Growing up, I enjoyed Burger King's cinnaminis: a six-pack of mini cinnamon rolls with vanilla icing dip. I can't recall if they're actually called cinnaminis, or if that's a name my mom and I used. Either way, they were delicious. I pulled apart each mini layer by layer and dunked it in frosting. This says a lot about my eating habits as a grown up.
I can't remember the last time I ate fast food breakfast, but making my own cinnamon rolls and dipping them in homemade vanilla frosting brought me back to a time where street-wide yard sales happened in the summer and I ate sugary goodness on the front steps.
The difference between then and now is that I had just as much fun making the cinnamon rolls as I did eating them.
Gluten-Free Cinnamon Rolls (from Gluten Free on a Shoestring)
For the Rolls
3 1/3 to 4 cups gluten-free flour blend (I used Cara's All Purpose Flour Blend)
2 tsp xantahn gum
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup granulated sugar
6 Tblsp earth balance butter at room temp
2 eggs at room temp, lightly beaten
1 cup almond milk, at room temp
For the Filling
1 cup light brown sugar
2 Tblsp ground cinnamon
1/8 tsp salt
4 Tblsp earth balance butter, melted and cooled
For the Icing
1 cup powdered sugar
1 Tblsp almond milk, plus more if needed
Preheat your oven to 350ºF. Grease a muffin tin–grease it really well–and set aside.
Whisk together flour, xantahn gum, baking powder, salt, and granulated sugar. Add the butter, eggs, and milk, whisking until the dough comes together. I suggest you start using your hands. If the dough is sticking to you, add more flour by the tablespoon and knead it until the dough is smooth.
Turn the dough onto a piece of floured parchment paper, sprinkle it with some flour, and roll it into a 1/4-inch thick 12 x 15-inch rectangle (if you want mini rolls, see below the mouthwatering photo).
Make the filling.
In a medium bowl, combine all of the filling ingredients and mix until well. Use a spatula to spread the filling in an even layer over the top of the dough, leaving about 1/4-inch around the whole rectangle. Start rolling! Roll the dough beginning with the short side and roll away from you. Slice the roll into twelve equal pieces, about an inch thick. Place the rolls in the muffin tin.
Bake for about 25 minutes, or until the rolls begin to turn golden brown and the filling bubbles out of them. Warning! This filling, though extremely tempting while hot and gooey, is too hot to eat off of the muffin tin. Don't do it.
Allow your rolls to cool in the tin on a wire rack for about 10 minutes, then remove them from the muffin tin. While they're cooling, make the icing. Combine powdered sugar and milk and mix until a thick paste forms. Add more milk by the 1/4 tsp until the glaze reaches a pourable consistency. Drizzle the icing on the cooled rolls before serving.
If you follow these instructions to the letter, you'll get normal sized cinnamon rolls; if you do what I actually did, you'll get some normal sized and some mini.
When it comes to rolling out dough, I suck. It's never a rectangle or the right size. Rather than roll out the whole amount, I rolled my dough in two batches. This resulted in one roll with regular sized cinnamon rolls and one roll with mini cinnamon rolls because I didn't separate the dough into equal sized chunks before rolling. What I learned was this recipe is great if you want to make cinnaminis! Roll the dough in small chunks to make each cinnamon roll smaller.
I preferred the cinnaminis because these rolls are fairly dense. Mini ones pulled apart and dipped well.
Overall, this recipe didn't disappoint; however, I prefer yeast risen rolls. For a quick yeast roll, check out Bob's Red Mill Gluten-Free Pizza Crust Mix.