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Preheat oven to 350°C
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In a smaller bowl combine the wet ingredients well and then slowly add to dry ingredients, scrapping down the sides of the bowl as needed.
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Don't be afraid to get your hands in there, remember gluten free is always a little dryer when mixed.
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Flour the counter and roll out your dough to about 1/4 of an inch, keeping it rectangular
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Alternate method for rolling gluten free cinnamon rolls:
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You can use a piece of plastic wrap on your placed on a slightly damp counter with a little added sugar sprinkled on top. Scrape dough onto plastic wrap. Gently lay another piece of plastic wrap on top of the dough and pat the dough down into a rectangle shape. Roll the dough out (with plastic wrap on top) repositioning as you go. Should end up with 8" by 16" rectangle.
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Dax loved this part and was getting excited for his gluten free cinnamon rolls!
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For the Filling for your Gluten Free Cinnamon Rolls
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Spread on top of the rolled out cinnamon dough leaving 1 inch along the edge for rolls to seal.
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Roll into a log using the plastic wrap. Using bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder.
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Cut into 1 inch thick slices and place into a greased muffin tin.
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(Quick tip - you can use dark thread to cut if you are afraid of squishing down you rolls. Just place string underneath and cross over the top pulling the thread through.)
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Allow cinnamon rolls to rise in a warm draft free place for about 30 minutes, or until nearly double in size.
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Bake in preheated 350°C oven for 20-25 minutes, or until the tops are a nice golden brown.
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Mix it confectioners sugar, butter and vanilla together, slowly add the milk until glaze is the consistency you want.
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Glaze will harden so use right away.
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Allow to cool for 5 minutes before removing from tray.
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Spread glaze over the top and enjoy!