Description
A delicious gluten-free cinnamon roll bread recipe made with Bob’s Red Mill Gluten Free Bread Mix.
Ingredients
Scale
- 1 16 ounce bag Bob’s Red Mill Gluten Free Bread Mix (NOT all purpose flour!)
- 1/2 cup white sugar
- 2 1/4 teaspoons instant yeast (one standard packet)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup whole milk
- 2 eggs (room temperature)
- 6 tablespoons butter (melted then cooled slightly)
- 2 teaspoons vanilla
- ~ 1/4 cup GF all purpose flour for rolling the dough (do not add into the dough itself, just for rolling it out!)
- 6 tablespoons softened butter
- 3/4 cup white sugar
- 1 1/2 tablespoons cinnamon
- 3/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup melted butter
- 4 ounces plain cream cheese
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- To the bowl of a stand mixer, add the flour, yeast, sugar, salt and baking powder. Be sure to use instant yeast and not the yeast packet from the flour.
- The bread mix comes with a package of yeast, but you want to use instant yeast so discard that package or save for another recipe.
- Mix on low until combined with the dough hook.
- Warm the milk in the microwave for about 1 minute or until warm like bath water. You don’t want it too hot or it will kill the yeast, but too cold and it won’t activate the yeast.
- With the mixer running on low, pour in the milk, then the melted/slightly cooled butter, eggs and vanilla extract.
- Mix for about 30 seconds, then scrape down the sides and bottom of the bowl to ensure everything is well combined.
- Add in the carrots, then turn the mixer to medium/low speed and let knead the dough for about 5 minutes.
- Let the dough sit for a few minutes.
- Meanwhile, whisk together the sugar and spices in a bowl and set aside.
- Add the 6 tablespoons of butter to a bowl and melt for about 15-20 seconds, then stir so it just looks softened and not fully melted. Set aside.
- Transfer the dough to a floured surface (I usually use parchment paper and flour it generously with GF all-purpose flour to really ensure no sticking).
- Roll into a 12×15 rectangle using a floured rolling pin.
- Carefully brush the butter on top, then sprinkle with the spiced sugar. Add on the chopped nuts if using.
- Working from the 15 inch end, use a pizza cutter to cut out 12 strips about 1 1/4 inch wide (so each strip will be 1 1/4 inch x 12 inches). You can also make 10 large rolls and cut each 1 1/2 inch wide.
- Roll each strip into the roll and place in a greased 9×13 baking pan.
- Cover with plastic wrap then top with a dish towel and let rise for 1 hour. I will usually just place on top of my oven. You want a slightly warm environment, so if your house is cold, preheat the oven first.
- Toward the end of the hour, preheat the oven to 350 Fahrenheit.
- Once the rolls have risen (they won’t quite double in size but will puff up a bit), bake for 24-30 minutes, depending on your oven and preference.
- Meanwhile, whisk together the melted butter and cream cheese for the glaze, then slowly add in the powdered sugar, 1/2 cup at a time until smooth. Whisk in the vanilla.
- When the rolls are done, let cool for about 5 minutes, then top with the glaze and enjoy!
Notes
- Use instant yeast for best results.
- Ensure the milk is warm but not too hot to activate the yeast properly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg