45 mins + 2 hrs proofing time
Ingredients For the dough: – 3 cups 1-to-1 gluten-free flour blend – 1 cup tapioca starch – 1/2 cup sweet rice flour – 1/2 cup sugar – 2 ½ Tablespoons instant (fast-acting) yeast – 1/2 teaspoon salt – 1 1/2 cups warm milk (90-110°F) – ¾ cup melted unsalted butter, or vegetable oil – 2 large eggs
Ingredients For the filling: – ½ cup unsalted butter, softened to room temperature – 1 cup brown or coconut sugar – 4 teaspoons cinnamon – 1 teaspoons vanilla extract For the glaze: – 1 cup powdered sugar – 3-4 Tablespoons boiling water
Mix the gluten free flour, tapioca starch, sweet rice flour, sugar, yeast using the hook attachment of a stand mixer.
In a separate bowl, whisk together the milk, melted butter, and eggs. With the mixer running on low, slowly add the wet ingredients into the dry ingredients. Mix for 5-7 minutes.
Scrape the dough together into a lightly oiled bowl. Cover the bowl with plastic wrap and place it in a warm place until it doubles in size.
Line a 13×9-inch baking pan with parchment paper. In a small bowl, mix sugar and cinnamon. In another bowl, combine melted butter and vanilla extract.
On a floured surface, knead dough into a smooth ball. Roll out to a rectangle that's about ¼ to ½-inch thick.
Brush dough with the butter mix and sprinkle generously with the sugar mix. Working from the longer end of the dough, roll it up into a log.
Using a sharp knife, gently cut into equal 9-12 equal slices, about 1-1 1/2 inch thick. Place the rolls into the prepared baking pan.
Cover the rolls with a damp cloth. Place in a warm place to rise, about 30-60 minutes.
Preheat the oven to 350°F. Remove the cover from the pan and bake for about 20-25 minutes, or until golden brown. Remove rolls from oven.
–Mix glaze ingredients together, starting with 3 Tablespoons of water and adding more if needed, and pour over the hot cinnamon rolls.