Gluten Free Cinnamon Rolls

Gluten Free Cinnamon Rolls

Dry Ingredients:

• 2 C sorghum flour
• 2 C tapioca starch/flour
• 1/2 tsp. baking soda
• 4 tsp. baking powder
• 4 tsp. xanthan gum
• 1 tsp. salt (can omit if using salted butter)
• 1 Tbsp. quick rise yeast
• 2 Tbsp. sweet rice flour (set aside for later)

Wet Ingredients:

• 4 Tbsp. softened butter
• 1/2 C sugar
• 1 C warm buttermilk
• 2 eggs
• 1/2 C oil
• 2 tsp vanilla

Filling Ingredients:

• 2-4 Tbsp. Butter
• 1 C brown sugar
• 1/2 C nuts (finely chopped) *optional
  
• 1-2 Tbsp. cinnamon

Frosting Ingredients:

• 2 Tbsp. softened cream cheese
• 1/4 C milk
• 1 C powdered sugar
• 1 tsp. vanilla

Directions:

1. Cream together butter and sugar.
2. Combine sugar mixture with warm milk, eggs, oil, and vanilla.
3. In seperate bowl, combine all of the dry ingredients except the sweet rice flour.
4. Slowly add dry ingredients to wet ingredients.  Beat until thoroughly mixed.
5. Sprinkle working surface with sweet rice flour.  Coat rolling pin with sweet rice flour.  Roll dough out into a large rectangular shape.  Add a little sweet rice flour as you roll if the dough gets too sticky.
6. Combine filling ingredients (minus butter).  Spread a layer of butter on dough.  Spread the filling over the buttered dough.
7. Gently roll the dough to create a log.
8. Cut the log into even pieces.  (I like large cinnamon rolls, so I cut larger pieces.)
9. Place cinnamon rolls in greased round cake pan. (I had a few extras that I placed in another pan.)
   
10. Bake at 375 for 20 minutes until golden brown.
11. Remove from oven and allow to cool slightly while making the icing.
12. Combine frosting ingredients - slowly add milk until it reaches the consistency you desire.  Spoon over warm rolls.  Serve and enjoy.