In our house a tradition has been to have freshly made Cinnamon Rolls on Christmas morning. This is the recipe I have used for the past few years. I will post it as is with notes as to what I did to make it gluten free. They turned out wonderful and taste great the next day if you have any left overs.
What you need:
- 1 (1/4 ounce) package dry yeast
- 1 cup warm milk
- 1/2 cup sugar
- 1/3 cup margarine
- 1 tsp salt
- 2 eggs
- 4 cups flour (substitute a gluten free flour- Gluten Free Pantry All Purpose flour mix works great)
- 1 cup packed brown sugar
- 2 1/2 tbsp cinnamon
- 1/3 cup margarine, softened
- 8 tbsp margarine
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese
- 1/2 tsp vanilla
- 1/8 tsp salt (optional)
- For the rolls, dissolve the yeast in the warm milk in a large bowl.
- Add sugar, margarine, salt, eggs and mix well. Slowly add the flour and mix till well blended
- knead the dough into a large ball, using your hands dusted lightly with flour.
- Put in a bowl, cover, and let rise about 1 hr or until the dough has doubled in size (if using a Gluten Free flour only let sit while you make the filling)
- To make filling combine brown sugar and cinnamon in a bowl
- Preheat oven to 400
- Roll the dough out on a lightly floured surface until it is approx 21 inches long by 16 inches wide (it should be about 1/4 in thick)
- Spread softened margarine over the surface of the dough and sprinkle the brown sugar/cinnamon mixture evenly over the surface
- Working carefully from the long edge, roll the dough down to the bottom edge
- Cut the dough into 1 3/4 inch slices and place in a lightly greased baking pan
- Bake for 10 minutes or until light golden brown
- while rolls are baking combine the icing ingredients and beat well with mixer until fluffy
- When rolls are done spread generously with icing
I found this recipe on food.com and it has become one of my favorites. I was really glad that I was able to use a gluten free flour with it and not have it lose any flavor or texture.