Now Find Gluten Free

Cream Cheese Cinnamon Rolls

CourseBreakfast, Brunch, Dessert

Servings	Prep Time
12 large rolls, 16 smaller rolls	30minutes

Cook Time	Passive Time
20-25minutes	20minutes

Servings	Prep Time
12 large rolls, 16 smaller rolls	30minutes

Cook Time	Passive Time
20-25minutes	20minutes

Ingredients

Dough

1cup waterwarm, between 105 – 110°
3tbsp rapid rise yeast
3/4cup milk
1/2tbsp white vinegar
2tbsp olive oil
1 1/4cup butterunsalted, room temperature, divided
8oz cream cheesefull fat, room temperature
1cup granulated sugar
1tsp vanilla extract
2 eggslarge, room temperature
5 1/2cup all purpose gluten free flour mix with xanthan gumplus extra for prepping, see note*
2 1/2tsp baking powder
1/2tsp salt

Filling

Icing

4oz cream cheeseroom temperature
2tbsp butterunsalted, room temperature
1/2cup powdered sugar
1/2tsp vanilla extract
1/8tsp salt
1-2tsp milkor milk substitute

Instructions

Combine warm water and yeast plus one tablespoon of the granulated sugar and stir. Set aside to bloom.
Measure out milk and vinegar and stir to combine. Add olive oil and stir to combine. Set aside.
In a stand mixer or large bowl, cream 1 cup of room temperature butter with cream cheese until light and fluffy.
With mixer on medium low, slowly add granulated sugar, vanilla and eggs. Mixing well and scraping bowl in between each addition.
In a separate bowl, combine gluten free flour mix, baking powder and salt, whisking well to combine.
With mixer on low, alternate adding, yeast mixture, milk mixture and dry ingredients in small amounts, finishing with the milk mixture.
Scrape bowl, then turn mixer up to medium and beat dough for 2-3 minutes. The dough will be sticky.
Prep your work surface by covering it with plastic wrap and then sprinkling lightly with gluten free all purpose flour mix. Scrape dough out onto your work surface.
Lightly sprinkle it with gluten free flour mix. Gently press dough down into a rectangle shape.
Roll or press out dough into a rectangle that is 1/4″ thick.
Melt remaining 1/4 cup butter and allow to cool slightly. Leaving a 1/2″ clean border around the edges of the dough, brush melted butter all over dough. In a small bowl, mix the sugars and cinnamon and sprinkle evenly over the butter.
Using the plastic wrap to help lift and roll, start at the long edge and tightly roll dough. Place seam side down and tuck ends under or cut to make roll even.
Sprinkle dough very lightly with flour and with a bench knife, sharp knife or unflavored dental floss, slice roll in half, and then each half in half, etc. until the dough is cut into even rolls.
Evenly space rolls on a parchment paper covered baking sheet, cover with a clean kitchen towel and set in a warm place to rise until about doubled in size-about 20 minutes. Preheat oven to 350°.
Bake rolls until golden brown, 25-30 minutes.
While rolls are baking, prepare icing by mixing cream cheese, powdered sugar, vanilla and salt until light and fluffy. Add milk 1 teaspoon at a time until icing reaches desired consistency.
Ice hot rolls and serve.

Recipe Notes

*If your gluten free flour mix does not contain xanthan gum, add 5 1/2 teaspoons xanthan gum to your gluten free flour mix.

To prep cinnamon rolls the night before: once the cut rolls are on the baking sheet, wrap with plastic wrap and refrigerate.

In the morning, remove plastic wrap and set baking sheet on the counter to come to room temperature for 2o minutes before continuing to follow directions for rising and baking.