In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, ground cinnamon and salt. With mixer running on low speed, add in the warm water, melted butter, egg and cider vinegar. Mix on medium speed for 3 minutes.
Spray an 8″ or 9″ round cake pan with cooking spray. In a small bowl, whisk together coarse sugar and cinnamon. Using a small scoop, scoop a ball of sticky dough and drop into the bowl of cinnamon and coarse sugar. Roll around until coated, then place in prepared round pan. Repeat process until all of the dough is used up, layering balls of dough as needed. Sprinkle leftover cinnamon sugar mixture over top. Drizzle with melted butter.
Cover with a dry towel and place pan in a warm place to let rise for 1 hr. Preheat oven to 400 degrees F.
Bake rolls in preheated oven for 25 minutes. Remove from oven and place on cooling rack while you make icing.
Use a hand mixer or stand mixer to beat together cream cheese, salted butter, powdered sugar, milk and Vanilla Extract until smooth.
Place icing in a decorating icing bag or a strong Ziploc bag. Snip off the end and squeeze out in desired pattern over the baked cinnamon rolls. (I snipped my pastry bag exactly at the 1/4″ wide spot.)
Cut into wedges or allow everyone to pull-apart the rolls as desired!
Recipe by My Gluten-Free Kitchen
In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, ground cinnamon and salt. With mixer running on low speed, add in the warm water, melted butter, egg and cider vinegar. Mix on medium speed for 3 minutes.
Spray an 20 cm or or 23 cm round cake pan with cooking spray. In a small bowl, whisk together coarse sugar and cinnamon. Using a small scoop, scoop a ball of sticky dough and drop into the bowl of cinnamon and coarse sugar. Roll around until coated, then place in prepared round pan. Repeat process until all of the dough is used up, layering balls of dough as needed. Sprinkle leftover cinnamon sugar mixture over top. Drizzle with melted butter.
Cover with a dry towel and place pan in a warm place to let rise for 1 hr. Preheat oven to 204 degrees C.
Bake rolls in preheated oven for 25 minutes. Remove from oven and place on cooling rack while you make icing.
Use a hand mixer or stand mixer to beat together cream cheese, salted butter, powdered sugar, milk and Vanilla Extract until smooth.
Place icing in a decorating icing bag or a strong Ziploc bag. Snip off the end and squeeze out in desired pattern over the baked cinnamon rolls. (I snipped my pastry bag exactly at the 6 cm wide spot.)
Cut into wedges or allow everyone to pull-apart the rolls as desired!
Recipe by My Gluten-Free Kitchen
Madagascar Bourbon Pure Vanilla Extract
