Deeeeelicious Gluten Free Cinnamon Rolls

GLUTEN FREE CINNAMON ROLLS

DOUGH: • ⅔ cup milk • 1 tablespoon butter/coconut oil • 1 packet yeast • ¼ cup castor sugar • 1 cup gluten free flour mix • 1 cup almond flour • 2 tbsp whey protein powder • ½ teaspoon baking soda • 1½ teaspoon xanthan gum • 2½ teaspoon baking powder • ½ teaspoon salt • 1 large egg • ¼ cup olive/coconut oil • 1 teaspoon vanilla • good quality plastic wrap for rolling out (and up!) the dough FILLING: • ⅓ cup butter, softened/coconut oil • ½ cup brown sugar • 2 tablespoons cinnamon powder FROSTING/ICING: • 2 tablespoons cream cheese, softened • ¾ cup powdered sugar • ½ teaspoon vanilla • squeeze of lemon juice Instructions 1. Preheat oven to 180 celsius. Grease a loaf tin or round pie dish. DOUGH: 1. Combine yeast and sugar in large mixing bowl. 2. Microwave/heat milk and 1 tablespoon butter for approx 1min. Whisk into yeast mixture and set aside to proof. 3. Add together GF flour and almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt. 4. Once yeast is proofed add in egg, oil, and vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes – beating long enough is essential, GF flours are “thirsty,” the dough will thicken & lose its stickiness as you beat it. 5. Roll out the dough: this is a sticky dough that you’ll want to roll out to approximately a 30cm x 20cm rectangle. (Cover your work surface with the plastic wrap and then a light layer of GF flour. I place my dough in the center and cover with a bit more GF flour and another sheet of plastic wrap. Roll out and then carefully peel off the top layer of plastic wrap.) 6. Using a knife or spatula (or your hands) gently spread the ⅓ cup softened butter over the dough evenly leaving 1cm space around the edges. FILLING: 1. In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough. 2. To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you “lift and roll” the dough as you go along. 3. Sprinkle lightly with flour again. Dip a sharp knife into flour then cut the rolls into 8 pieces. 4. Place the rolls, cut side down, in the prepared tin/dish. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 30 to 60 min. 5. Bake for 30 minutes, or until tops are golden brown. ICING: In mixing bowl, beat cream cheese, and powdered sugar until smooth. Mix in vanilla and lemon. Cool for 10 min before drizzling over the icing.