Ingredients:

  • 1 cup (240 ml) Whole or 2% Milk, warmed to 105–115°F
  • 2 ¼ teaspoons (7 grams) Active Dry Yeast
  • 1 teaspoon (5 grams) Granulated Sugar (for yeast activation)
  • 3 cups (360 grams) Gluten-Free Flour Blend (with or without xanthan gum)
  • 1 teaspoon (3 grams) Xanthan Gum (if needed)
  • ¼ cup (50 grams) Granulated Sugar (for dough)
  • 1 teaspoon (5 grams) Fine Sea Salt
  • 2 Large Eggs, lightly whisked
  • 6 tablespoons (85 grams) Unsalted Butter, melted and slightly cooled
  • ½ cup (113 grams) Unsalted Butter, softened (for filling)
  • ¾ cup (150 grams) Brown Sugar, lightly packed (for filling)
  • 1 tablespoon (8 grams) Ground Cinnamon (for filling)
  • ½ teaspoon (2.5 ml) Vanilla Extract (for filling)
  • 4 ounces (113 grams) Cream Cheese, softened (for glaze)
  • 2 tablespoons (28 grams) Unsalted Butter, softened (for glaze)
  • 2 cups (240 grams) Powdered Sugar (Icing Sugar), sifted (for glaze)
  • 1 teaspoon (5 ml) Vanilla Extract (for glaze)
  • 2 – 4 tablespoons (30 – 60 ml) Milk or Cream (for thinning glaze)

Instructions:

  1. Gently warm the milk until tepid (105–115°F). Pour into the mixer bowl, stir in the yeast and 1 teaspoon of sugar. Leave for 5–10 minutes until frothy.
  2. In a separate large bowl, whisk together the GF flour blend, remaining granulated sugar, xanthan gum (if needed), and salt.
  3. Add the whisked eggs and cooled melted butter to the yeast mixture. Then, gradually add the dry ingredients on low speed. Increase speed to medium-low and mix for 5–7 minutes. GF dough will be sticky and slack, more like thick batter than elastic dough.
  4. Scrape the sticky dough into a greased bowl, cover tightly with plastic wrap, and place in a warm, draught-free spot. Allow to rise until noticeably puffy and slightly increased in size, about 60–90 minutes.
  5. Lay a large piece of parchment paper on the counter. Lightly dust the parchment paper (and the top of the dough) with GF flour.
  6. Turn the dough onto the parchment paper. Pat it gently into a rough rectangle, then use a rolling pin to roll it out evenly to a 12x18 inch (30x45 cm) rectangle, about ½ inch (1.2 cm) thick.
  7. Cream the softened butter, brown sugar, cinnamon, and vanilla extract until well combined.
  8. Evenly spread the filling mixture over the entire surface of the dough rectangle, leaving a ½ inch border on one long edge.
  9. Starting from the long edge opposite the clean border, use the parchment paper to help you roll the dough tightly into a log. Press the seam to seal.
  10. Using a sharp, un-serrated knife or dental floss, slice the log into 10 equally thick rolls (about 1 ½ inches / 3.8 cm each).
  11. Arrange the rolls cut-side up in a greased 9x13 inch baking dish. Cover loosely with plastic wrap and allow to proof for 30 minutes. They should look slightly puffy again.
  12. Preheat oven to 375°F (190°C). Remove the plastic wrap and bake for 25–30 minutes, or until the tops are deep golden brown and the internal temperature registers 200–205°F (93–96°C).
  13. While the rolls bake, combine all glaze ingredients (cream cheese, butter, powdered sugar, vanilla) in a medium bowl and whisk until smooth. Add milk/cream 1 tablespoon at a time until the desired drizzling consistency is reached.
  14. As soon as the rolls come out of the oven, allow them to cool for 5–10 minutes on a cooling rack. Liberally spoon or spread the glaze over the warm rolls. Serve immediately.