Regular Cinnamon Rolls
Rolls
1 cup milk (I use evaporated milk in a can)
1/2 stick salted butter
1 packet active dry yeast
1/4 cup sugar
1 egg, large
1 dash of salt
1 tsp vanilla or almond extract
3 1/2 cups flour, all purpose
Heavy Cream
Filling
1 stick salted butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 1/2 Tbsp. cinnamon
1 tsp vanilla extract
Icing
8 ounces cream cheese, softened
2 cups powdered sugar
1 tsp vanilla or almomd extract
3–4 Tbsp. milk (add a little.at a time)
Melt butter in a small, bowl in the microwave for 40-45 seconds, or until melted. Pour into a medium size bowl and set aside.
Heat milk in the same small microwave-safe bowl in the microwave for 45 seconds and pour in the bowl with the melted butter.
Stir in sugar and yeast packet until dissolved. Cover with a tea towel and let sit for 10 minutes.
While you are waiting for mixture to activate, preheat your oven to 170 degrees F.
After 10 minutes, the yeast mixture should be foamy. Remove towel and add in egg, salt, and vanilla.
Add in flour in 1/2 cup increments, folding in with a spatula until combined.
Form dough into a round ball in the bowl and cover with a tea towel. Turn your oven off and place covered dough in the warm oven to proof for 10 minutes.
While dough is proofing, begin preparing your cinnamon filling. In a medium size mixing bowl,, combine butter, brown sugar, sugar, cinnamon, and extract and mix with a fork until combined. Set aside.
After dough has proofed for 10 minutes, remove towel and place dough on a clean, floured surface.
Preheat oven to 350 degrees
Use a rolling pin and roll the dough to form a rectangle approximately 14x18 inches.
Use an offset spatula to spread the cinnamon mixture on the dough about 1 inch from the edges.
Starting with the long side, tightly roll to form a log.
Spray 9x13 inch baking dish with cooking spray.
Use a serrated knife to slice the dough into approximately 1 inch slices.
Place rolls into prepared baking dish with the sides touching.
Drizzle heavy cream over the top of the cinnamon rolls.
Bake for about 30 minutes or until the cinnamon rolls are a light golden brown.
While cinnamon rolls are baking, prepare cream cheese icing. Using a fork combine softened cream cheese, powdered sugar, vanilla extract, and milk (add little at a time) in a bowl. Mix until smooth and continue adding milk until desired icing consistency is reached.
Spread cream cheese icing on warm cinnamon rolls.
Gluten-Free Cinnamon Rolls
Rolls
1 cup milk (evaporated milk works great)
½ stick salted butter
1 packet active dry yeast
¼ cup sugar
2 large eggs (room temperature)
1 dash salt
1 tsp vanilla or almond extract
3½ cups King Arthur Gluten-Free 1:1 Baking Flour
2–3 Tbsp additional milk (as needed)
Heavy Cream
Filling
1 stick salted butter, softened
½ cup brown sugar
½ cup sugar
1½ Tbsp cinnamon
1 tsp vanilla extract
Icing
8 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla or almond extract
2–4 Tbsp milk (add a little at a time)
Make the Dough
Melt ½ stick butter in a microwave-safe bowl for 40–45 seconds. Pour into a large mixing bowl.
Heat the milk in the same bowl for about 45 seconds (warm, not hot). Add it to the melted butter.
Stir in the sugar and yeast until dissolved. Cover with a towel and let sit for 10 minutes, until foamy.
Preheat oven to 170 degrees F, then turn it off once preheated.
Once yeast is foamy, add the eggs, salt, and vanilla extract. Stir well.
Add the gluten-free flour ½ cup at a time, mixing with a spatula until combined.
Add 2–3 tablespoons additional milk, a little at a time, until the dough is soft and slightly sticky.
(Dough will be thicker than batter but softer than traditional dough.)
Cover the bowl with a towel and place in the turned-off warm oven for 10 minutes.
Prepare the Filling
While the dough rests, mix softened butter, brown sugar, sugar, cinnamon, and vanilla in a bowl until fully combined. Set aside.
Roll & Assemble
Remove dough from oven. Place on a lightly GF floured counter.
Roll into a 14 x 18-inch rectangle. Lightly dust with GF flour if needed.
Preheat oven to 350°F.
Spread the cinnamon filling evenly over the dough, leaving about 1 inch around the edges.
Roll the dough tightly from the long side into a log.
Spray a 9x13-inch baking dish with cooking spray.
Using a serrated knife, slice into 1-inch rolls and place them into the baking dish with sides touching.
Drizzle heavy cream over tops of the cinnamon rolls.
Bake
Bake for 30–35 minutes, until set and lightly golden.
If the tops brown too quickly, loosely tent with foil.
Make the Icing
While rolls bake, mix cream cheese, powdered sugar, vanilla, and milk in a bowl until smooth. Add milk slowly until desired consistency is reached.
Spread icing over warm cinnamon rolls.
Notes for Best Results
Gluten-free dough will not rise like regular dough — this is normal.
Dough is easier to handle slightly chilled if it feels sticky.
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