Gluten-Free Cinnamon Rolls
Ingredients
- 1 cup whole milk
- 3 tablespoons sugar
- 2 1/4 teaspoons dry yeast
- 1 large egg
- 1 egg yolk egg yolk
- 1 stick unsalted butter
- 1 teaspoon vanilla extract
- 3 cups flour
- 2 teaspoons baking powder
- 1 1/4 teaspoons kosher salt
- 1/2 cup unsalted butter
- 1/4 cup ground cinnamon
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter
- 4 ounces cream cheese
- 2 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Into a large bowl, add the lukewarm milk. (Make sure the milk is only heated between 89°F to 110°F.) Add 3 tablespoons sugar and the yeast over the milk and set aside until the mixture is bubbly, about 5 to 8 minutes.,Whisk in the whole egg, egg yolk, melted butter, and vanilla to the yeast mixture.,In another large bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the wet mixture and, using a spoon or spatula, stir until combined. The dough is loose and will look like a thick batter. Resist the urge to add more flour.
- In a medium bowl, add the softened butter. If your kitchen is cold you might have to soften the butter in the microwave. Add the cinnamon, sugar, vanilla, and salt to the softened butter. Mix with a spoon or stiff spatula until completely smooth.
- Line a baking sheet with parchment paper and dust it with flour. Scoop the dough onto parchment. This dough is very sticky. Spray your hands with non-stick spray, then use your hands to gently press and spread the dough into a 10- x 15-inch rectangle.
- Dollop the filling on to the dough by the spoonful and use the back of the spoon to spread it in an even layer to all four edges.
- Start with the long side closest to you and use the parchment to roll the dough into a tight log, ending with the seam at the bottom. Place the parchment-wrapped log, still on the baking sheet, in the freezer for about 20 to 30 minutes to firm up.
- Remove from the freezer and discard the parchment. Slice the log into 12 rolls. Arrange the rolls cut side up in a greased 9-inch square or round cake pan. Cover with plastic wrap and let them rise in a warm place for 1 1/2 to 2 hours, until the rolls have softened and expanded.
- Towards the end of the rise time, preheat the oven to 350°F degrees.
- Bake the rolls until they are light golden-brown and puffy, about 30 minutes.
- In a medium bowl, combine the softened butter and cream cheese. Using a hand whisk or electric mixer, beat until completely smooth. Add the powdered sugar, heavy cream, vanilla, and salt and beat again until well incorporated.
- Allow baked rolls to cool 5 to 10 minutes before icing generously with the cream cheese frosting. Serve warm.
Source
Original recipe: View Original