Gluten Free Cinnamon Roll recipe

Cinnamon Rolls

1 3/4 cups of warm water

2 packs or 4 1/2 tps

active dry yeast (let yeast sit in warm water for 5 minutes do not make the water to warm or it will kill the yeast)

5 cups of Bob’s red mill white rice flour (you will need an extra half cup-cup later when mixing) I actually mill my own rice flour but Bobs red mill is the next best if you don’t have a miller.

1/2 cup of sugar

1/4 melted butter

1/2 teaspoons of salt

2 eggs

Psyllium husk ( 4TBS husk in 1 cup and 8 tsp cold water mix let sit for 40 seconds)

2 tsp xanthan gum

Mix all together. (I did in stand mixer for 10 minutes and added extra flour as needed)

Oil bowl place dough in bowl and let sit in a warm place for an hour( my oven has a bread proof setting so I put it in there with a damp paper towel over the bowl)

After the hour shape dough into a flat rectangle.

Melt 1 stick of butter

Poor butter on to dough and spread

Cover dough with brown sugar

Sprinkle cinnamon on top

Slice dough into strips and roll strips( way easier then rolling the whole thing and trying to cut it)

Place into a greased pan

Put in oven 425 for 20 min

Vanilla Maple icing

I eye balled everything so I’ll just put the ingredients

Powder sugar

Pure maple syrup

Vanilla extract

Melted butter

Drizzle on top or spread on top when you put it on your plate!

Enjoy