Gluten Free Cinnamon Rolls
1 package dry yeast (2-1/4 tsp)1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 tsp. salt
4 cups GF flour
2 tsp. xanthum gum
2-1/4 tsp. dough enhancer (optional)
1 cup packed brown sugar
2-1/2 Tbsp. cinnamon
1/3 cup butter, softened
8 Tbsp. butter
1-1/2 cups powdered sugar
1/4 cup cream cheese
1/2 Tsp. vanilla
1/8 tsp. salt
*This recipe can be made with regular flour, just don’t add xanthum gum or dough enhancer.
For the rolls: in a large bowl dissolve the yeast in warm milk. Add sugar, butter, salt, eggs and flour, mix well. If still sticky add an extra 1/8 cup of flour. Knead the dough into a large ball, using your hands lightly dusted with flour. Put in bowl, cover and let rise in a warm place about 1 hour or until dough has doubled in size (my dough took closer to 2 hours to double in size).
Preheat oven to 400 degrees. Roll the dough out on a lightly floured surface, until it is approx. 1/4 thick.
To make filling, combine the brown sugar and cinnamon in bowl. Spread the softened butter over the surface of the dough down to the bottom edge.
Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1-3/4 inch slices, and place in a lightly greased baking pan. Bake for 10 minutes or until light golden brown. While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing. Enjoy!