Description
A delicious recipe for gluten-free cinnamon rolls that are fluffy and topped with a sweet icing.
Ingredients
Scale
- 3 cups gluten free flour blend (*SEE NOTES and gram weights)
- 1/4 cup sugar
- 2 1/2 teaspoons instant yeast (* See Notes)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons melted unsalted butter
- 1 1/3 cups milk or non-dairy milk (*See notes)
- 1/3 cup raisins
- 1/4 cup dried currants or tart dried cherries
- 2 tablespoons candied oranges
- 2 cups powdered sugar
- 2 tablespoons softened unsalted butter
- 2 tablespoons milk or non-dairy milk
Instructions
- Add the egg, milk, melted butter, yeast, sugar, salt, ground cinnamon, and cardamom to a stand mixer. Attach the paddle attachment. Mix for 15 seconds until blended.
- Add the flour and mix on low speed. Gradually increase the speed until the dough is mixed.
- Add the dried fruit and mix until it is blended in. The dough should pull away from the sides of the mixer as it mixes.
- Take the dough out of the stand mixer and place it onto a silicone mat. Shape the dough into a big ball.
- Portion the dough into 9 equal-sized dough balls. Many people like smooth tops on this type of roll. To achieve this, push the fruit deeper into the dough with your finger, then smooth it out. Pull the sides down and pinch the bottom to help give structure for the rolls.
- Roll the dough into a ball and put it into a parchment paper-lined baking dish. Repeat until you have done this for all of the rolls.
- Cover the rolls loosely with plastic wrap to prevent them from drying out. Let the rolls rise in a warm spot until they double in size. Preheat the oven to 175ºF, then put them in with the door cracked open. When they are done rising, preheat the oven to 350ºF.
- While they rise, prepare the syrup. Add 1/4 cup sugar to 1/4 cup water and bring to a boil. Turn the heat to simmer and cook, stirring frequently until the sugar is fully melted. Remove from the heat and allow it to cool.
- Remove the rolls from the oven and brush the syrup over the hot rolls.
- Let the rolls cool for 5 minutes, then move them to a cooling rack.
- Whip up the icing in a mixing bowl. Add a small round tip to a frosting bag and fill it with the icing. When the rolls are fully cooled, pipe a + across each roll. Serve the rolls.
Notes
- *SEE NOTES for gram weights of gluten free flour blend and instant yeast.
- *See notes for alternatives to milk.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg