Ingredients
Scale
- 6–8 tablespoons (90–120 ml) milk (or dairy-free milk)
- 2 1/4 teaspoons (one packet) active dry yeast
- 1 tablespoon sugar
- 3 cups (420 g) gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 large room-temperature egg
- 3 tablespoons melted butter (or oil)
- 1/2–3/4 cup brown sugar
- 2–3 tablespoons cinnamon
Instructions
- Warm the milk to 105–110°F (40–43°C) and dissolve the yeast with sugar.
- Mix gluten-free flour, salt, and granulated sugar in a bowl.
- Add the egg, melted butter, and yeasted milk to the dry ingredients and mix until a tacky batter forms.
- Let the dough rest for 30–45 minutes to slightly rise.
- Roll the dough into a rectangle and spread softened butter on top.
- Sprinkle the brown sugar and cinnamon mixture evenly over the butter.
- Roll the dough tightly and cut it into 9–12 pieces.
- Proof the rolls in a greased pan for 30–45 minutes at room temperature.
- Bake in a preheated oven at 350°F (175°C) for 20–25 minutes until golden.
- Finish with a cream cheese glaze or powdered sugar icing if desired.
Notes
For best results, use a digital kitchen scale for measuring ingredients and ensure the liquid temperature is correct for the yeast activation.
- Prep Time: 90 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Yeasting, rolling, proofing, baking
- Cuisine: American
- Diet: Gluten Free