Gluten Free Cinnamon Rolls

🧂 Ingredients

• 1½ cup warm water

  110°F - 115°F (43°C - 46°C)
• ¼ cup honey
• 2 teaspoons instant yeast
• 1 cup brown rice flour
• 1 cup white rice flour
• ½ cup tapioca starch
• ½ cup potato starch
• 2 tablespoons potato flour
• 2 teaspoons xanthan gum
• ½ teaspoon fine sea salt
• 2 large eggs
• 1 teaspoon apple cider vinegar
• ¼ cup avocado oil
• ½ cup coconut sugar
• 1 tablespoon ground cinnamon
• ¼ cup butter

  melted, but no longer hot
• ⅜ cup heavy whipping cream
• ½ cup cream cheese,
• 2 tablespoons raw honey

  in liquid form
• 1½ teaspoons vanilla extract

Instructions

• 1 Combine the honey and warm water, ideally in the bowl of a stand mixer. Sprinkle
  the yeast over top, and let it sit 5 to 10 minutes.
• 2 Meanwhile, whisk together all of the dry ingredients in another bowl.
• 3 Line a baking pan with parchment paper.
• 4 Once the yeast mixture has set and the yeast is looking a little bubbly or
  frothy, give it a quick stir. Add the eggs and vinegar to it, and beat for a
  minute or two until the mixture is frothy.
• 5 Add the dry mixture to the wet mixture and beat for 3 to 5 minutes on medium-low
  speed with the medium mixing paddle of a stand mixer, if you have one.
• 6 Add the oil, and beat another minute or two until you have a smooth, but moist
  batter.
• 7 Spread out the batter with a spatula onto a well-oiled sheet of parchment paper
  into a rectangle approximately 9" X 14" (23 cm X 35 cm).
• 8 Sprinkle the coconut sugar evenly over it all. Then, sprinkle on the cinnamon.
  Finally, drizzle melted butter over the sugar and cinnamon.
• 9 Very carefully, using the spatula to keep the batter scraped away from the
  parchment and starting on a long side, roll the dough into a log shape. Because
  this batter is so moist, this "rolling" really amounts to about three "folds."
• 10 With a string of dental floss, carefully slice each of 12 rolls and place them,
  just barely touching, into the parchment-lined baking pan. They won't look quite
  as perfectly uniform as regular cinnamon rolls, but you'll be rewarded with
  lovely soft, fluffy, gluten free rolls!
• 11 Cover the rolls with oiled plastic and let them sit in a warm room to rise until
  about 50% larger in volume, 45 to 60 minutes. Preheat the oven to 350°F (177°C).
• 12 Bake the cinnamon rolls for 20 minutes, or until they reach an internal
  temperature of 190°F (88°C).
• 13 Meanwhile, prepare the frosting according to Cream Cheese Frosting
  [https://www.cathysglutenfree.com/cream-cheese-frosting-without-butter/]
  directions.
• 14 Allow your cinnamon rolls to cool for about 10 minutes. Spread them with
  frosting and enjoy them warm!

Nutrition Info