Is anyone else here completely obsessed with cinnamon rolls? Growing up, I think the smell of cinnamon rolls is one of the only things that could get me up in the morning. I remember laying in bed on a Saturday morning, smelling that wonderful cinnamon smell, and immediately springing out of bed to make sure I got a couple...or three. Cinnamon rolls have always been my weakness.
Maybe it's because I'm pregnant, but baked goods have sounded all the more better the past few weeks, so I decided to try my hand at some gluten free cinnamon rolls. Cinnamon rolls already seem to be a pretty Fall-y breakfast with them being all warm and gooey, but I decided to give it even more of a Fall twist by putting a bit of pumpkin pie spice in along with the cinnamon. I know a lot of people don't necessarily like nuts in their cinnamon rolls, so I simply crushed some honey roasted pecans and sprinkled them on top of the cream cheese frosting. Let the mouth-watering commence.
This recipe is perfect for a slow Saturday morning where you can take your time making breakfast, sipping coffee, and listening to some oldies.
QUICK NOTE: I highly recommend weighing your flour ingredients with a kitchen scale for this recipe. I have found that it is more accurate than measuring with a measuring cup. If you do use a measuring cup, make sure you are spooning your flour into the cup instead of scooping the flour of of the bag with the measuring cup. It's a more accurate way to measure!
GLUTEN FREE CINNAMON ROLLS WITH PUMPKIN PIE SPICE, CREAM CHEESE FROSTING & HONEY ROASTED PECANS
- 2 1/4 tsp active dry yeast
- 1/4 cup warm water, 110°F degrees
- 1/2 cup granulated sugar, divided
- 1 3/4 cup (277g) brown rice flour, plus more for dusting
- 1 cup (165g) potato starch
- 1/2 cup (68g) tapioca flour/starch
- 1 Tbsp xanthan gum
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 3/4 cup + 1 Tbsp milk, warmed to 110°F
- 4 Tbsp unsalted butter, partially melted
- 2 Tbsp canola oil
- 2 large eggs
- 1/2 vanilla bean
- 6 Tbsp unsalted butter, partially melted
- 3/4 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1/2 tablespoon cinnamon
- 1/8 tsp salt
- 3 tablespoons butter, softened
- 2 tablespoons cream cheese, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla bean paste
- dash of salt
- Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper (or use a round baking dish like the one I used).
- In a large bowl, whisk together yeast, 1/2 tsp of the granulated sugar (from the 1/2 cup) and the water. Let rest 5 minutes.
- Meanwhile, in a smaller bowl, whisk together rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda and salt, set aside.
- To the proofed yeast mixture, add warm milk, the remainder of the 1/2 cup of sugar, 1/4 cup butter, oil, eggs, and vanilla bean seeds (scrape them out of your vanilla bean) and blend mixture to combine. With mixer set on low, slowly add dry ingredients. Once incorporated, increase mixer speed to medium-low and mix for 2 minutes.
- To roll your dough, first place two sheets of plastic wrap (overlapping slightly on the long edge) on your surface. Dust plastic wrap lightly with rice flour then drop dough mixture onto plastic wrap. Sprinkle top of dough lightly with rice flour then spread two more long sheets of plastic wrap over dough. Roll dough out into a 16 by 13-inch rectangle.
- For the filling, spread the 6 tablespoons of butter over the dough. Whisk together brown sugar, pumpkin pie spice, cinnamon and salt. Sprinkle evenly over melted butter.
- Starting on the long edge, roll dough snuggly to opposite side using plastic wrap to lift and roll the dough. Press end seam together with fingertips. Cut dough into 12 equal portions.
- Carefully lift rolls to the prepared baking dish, aligning them side by side. Bake in preheated oven 20 - 25 minutes.
- While your rolls are baking, prepare your frosting. Combine all of your frosting ingredients and mix with a mixer until smooth.
- Once your rolls are done, let them cool slightly and then spread some frosting on top. Crush your honey roasted pecans and sprinkle on top of icing. Serve immediately for warm gooey goodness.