Warm cinnamon rolls complete with a gooey brown sugar filling and cream cheese icing!
Course Breakfast, Dessert
Keyword cinnamon, eggless, gluten free
Prep Time 30mins
Cook Time 25mins
Total Time 55mins
Author Taleen Benson
2 ½cups (370g)gluten free flour blend
¼cup (25g)granulated sugar
½cup (113g)unsalted butterroom temperature, cubed
¾cup (180ml)whole milkroom temperature
For the filling:
½cup (50g)brown sugarpacked
4tablespoons (56g)unsalted butterroom temperature
For the icing:
4ouncescream cheeseroom temperature
⅔cup (75g)powdered sugarsifted
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.
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.
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.
The rectangle doesn't have to be perfect, and it's OK if it's not exactly 9"x12".