Ingredients for Cinnabon Ish Cinnamon Rolls Gluten Free
- 1/4 cup (1/2 stick) melted unsalted butter
- White Sugar
- Skim Milk
- 2 1/4 teaspoons active dry yeast
- Egg
- Canola Oil
- Potato Starch
- Cornstarch
- Millet Flour
- Baking Soda
- Xanthan Gum
- Baking Powder
- 1 teaspoon salt
- Vanilla
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 2 cups powdered sugar
- 4 ounces cream cheese, softened
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How to Make Cinnabon Ish Cinnamon Rolls Gluten Free
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Add gluten-free flour blend (see ingredient list for specific amounts), salt, and melted butter to the yeast mixture. Mix until a dough forms.
- Turn dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour as needed to achieve a slightly tacky but not sticky dough.
- Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While dough is rising, prepare the cinnamon filling: In a medium bowl, combine brown sugar, cinnamon, and melted butter.
- Roll out the risen dough into a large rectangle (approximately 12x18 inches). Spread the cinnamon filling evenly over the dough.
- Tightly roll the dough up from the long side. Cut the roll into 12 equal slices.
- Place the cinnamon rolls into the prepared baking pan. Cover and let rise for another 30 minutes.
- Bake for 25-30 minutes, or until golden brown and cooked through.
- Prepare the cream cheese frosting while the rolls are baking: In a medium bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Drizzle frosting generously over the warm cinnamon rolls.
- Let cool slightly before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
222g
Fat
80g
Carbs
26g
