Ingredients
Dough:
½ cup granulated sugar
1 cup warm milk (110–115°F / 43–46°C)
1 tbsp instant yeast
¼ cup unsalted butter, melted
2 large eggs, room temperature
1 tsp apple cider vinegar
3¼ cups gluten-free all-purpose flour with xanthan gum
2 tsp baking powder
¼ tsp salt
½ cup warm heavy cream
Cinnamon Filling:
¼ cup unsalted butter, softened
½ tsp vanilla extract
1 cup packed brown sugar
1½ tbsp ground cinnamon
Cream Cheese Frosting:
6 oz cream cheese, softened
⅓ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
⅛ tsp salt
Vanilla Icing:
2 cups powdered sugar
5 tbsp milk
1 tsp vanilla extract
Instructions
- Activate yeast: Mix warm milk and sugar in a bowl, sprinkle yeast on top, and let bubble for 1–2 minutes.
- Mix dough: Whisk eggs and vinegar, then add to milk. Mix in flour, baking powder, salt, and melted butter. Knead 3–5 minutes until soft.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm water bath for 20 minutes.
- Prepare filling: Mix softened butter with vanilla; combine brown sugar and cinnamon separately.
- Shape rolls: Roll dough into 12×14-inch rectangle, spread butter mixture, sprinkle sugar-cinnamon mixture. Roll tightly and cut into 12 pieces. Place in a greased 9×13-inch pan, pour warm cream over top.
- Second rise and bake: Let rise in preheating oven at 375°F (190°C). Bake 15–20 minutes until golden brown.
- Frost or ice: Spread cream cheese frosting or pour vanilla icing over warm rolls. Serve immediately.
Notes
- Mix by hand if needed: Extra effort but fully doable.
- Bring eggs to room temperature: Helps with smooth dough.
- Flour rolling pin lightly: Prevents sticking.
- Use dental floss to cut rolls: Cleaner cuts without flattening.
- Check oven timing: Avoid overbaking for soft rolls.
- Prep Time: 15 min
- Cook Time: 15 min