You seriously would never know these were gluten free. They were so delicious. Even if I didn’t have to make them this way I probably would. They also seem to be a bit easier to make.
1/2 cup coconut sugar or cane sugar
1 cup coconut milk, slightly warmed (Note: Not coconut milk from the can. I use So Delicious Coconut Milk. It’s in the refrigerator section by the half gallon milks. However you could use regular milk.)
1/2 cup coconut oil
2 teaspoons vanilla
1 cup sorghum flour
1/2 cup brown rice flour
1 1/2 cups arrowroot flour/starch (I actually combined the arrowroot with tapioca starch.)
1/2 teaspoon baking soda
4 teaspoons baking powder (aluminum free)
4 teaspoons xanthan gun
1 teaspoon sea salt
2 1/2 teaspoons rapid rise yeast
Filling1/2 cup whole cane sugar
1 Tablespoon cinnamon
Combine them in a small bowl.
Icing3/4 cup powdered sugar (I put mine in a coffee grinder and grind it till really fine.)
1 teaspoon vanilla
milk for consistency
4 oz cream cheese (softened)
Directions:Preheat oven to 375 degrees.
Combine butter and sugar with a mixer on medium speed until well mixed. Add in the milk, coconut oil, eggs, , and vanilla. In a separate bowl, combine all dry ingredients and add to the wet mixture, start on low and then beat on high until no lumps remain. The dough should resemble a bread dough at this point, but will be slightly soft and wet.(Approx. 1 min.) You should be able to touch it with your fingers, leave an indentation, but not have it stick to you.
Lay 2 pieces of plastic wrap on your workspace making sure to overlap by a couple of inches. Place 1/2 of the dough onto it and cover with another layer of wrap. Roll the dough out between the layers of wrap with a rolling pin until it reaches about 12 inches by 12 inches square in size. Or in my case a nice roundish circle! Take the top layer of wrap off.
Sprinkle 1/4 cup of sugar cinnamon mixture over the dough.
To roll, lift the edge of the wrap and help the dough roll over itself. Try to get it as tight as you can.
Using a sharp knife, slice the dough into eight even pieces and place into a buttered 9×13 pan; Repeat with the second half of the dough.
Bake for 20 minutes.
While your rolls are cooling make your icing. Combine your sugar, vanilla, and milk; mix well. Add your softened cream cheese. If to thick add a bit more milk. This should be pourable icing.
Pour icing over cinnamon rolls while they are still hot.