I have been craving sweet, biscuity cinnamon rolls for two weeks and finally got time to make them today, with much success! The dough is mostly Rebecca Reilly's delicious scone recipe from Gluten-Free Baking, with adaptations and additions as needed. If you're the kind of person who glazes cinnamon rolls, then glaze away, but these rolls don't need a glaze.
[This recipe is much easier to deal with than the other cinnamon roll recipe on this site. By a long shot.]
3 tbsp butter, softened
1/2 cup brown sugar
1 1/2 tsp cinnamon
1/2 cup brown rice flour
1/2 cup amaranth flour
1/2 cup sweet rice flour
1/2 cup almond flour
1/4 cup potato starch
2 rounded tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup butter, cold
2 large eggs
1 tbsp liquid honey
1/2 cup whipping cream
First, blend softened butter, brown sugar and cinnamon in a small bowl. Set aside.
Combine flours and starches with baking pwder, xanthan gum, and salt in a large bowl. Whisk until well blended. Cut in cold butter with a pastry blender or two knives until finely crumbed. Beat eggs, honey, and cream with a fork until well blended. Pour over crumbed mixture. Stir well, to make a well-mixed, moist but workable dough.
Turn out on a sheet of parchment or other pliable material that is well dusted with rice flour. Knead the dough 8 to 10 times. Pat out with fingers to a rectangle approximately 12" long and 9" to 10" wide, ensuring the dough is not too thin or weak at any point.
Crumble the reserved butter, sugar, and cinnamon mixture as best you can and sprinkle it over the dough as evenly as you can. Spread gently with fingers to ensure coverage, leaving one lengthwise edge uncovered so it will seal. Be careful not to tear dough. Roll the dough gently into a log lengthwise. Cut the 12" tube into approximately 16 pieces, 3/4" each. Set 2" apart on a parchment or silicone-lined baking sheet.
Bake at 400F for 10 to 12 minutes, until puffed outwards and golden on top.
Makes 16 rolls to serve with hot tea.
