Not your average Gluten Free Cinnamon Rolls

The one thing that you crave the most when you are on a gluten free diet is all of the breaded goodies; cakes, bread, muffins, Cinnamon Rolls! Sure, there are really good but pricey mixes, but here is a recipe for some cinnamon rolls made from scratch to die for!!! The original recipe can be found in The Gluten Free Kitchen, by Roben Ryberg.

We had these on Christmas morning before opening gifts. I prepared them a couple of days before and froze them, and then defrosted them in the refrigerator the night before Christmas. On Christmas morning we were able to enjoy freshly cooked and delicious cinnamon rolls! Yum-Yum!

Cinnamon Rolls

Serves 8

Ingredients

• 2 Tbsp butter
• 1/4 cup sugar
• 2/3 cup milk, room temperature
• 1 Tbsp rapid rise yeast
• 1 egg
• 1/4 cup canola oil
• 1/2 cup potato starch flour
• 1 cup corn starch
• 1/4 tsp baking soda
• 2 1/2 tsp xantham gum
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract

Ingredients to sprinkle board covered with plastic wrap

• 2 Tbsp sugar

Filling

• 1 cup brown sugar
• 1 1/4 tsp cinnamon
• 1/3 cup chopped nuts (optional, but highly recommended!)

Glaze

• 3/4 cup powdered or confectionery sugar
• 1 tsp vanilla extract
• milk to thicken (add 1 Tbsp at a time)

Directions

1. Preheat oven to 375 degrees
2. In medium bowl, combine shortening and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve.
   
3. Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be very, very soft. Do not worry if it looks "too soft," you have not made a mistake.
4. Take a piece of plastic wrap and lay it out so it covers a 13 1/2" by 13 1/2" square.
5. Sprinkle sugar on the wrap and lay ball of dough on top of that.
   
6. Pull out another sheep of wrap and spray one side with cooking spray and then lay over the dough. Pat the dough down in to a roughly squarish pancake. Lift the top wrap and reposition as necessary. You may use a rolling pin to roll out dough in between the layers of wrap. Do all of this until the dough is roughly 13 1/2" by 13 1/2" by 1/2".
7. Remove top wrap and combine filling ingredients. Spread evenly across dough's surface.
   
8. Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with one edge and roll dough up towards the other edge. Cut off or trim irregular ends of your "log". Then cut into 8 or 9 slices of similar sizes (about 1 1/2" wide). Using sprayed plastic wrap, pick up the individual rolled pieces and place them into a greased round pan or pie pan.
9. Bake approximately 20 minutes, until tops are lightly browned.
10. Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you use will depend on how thick you would like the glaze. Stir until all lumps are dissolved. Drizzle over baked, warm rolls.

Note: Wrap these up in their cooking dish and refrigerate overnight, and then pop them into the oven in the morning for fresh cinnamon rolls.