipe - decreasing the sugar content dramatically while maintaining the tasty-ness of this classic dessert. This recipe is a labor of love, but so worth it in the end!

Ingredients

Dough

• 2 1/2 cups King Arthur Gluten-Free All-Purpose Flour

• 2 tablespoons coconut sugar

• 1 teaspoon Himalayan Pink salt

• 1 1/4 teaspoon xanthan gum

• 2 teaspoons organic instant yeast

• 4 tablespoons butter, softened

• 2 tablespoons butter, melted 

• 1 cup warm milk

• 1 large egg

Filling

• 1 tablespoon butter, melted

• 1/4 cup coconut sugar, packed

• 2 tablespoons King Arthur Gluten-Free All-Purpose Flour

• 4 teaspoons cinnamon

• Pinch of Himalayan salt

Icing

• 1.5 tablespoons butter, melted

• 1/2 teaspoon vanilla extract

• Pinch of Himalayan salt

• 1 cup confectioners' sugar

• ½ cup King Arthur Gluten Free All-Purpose Flour 

• 1 to 2 tablespoons milk or creamer, enough to thin to desired consistency (I used DF Starbucks creamer for this to give them a hint of coffee flavor)

Instructions

Dough

1. Combine all of the ingredients in the bowl of a stand or hand mixer on low speed. 

2. Turn the mixer to medium-high speed and beat the dough for 3 minutes. Cover the dough and let it rise for about 1 to 1 1/2 hours. Do not skip letting the dough rise!

Filling

1. While the dough is rising, combine the filling ingredients. The result is a grainy, dry mixture.

Assembly

1. Line a baking sheet with unbleached parchment paper. 

1. Place the dough onto the prepared baking sheet. Wet your hands and gently press the dough into a 10" x 12" rectangle about 1/2” thick.

2. Spread the filling over the dough but leave a 1/2” piece along top uncovered.

3. Ok here’s the tricky part… starting with the long edge of the rectangle closest to you, roll the dough forward. The dough should gradually ease off of the paper as you roll. Go slow to prevent the roll from breaking.

4. Put the dough in the freezer for 20 to 30 minutes then remove and slice into 8-10 rolls.

5. Place the rolls on your baking sheet and let them rise 1 1/2 to 2 hours. Yes, again.

6. Bake rolls at 350 degrees for 20-25 minutes.

Icing

1. Combine the remaining ingredients in a mixer until smooth. Add milk until desired consistency. * I halved the icing recipe to cut back on sugar

2. Spread icing over warm rolls.

Enjoy!