Humbly House G/F Cinnamon Spice Rolls
1 cup water
1 cup almond milk (or whatever milk you want to use) mixed with 1 teaspoon white vinegar
1/2 cup sugar
1/4 cup butter
3 tablespoons yeast
1 teaspoon salt
2 large eggs
5 1/2 cups gluten-free flour blend (we use Namaste, but feel free to use your favorite)
1/4 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon cardamon
2 cups sifted powdered sugar
1/2 teaspoon butter extract
2-3 tablespoons almond milk (again, use whatever milk you want)
-Mix together water, milk/vinegar mixture, sugar and butter in small saucepan. Warm over low heat until butter just starts to melt (about 110 degrees). Pout into large mixing bowl (I use my Kitchenaid bowl) and sprinkle with yeast. Let sit at room temperature for 15 minutes to let everything start to bubble a bit.
-After the 15 minutes, add 4 1/2 cups flour, eggs and salt. Mix on low with flat beater attachment if using a mixer or with a wooden spoon if doing it by hand. Add rest of flour, 1/4 cup at a time, until all the flour is blended in well. Be careful not to over mix as this can result in a tough dough.
-Rest dough for 15 minutes at room temperature.
-Prepare filling by mixing together butter, sugars and spices.
-Also during this time, prepare the cake tin for the rolls. Cut a circle out of parchment paper to fit the bottom of a 9 inch cake tin. Butter the bottom and sides of the tin; place the parchment on the bottom of the tin, and butter the top of the parchment.
-After the 15 minutes is up, roll out your dough on a lightly gluten-free floured surface into a 12 x 16 inch rectangle. You want the dough to be about 1/4 inch high when it is rolled out.
-Sprinkle dough with filling. Be sure to spread the filling out to the edges, so each roll will have a good amount in it.
-Roll up dough into a spiral starting at long edge. Cut into 12 equal pieces with sharp knife.
-Place rolls into tin, cut side up.
-Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let sit in a warm place for 30 minutes or until rolls have doubled in size.
-Preheat your oven to 400 degrees.
-Remove plastic wrap and discard. Place tin into oven and bake for 12-15 minutes or until light golden brown.
-Place tin on cooling rack for 15 minutes to cool slightly.
-While rolls are cooling, make icing. Mix all ingredients together in small bowl until the consistency of heavy cream.
-Remove rolls from tin and place on plate. Drizzle icing over the rolls. Eat right away or let completely cool and then store, covered in plastic wrap, for up to three days. These are still delicious at the three day mark, especially when heated in the microwave. They can also be frozen after baked and then thawed to room temperature to eat at a later date.
I've tried a lot of gluten free cinnamon roll recipes before, and these were by far the most delicious. Adding the blend of spices just gives them a little something extra. Feel free to experiment with flavors you like and let me know what you used.