Ingredients
Scale
- 3 cups gluten-free flour blend (about 420 g)
- 1 tsp xanthan gum
- 1 cup warm milk (about 105–110°F / 40–43°C)
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 2 large eggs
- 2-3 tbsp ground cinnamon
- 4 oz cream cheese (for glaze)
- 1 cup powdered sugar (for glaze)
- 2 tbsp milk (for glaze)
- Pinch salt (for glaze)
Instructions
- In a bowl, mix warm milk, melted butter, brown sugar, and eggs.
- Add the gluten-free flour blend and xanthan gum, then mix until a dough forms.
- Let the dough rest for 10-15 minutes to hydrate.
- Roll out the dough into a rectangle on a lightly floured surface.
- Spread softened butter over the dough and sprinkle with brown sugar and cinnamon.
- Roll the dough tightly and slice into 9-12 pieces.
- Arrange the rolls in a greased 9×13-inch pan and let them proof for 30-45 minutes until puffy.
- Bake at 350°F (175°C) for 18-22 minutes until golden brown.
- Mix cream cheese, powdered sugar, milk, and salt to make a glaze; drizzle over warm rolls.
Notes
For a dairy-free version, use vegan butter and plant milk. You can prepare the rolls the night before and refrigerate them.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free