1 Hour Gluten-Free Cinnamon Rolls

1 Hour Gluten-Free Cinnamon Rolls

It’s official, I am pretty sure I hate taking pictures of cinnamon rolls more than anything. They just aren’t very photogenic for me… but on the other hand I like to eat them almost more than anything :). Since the gluten-free diet I’ve been on will soon be over, I decided I better get another one of  the baking basics posted in a gluten-free version (I also have gluten-free peanut butter cookies, chocolate chip cookies, banana muffins, and flourless chocolate cookies posted and a number of other naturally gluten-free baked goods like macaroons and macarons).

Ingredients

  • 2 1/4 tsp active dry yeast
  • 1/4 cup warm water, 110 degrees
  • 1/2 cup granulated sugar, divided
  • 1 3/4 cup (277g) white rice flour, plus more for dusting
  • 1 cup (165g) potato starch
  • 1/2 cup (68g) tapioca flour/starch
  • 1 Tbsp xanthan gum
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 3/4 cup + 1 Tbsp milk, warmed to 110 degrees
  • 4 Tbsp unsalted butter, partially melted
  • 2 Tbsp canola oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 6 Tbsp unsalted butter, partially melted
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 Tbsp ground cinnamon
  • 1/8 tsp salt
  • 4 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 2 Tbsp sour cream
  • 1/2 tsp vanilla extract
Read the whole recipe on Cooking Classy