Gluten-Free Cinnamon Rolls

“Another of Judith Fertig's recipes from 200 Fast & Easy Artisan Breads. I have never made gluten-free cinnamon rolls, so I hope this will provide a cinnamon roll fix for those on a gluten-free diet. Use half of Easy Artisan Gluten-Free Dough Easy Artisan Gluten-Free Dough. I have also posted the Easy Artisan Glaze with Variations Easy Artisan Glaze With Variations recipe to go with these. The loose dough is harder to work with than a traditional wheat dough for cinnamon rolls, so follow the tips given in the recipe. The recipe was a little confusing as to the size of the rectangle & cinnamon rolls, so I have adjusted that in the directions. Bake in greased muffin tins. If you don't have a baking stone, you can still make artisan breads, just make sure your oven has preheated for at least 30 minutes & add 2 cups of hot water to a broiler pan. I will include this recipe in my shared Gluten-Free cookbook.”
READY IN:
2hrs 50mins
SERVES:
12
YIELD:
12 rolls
UNITS:
US

Ingredients Nutrition

  • 1/2 recipe Prepared Easy Artisan Gluten-Free Dough
  • Cinnamon Filling
  • 6 tablespoons sugar (white, packed light or dark brown)
  • 2 tablespoons cinnamon
  • 34 cup unsalted butter, softened
  • Glaze
  • 1 cup confectioners sugar (also called powdered or icing sugar)
  • 14 cup whole milk (half & half or heavy whipping cream may be used)
  • 1 teaspoon vanilla

Directions

  1. Filling, mix cinnamon & sugar together, beat in butter till smooth.
  2. Spray a 20" piece of wax paper with nonstick spray.
  3. put 1/2 of the piece of dough on the prepared wax paper.
  4. Using a wet spatula or wet hands spread dough into a 10 x 10 square.
  5. Spread half of the cinnamon filling on the dough.
  6. Carefully lift one edge of the wax paper & scrape or nudge the dough over on itself to roll.
  7. Cut into 6 equal pieces & place cut side up in greased muffin tins.
  8. Cover with a teatowel & let rest for 40 minutes.
  9. Repeat with remaining dough & filling.
  10. For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
  11. Place muffin tin on baking stone, pour 2 cups of hot water in broiler pan.
  12. Bake for 15 to 18 minutes,or until risen and lightly browned.
  13. Cool on wire rack.
  14. Stir glaze ingredients together till smooth.
  15. Drizzle with glaze once cool.

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