Finally an Outstanding Gluten Free Cinnamon Roll Recipe

Cinnamon rolls with cream cheese icing

Cinnamon rolls with drizzle topping

It has taken my wife and myself lots of tries to make a good gluten free cinnamon roll either they were to dry, to pasty, to much like batter or just plain bad...today changed all that. .Recipe variations created by Carolyn.

Ingredients: 3/4 cup (warm)Milk ( I used rice milk)

1 TBSP plus 1 tsp dry active yeast

1 tsp sugar

(sprinkle yeast onto milk then stir in sugar and let stand for 5 minutes till foams)

1/4 cup butter

1/2 cup sugar

2 eggs

3 cups Bobs Red Mill GF flour blend

1 tablespoon xanthan gum

1 tsp salt

Filling 6 tablespoon melted butter

3/4 cup brown sugar

3 tsp cinnamon

1/2 cup chopped walnut (optional)

Cream together butter and sugar till well blended. Add eggs and cream well. Add yeast mixture and blend. Add 1 1/2 cups flour, salt and xanthan gum. Should have a nice soft dough. Stir in the other 1 1/2 cups flour. Turn out on a floured* board and kneed till a nice soft ball forms (won't stick to your hands).Cover with clean towel and let rest for 10 minutes.  Roll out into a 10x13 sheet. Spread with butter, sprinkle on brown sugar mixed with cinnamon. Sprinkle on nuts. Roll up into a jelly roll. Cut into 1 1/4" pieces. Place in baking pan with sides. Cover let rise in warm place 35-45 min. till double in bulk.             * All flour mentioned is the Bobs Red Mill GF Flour blend.

Bake 20-25 min at 375°

Makes 9 cinnamon rolls.

Drizzle with powdered sugar, milk and salt glaze.

Would even be better with cream cheese icing.   Or add Almond paste to the filling for more flavor.

This bakes up wonderful in a Demarle Flower Mold.