Want some incredible cinnamon rolls that are also incredibly easy to make? This recipe is it! I used this recipe and modified it slightly to meet our needs, and used my flour blend in place of the mix...they came out amazing!
Seriously look and how well they rose and how fluffy they got!
1 cup warm water
1 tablespoon quick rise yeast
1/2 cup sugar, separated
1/4 cup dairy-free margarine
3 1/4 cup gluten free flour blend
1/4 teaspoon salt
1/4 cup margarine, melted
1/2 cup brown sugar or coconut sugar
2 teaspoons ground cinnamon
Preheat oven to 375F. Grease an 8x8 pan and set aside.
In a small bowl mix together the warm water, yeast, and 1 tablespoon sugar. Allow the mixture to proof for about 5 minutes.
In a large mixing bowl, cream together the remaining sugar and the margarine. Add in the eggs and then the yeast mixture. Slowly add in the flour and salt and mix on high for about 2 minutes.
Dust a long sheet of parchment paper with gluten free flour and spread the dough out onto it. Place a second parchment paper on top of the dough, and roll it out to a nice long rectangle about 1/4"-1/2" thick. Remove the top parchment paper and brush the dough with the melted margarine from edge to edge. Combine the cinnamon and sugar and sprinkle the mixture over the melted butter, covering from edge to edge. Pick up the short end of the parchment paper and begin to carefully roll the dough over itself, while peeling off the parchment paper.
Cut the roll into 1-1 1/2" piece and gently place them into the prepared baking dish. Let the rolls rise for 30-40 minutes.
Bake and 375F for 20-25 minutes. Remove from oven and flip out onto a plate and top with the vanilla glaze.
2 cups powdered sugar
1 tablespoon dairy-free margarine, melted
1 teaspoon vanilla
2-4 Tablespoons dairy-free milk