Gluten Free Cinnabon Copycat Cinnamon Roll

Ingredients:

DOUGH:

• ⅔ cup milk
• 1 tablespoon butter
• 1 packet yeast
• ¼ cup granulated sugar
• ½ cup (83 g) potato starch
• ½ cup (80 g) brown rice flour
• ¼ cup (29 g) finely ground almond flour
• ¼ cup (34 g) tapioca starch plus more for flouring your surface
• ½ teaspoon baking soda
• 1½ teaspoon xanthan gum
• 2½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ¼ cup olive oil
• ½ teaspoon vanilla
• good quality plastic wrap for rolling out (and up!) the dough

FILLING:

• ⅓ cup butter, softened
• ½ cup brown sugar
• 2 tablespoons cinnamon

FROSTING:

• 3 tablespoons butter, softened
• 2 tablespoons cream cheese, softened
• ¾ cup powdered sugar
• ½ teaspoon vanilla
• dash of salt

Instructions:

First preheat oven to 350 degrees and grease and lightly flour a pie plate. Than combine yeast and sugar in large mixing bowl. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.

Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes – beating long enough is essential, GF flours are “thirsty,” the dough will thicken & lose it’s stickiness as you beat it.
Roll out the dough, this is a sticky dough that you’ll want to roll out to approximately a 13″ x 10″ rectangle. Roll out to the needed size and then carefully peel off the top layer of plastic wrap. Than using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½” space around the edges.

Filling instructions:

In a small bowl combine brown sugar & cinnamon and sprinkle evenly over dough. To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form and use the plastic wrap to help you “lift and roll” the dough as you go along.Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces.
Place the rolls, cut side down, in the prepared pie plate*. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.Bake 22-27 minutes until tops are golden brown.

Icing Instructions:

in mixing bowl, beat 3 tablespoons softened butter, cream cheese, and powdered sugar until smooth and beat in vanilla and a dash of salt. Drizzle over the tops of cinnamon rolls as soon as they come out of the oven.