Ingredients
Scale
- 2 1/2 cups gluten-free flour blend (rice, tapioca, and oat/sorghum)
- 1 tsp xanthan gum (or psyllium)
- 1 cup warm milk (100–110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp granulated sugar
- 1/2 cup melted butter
- 2 large eggs
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 cup powdered sugar (for icing)
- 1 tsp vanilla extract (for icing)
- Additional flour for dusting
Instructions
- Mix warm milk with yeast and sugar in a bowl, allowing it to bloom for 5-10 minutes.
- In a separate bowl, combine gluten-free flour and xanthan gum.
- Add the yeast mixture, melted butter, and eggs to the flour mixture and stir until a soft dough forms.
- Refrigerate the dough for 20-30 minutes to firm it up.
- Roll the dough between parchment to about ¼–½ inch thick.
- Spread softened butter over the dough and sprinkle with cinnamon and brown sugar.
- Roll the dough tightly and slice into 9–12 rolls.
- Place the rolls in a greased 9-inch pan, cover, and let rise in a warm place for 20–30 minutes.
- Bake at 350°F (175°C) for 20-25 minutes until golden.
- Let cool slightly and top with cream cheese glaze or powdered sugar icing.
Notes
For dairy-free option, replace milk and butter with plant-based alternatives. Ensure to use certified gluten-free ingredients to avoid cross-contamination.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free