Warm cinnamon rolls complete with a gooey brown sugar filling and cream cheese icing!
Course Breakfast, Dessert
Cuisine American
Keyword cinnamon, eggless, gluten free
Prep Time 30 minutesmins
Cook Time 25 minutesmins
Total Time 55 minutesmins
Servings 12servings
Calories 274
Author Taleen Benson
Ingredients
2 ½cups (370g)gluten free flour blend
¼cup (25g)granulated sugar
2teaspoonsbaking powder
¼teaspoonsalt
½cup (113g)unsalted butterroom temperature, cubed
¾cup (180ml)whole milkroom temperature
For the filling:
½cup (50g)brown sugarpacked
4tablespoons (56g)unsalted butterroom temperature
2tablespoonsgranulated sugar
2teaspoonscinnamon
½teaspoonvanilla extract
¼teaspoonsalt
For the icing:
4ouncescream cheeseroom temperature
⅔cup (75g)powdered sugarsifted
3tablespoonswhole milk
Instructions
Preheat the oven to 350°F. Grease a standard muffin tin and set aside.
In a medium bowl, whisk the flour, sugar, baking powder, and salt together. Add the butter and stir to combine. Stir in the milk. Transfer to a stand mixer fitted with the hook attachment and knead for about 3 minutes.
2 ½ cups (370g) gluten free flour blend, ¼ cup (25g) granulated sugar, 2 teaspoons baking powder, ¼ teaspoon salt, ½ cup (113g) unsalted butter, ¾ cup (180ml) whole milk
Transfer the dough onto a lightly floured surface and knead with your hands for another 1-2 minutes. Roll dough out to a 9"x12" rectangle.
To make the filling, whisk together the brown sugar, butter, granulated sugar, cinnamon, vanilla, and salt. Spread filling onto dough in an even layer, leaving a bit of a border around the edges, and press the filling in with your hands.
½ cup (50g) brown sugar, 4 tablespoons (56g) unsalted butter, 2 tablespoons granulated sugar, 2 teaspoons cinnamon, ½ teaspoon vanilla extract, ¼ teaspoon salt
Starting with one of the short edges, gently roll the dough tightly. If the dough is sticky, add a sprinkle of flour to your hands to help with the rolling. Pinch the edges to seal. Use a serrated knife to cut into 12 even pieces. Arrange into your prepared pan and bake for 25-30 minutes.
To make the icing, stir the cream cheese with the powdered sugar until smooth. Add milk, one tablespoon at a time, and mix to incorporate. Allow rolls to cool slightly before frosting and serving.