Gluten Free And Quick Cinnabon Copycat Food

GLUTEN FREE AND QUICK CINNABON COPYCAT RECIPE

Steps:

• Preheat the oven to 400 degress.
• For the rolls, combine 4 cups flour, 2 tsps of salt, 2 tbsp of sugar and 8 tsps of baking powder in a medium bowl.
• Once combined add 1 quart of heavy cream.
• Stir together gently until a shaggy mass comes together. If it seems too wet, add more flour 1 tbsp at a time.
• Turn out onto a generously floured work service and knead until a semi cohesive mass comes together (maybe 30 seconds to a minute). Roll out with a floured rolling pin until it is roughly 16 inches long by 12 inches wide, should be approximately 1/4 inch thick).
• Combine brown sugar and cinnamon into a small bowl.
• Spread 1/3 cup of butter evenly over the dough, then sprinkle the cinnamon/sugar mixture evenly over the surface of the dough.
• Working carefully, from the long edge, roll the dough down to the bottom edge.
• After trimming the edges, cut the dough into 1.5 inch slices, and placed into a lightly greased baking dish with the edges touching. (or you can use a 1/2 sheet pan lined in parchment).
• Bake for 20-25 mins or until golden brown.
• While the rolls are baking, make the icing by mixing the powdered sugar, vanilla extract, butter, cream cheese and salt in a stand mixer until fluffy and smooth.
• When the rolls are done, spread generously with icing.

CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)

Steps:

• Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
• Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
• Add egg and combine thoroughly.
• Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
• Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
• Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
• Preheat oven to 400°F.
• Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
• Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
• Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
• Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
• Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
• At this point you can either bake them or allow them to rise a bit longer.
• Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
• While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!