Quick Gluten Free Cinnamon Rolls

So Sunday morning I was looking for a quick Gluten-Free Cinnamon roll recipe, I didn’t want to wait for the yeast to rise. So I stumbled upon this one, of course, it wasn’t gluten-free so I adapted it 🙂

The original recipe can be found here.

These were pretty good…the key is to make sure your dough is wet enough, mine was a little dry but they were still delicious!

Quick Gluten Free Cinnamon Rolls

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Ingredients

Units USM Scale 1x2x3x

• –Filling
• 4 tablespoons butter
• 1 cup brown sugar
• 3 teaspoons cinnamon
• –Dough
• 1/2 cup Brown Rice Flour
• 1/2 cup coconut Four
• 1/2 cup Sweet Rice Flour
• 1/2 cup Tapioca Flour
• 2 tsp Xanthan Gum
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons butter
• 3/4 cup coconut milk
• –Glaze
• 1/2 cup powdered sugar
• 1/4 cup coconut cup milk
• 1–2 tsp vanilla extract

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Instructions

1. For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
2. Sprinkle 1/2 of the mixture over the bottom of a 9×9 pan.
3. In a large bowl mix together flour, sugar, baking powder, and salt.
4. Cut in softened butter.
5. Stir in milk to form a soft dough.
6. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
7. Spread the remaining filling on the rolled out dough.
8. Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
9. Bake for 20-25 min at 400°F.
10. For the glaze, combine powdered sugar, vanilla, and milk in a small bowl and stir until smooth.
11. Once rolls are finished, drizzle on glaze and serve warm.