King Arthur Flour Gluten Free Cinnamon Rolls

Name: King Arthur Flour Gluten Free Cinnamon Rolls
Yield: 6
Ingredients: Ingredients:; Dough; 2 1/2 cups (390g) King Arthur Gluten-Free All-Purpose Flour; 3 tablespoons (35g) sugar; 1 teaspoon salt; 1 teaspoon xanthan gum; 2 teaspoons instant yeast; 4 tablespoons (57g) soft butter; 2 tablespoons (25g) vegetable oil; 1 cup (227g) warm milk, plus extra for brushing on the dough; 1 large egg; 1 teaspoon vanilla extract; Filling; 1 cup (213g) brown sugar, packed; 4 teaspoons cinnamon; 6 tablespoons (85g) soft butter; Icing*; 6 tablespoons (85g) soft cream cheese; 1 1/2 cups (170g) confectioners' sugar; 4 tablespoons (57g) soft butter; 1/2 teaspoon vanilla extract; Instructions:; To make the dough, combine all the dry ingredients in your mixer bowl. Add the soft butter, blending on low speed until you have coarse crumbs.; Add the oil, milk, egg, and vanilla, beating until incorporated. Scrape down the sides of the bowl. Beat on medium-high speed for 3 minutes;Â don't take a shortcut here, beat for the full 3 minutes.Â Scrape the bowl down again; the dough will be the consistency of very thick cake batter. Cover the dough and let it rise for about 1 to 1 1/2 hours, or until visibly puffy.; While the dough is rising, make the cinnamon filling. Combine the brown sugar, cinnamon, and soft butter to make a paste.; When the dough has risen, turn it out onto a lightly greased piece of parchment paper or waxed paper and press it gently into an 8" x 16" rectangle.Â Make sure to grease the parchment or waxed paper;Â you'll be glad you did once you start rolling the dough into a log.; Brush milk over the surface of the dough; this will help keep the rolls and filling from separating as they bake. Crumble the filling into small pieces and sprinkle it across the dough, leaving a 1/2" to 1" border of filling-free dough around the edges.; 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. Cut the log into 8 slices, using a sharp serrated knife or dental floss. To use floss, draw it under the dough and pull each end simultaneously across the top to cut the rolls.; For best results, place each roll into the well of a well-greased muffin pan; they'll rise higher with the support of the pan. Allow the rolls to rise for 45 minutes to 1 hour, until puffy. Toward the end of the rising time, preheat the oven to 350Â°F.; Bake the rolls for 20 to 25 minutes, until they're golden brown.

King Arthur Flour Gluten Free Cinnamon Rolls Image

@wraywrancher

Ingredients

2 1/2 cups (390g) King Arthur Gluten-Free All-Purpose Flour

3 tablespoons (35g) sugar

1 teaspoon xanthan gum

2 teaspoons instant yeast

4 tablespoons (57g) soft butter

2 tablespoons (25g) vegetable oil

1 cup (227g) warm milk, plus extra for brushing on the dough

1 teaspoon vanilla extract

1 cup (213g) brown sugar, packed

4 teaspoons cinnamon

6 tablespoons (85g) soft butter

6 tablespoons (85g) soft cream cheese

1 1/2 cups (170g) confectioners' sugar

4 tablespoons (57g) soft butter

1/2 teaspoon vanilla extract

To make the dough, combine all the dry ingredients in your mixer bowl. Add the soft butter, blending on low speed until you have coarse crumbs.

Add the oil, milk, egg, and vanilla, beating until incorporated. Scrape down the sides of the bowl. Beat on medium-high speed for 3 minutes;Â don't take a shortcut here, beat for the full 3 minutes.Â Scrape the bowl down again; the dough will be the consistency of very thick cake batter. Cover the dough and let it rise for about 1 to 1 1/2 hours, or until visibly puffy.

While the dough is rising, make the cinnamon filling. Combine the brown sugar, cinnamon, and soft butter to make a paste.

When the dough has risen, turn it out onto a lightly greased piece of parchment paper or waxed paper and press it gently into an 8" x 16" rectangle.Â Make sure to grease the parchment or waxed paper;Â you'll be glad you did once you start rolling the dough into a log.

Brush milk over the surface of the dough; this will help keep the rolls and filling from separating as they bake. Crumble the filling into small pieces and sprinkle it across the dough, leaving a 1/2" to 1" border of filling-free dough around the edges.

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. Cut the log into 8 slices, using a sharp serrated knife or dental floss. To use floss, draw it under the dough and pull each end simultaneously across the top to cut the rolls.

For best results, place each roll into the well of a well-greased muffin pan; they'll rise higher with the support of the pan. Allow the rolls to rise for 45 minutes to 1 hour, until puffy. Toward the end of the rising time, preheat the oven to 350Â°F.

Bake the rolls for 20 to 25 minutes, until they're golden brown.

While the rolls are baking, make the icing. Mix the cream cheese, sugar, butter, and vanilla with an electric mixer until smooth.

Remove the rolls from the oven. Ice them immediately.

Nutrition Facts

Calories

606kcal

30%
Fat

24g

36%
Saturated Fat

11g

55%
Carbohydrates

93g

31%
Fiber

1g

4%
Sugar

51g

102%
Protein

5g

10%
Cholesterol

50mg

16%
Sodium

248mg

10%

Percent Daily Values are based on a 2,000 calorie diet.

King Arthur Flour Gluten Free Cinnamon Rolls

Ingredients

Ingredients

Instructions

Steps

Nutrition Facts

Comments

King Arthur Flour Gluten Free Cinnamon Rolls

Ingredients

Ingredients

Instructions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts