GF Cinnamon Rolls with Cream Cheese Frosting

Cinnamon rolls are a classic treat for all of us. I grew up with my grandma in the kitchen non stop making all the best desserts and these were one of them. But since going GF it has been hard to enjoy traditional and classic treats of the past and even when you do find a recipe or a store bought version, they aren't the best. It is definitely hit or miss with GF baked goods. So that is why I am sharing this recipe with you because these truly are tested and absolutely divine. I do have a couple notes on ingredients so yours turn out perfect.

-> Make sure your GF flour has xanthan gum and if it does not, you will need to add 1 1/2 tsp to your mix.
-> You will need to warm your milk & butter to 110-115° F to ensure it activates your yeast. Please do not heat above that because it will kill your yeast and you will have no rise.
-> You could replace the granulated sugar with coconut, maple or date sugar and the powdered sugar with monk fruit if needed.
-> Swapping out the dairy milk, cream cheese and butter with alternative is no problem but the eggs I do not know if you can sub those as they are vital in the rise.


Ingredients
Dough

• 1 cup warm milk, warmed to 110° F
• 2 1/4 tsp active dry yeast
• 1/2 cup cane sugar
• 1/2 cup butter melted but not hot, warmed to 110° F
• 2 eggs, whisked
• 1 tsp apple cider or white vinegar
• 3 1/2 cups all-purpose gluten-free flour (I used Arrowhead Mills)
• 2 tsp baking powder
• 1/4 tsp salt

Cinnamon Filling

• 1 cup cane or coconut sugar
• 3 Tbsp ground cinnamon
• 6 Tbsp butter unsalted, softened

Cream Cheese Frosting

• 6 Tbsp unsalted butter softened
• 6 oz cream cheese at room temperature
• 2 cups powdered sugar
• 1 tsp vanilla extract

Directions

1. In a large bowl add the cane sugar and pour in the warm milk. Stir to combine. Add in the yeast and whisk then set aside until bubbly/frothy. This will take about 5 minutes.
2. Pour in the melted butter (About 110º F; warm to the touch but not hot) to the yeast mixture. Stir in whisked eggs and vinegar. Add in gluten-free flour, baking powder, salt. Mix with a hand held electric mixer and then switch to a rubber spoon and continue mixing until  it is soft, it should not feel dry but a bit sticky. 
3. Lightly oil a large mixing bowl and transfer dough to bowl. Cover and place in a warm spot. I turn on my oven light and set inside. Let rise 1 hour. If your home is cooler, it may take a little longer to rise, but the dough should be a bit puffier but bigger in volume.
4. While the dough rises, make the cinnamon filling. In a medium bowl, add all ingredients and use a fork to mix very well. You could also use your fingers to incorporate all the butter evenly.
5. Preheat oven to 350º F. Lightly coat a 9×13” baking dish with softened butter or coconut oil.
6. Lay a 12×16” piece of parchment paper on the counter. Add your dough on to the parchment. Press the dough with your fingers to fit the parchment sheet; the dough should be about 12×16” as well but don't stress if it isn't perfect.
7. Evenly spread the cinnamon filling on the rectangle of dough, leaving about 1/2” naked at one end (short side, not long side).
8. Carefully, use the parchment sheet to begin tightly rolling the dough. Use the parchment to fold over the first 1” or so of the short side with filling all the way to the edge. Continue rolling the dough by folding the parchment over to the other side. It will roll naturally. If you need to, add a little flour to the dough after each roll so it doesn't stick to your fingers.
9. Cut the roll into 12 equal pieces. Place into baking dish and bake 25-30 minutes. They will not get huge like cinnamon rolls with gluten in them but will become fuller and should be a little golden brown. Do not overbake or these will end up dry and hard!
10. While your rolls bake, make your frosting. Add all of your frosting ingredients to a medium mixing bowl and beat until completely combined. Frosting should be totally smooth!
11. When cinnamon rolls are done baking, remove from the oven and let stand for about 10 minutes before slathering with cream cheese frosting. Store in baking dish with a top or foil to keep fresh.