Comfortable, gooey, and spiced excellent, you’d by no means know this breakfast basic is made with out gluten. A brown sugar and cinnamon filling delivers acquainted taste, and since gluten-free bread takes longer to bake and has to succeed in the next inner temperature than bread with gluten, a drizzle of heavy cream earlier than baking retains the rolls moist and mushy.
Gluten-Free Cinnamon Rolls
Makes 12 rolls
Dough:
- 1½ cups (360 grams) entire milk
- Âľ cup (180 grams) water
- ½ cup (113 grams) unsalted butter
- 5Âľ cups (690 grams) gluten-free bread flour (see Be aware), plus extra for dusting
- â…“ cup (66 grams) granulated sugar
- 4 teaspoons (12 grams) kosher salt
- 1 tablespoon (9 grams) instantaneous yeast
- 1 teaspoon (5 grams) baking powder
- 2 giant eggs (100 grams), room temperature
Filling:
- 1 cup (220 grams) firmly packed mild brown sugar
- Âľ cup (170 grams) unsalted butter, room temperature
- 5 teaspoons (10 grams) floor cinnamon
- â…“ cup (80 grams) heavy whipping cream, room temperature
Icing:
- 4 ounces (113 grams) cream cheese, softened
- ÂĽ cup (57 grams) unsalted butter, room temperature
- 1 cup (120 grams) confectioners’ sugar
- 2 tablespoons (30 grams) entire milk
- 1 teaspoon (4 grams) vanilla extract
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For dough: In a medium saucepan, warmth milk, ¾ cup (180 grams) water, and butter over medium warmth till butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
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Within the bowl of a stand mixer, stir collectively flour, granulated sugar, salt, yeast, and baking powder by hand till mixed. Add heat milk combination and eggs; utilizing the paddle attachment, beat at low velocity till mixed, about 1 minute. Scrape sides of bowl. Beat at medium velocity for five minutes. (Dough will probably be like a really thick batter.) Cowl with plastic wrap, and refrigerate for half-hour to make dough simpler to deal with.
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Spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting extra lengthen over lengthy sides of pan.
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For filling: In a medium bowl, stir collectively brown sugar, butter, and cinnamon till mixed.
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Prove dough onto a evenly floured floor, and roll into an 18×12-inch rectangle, with one lengthy facet closest to you. Unfold filling onto dough in a good layer. Minimize dough into 12 (1½-inch) strips. Roll up every strip, and place in ready pan. Cowl and let rise in a heat, draft-free place (75°F/24°C) till very puffed, 30 to 45 minutes.
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Preheat oven to 350°F (180°C).
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Pour cream throughout rolls.
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Bake till golden brown and an instant-read thermometer inserted close to heart registers at the least 210°F (99°C), about 55 minutes. Let cool in pan for 10 minutes.
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For icing: In one other medium bowl, stir collectively cream cheese and butter till easy and mixed. Add confectioners’ sugar, milk, and vanilla, and stir till easy and mixed. Unfold onto heat rolls. Serve instantly.
