Ingredients
Scale
- 2 1/4 tsp active dry yeast
- 1 cup warm milk or milk substitute (about 105-110°F)
- 1 tbsp sugar
- 3 cups gluten-free flour blend
- 1-2 tsp xanthan gum or 1 tbsp psyllium husk powder
- 1/4 cup softened butter
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1/4 tsp salt
- 1 egg (optional, replace with flax egg for vegan)
- Powdered sugar for glaze
- Milk for glaze
- Vanilla extract for glaze
Instructions
- Warm the milk to activate the yeast and combine it with sugar and yeast. Let it bloom for 5-10 minutes until foamy.
- Mix the wet and dry ingredients to form a soft, sticky dough.
- Let the dough rise for 45-60 minutes until doubled in size.
- Roll the dough between parchment sheets into a rectangle and spread softened butter over it.
- Sprinkle cinnamon and sugar mixture on top, then roll tightly into a log.
- Slice the log into 9-12 rolls and place in a prepared pan.
- Proof rolls for 20-30 minutes, then bake at 350°F (175°C) for 20-28 minutes until golden.
- Let cool slightly then drizzle with a glaze made from powdered sugar, milk, and vanilla.
Notes
For a dairy-free option, use plant-based milk and butter. Measure flour by weight for best results.
- Prep Time: 120 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian