These buttery, gluten free cinnamon rolls are easy to make and will fill your kitchen with the delightful smell of cinnamon.
Ingredients for Pastry
- 2 cups gluten free flour mix (I use a cup-for-cup blend available at most supermarkets)
- 2 tbsp granulated sugar
- 4 tsp baking powder
- 1/2 tsp cream of tarter
- 1/2 cup chilled salted butter
- 1/2 tsp salt
- 2/3 cup milk
Ingredients for Filling
- 1/2 cup salted butter at room temperature
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
Ingredients for Frosting
- 1/4 cup butter at room temperature
- 1/4 cup cream cheese
- 2 cups icing sugar
- 1 tsp vanilla
- Sweet cream as needed for desired consistency
Preheat oven to 450 F. Combine dry ingredients for pastry. Cut in butter with 2 table knives or pastry cutter until consistency is dry and crumbly. Make a well in the mixture and add milk gradually using a fork. Dough should be a bit sticky. Knead gently until dough forms a ball and all dry ingredients are incorporated. Turn out on a surface which has been lightly floured with gluten free flour. Pat into a rectangular shape about 1/2 inch thick and roughly 10″ x 14″.
Spread the softened butter evenly over the surface. Sprinkle on the brown sugar to evenly cover the butter. Add a generous amount of cinnamon by sprinkling over the sugared surface.
Starting along the long edge, gently roll up the pastry. The pastry may crack, don’t panic! Just smooth it together and keep going. Pinch together the final edge to seal. Using a sharp knife, cut into 12 equal pieced. Place the rolls into an un-greased muffin tin.
Bake at 450 F for 15 – 18 minutes. Test for doneness by pressing lightly with your finger in the center of a roll. If the roll is crisp to the touch and it springs back easily, it is done.
Prepare frosting by creaming together the butter and cream cheese using an electric mixer on high speed. Lower the speed and add the icing sugar and vanilla. Add a bit of cream if necessary to get the spreading consistency you desire.