- 3 1/2 - 4 cups gluten free flour blend…
- 1.5 cups sorghum flour or brown rice flour
- 1.5 cups potato starch or corn starch
- 1 cup tapioca flour
- 2 tsp xanthan gum
- 2 1/2 tsp baking powder
- 1/2 cup sugar or use stevia for part
- 6 tbsp butter room temperature
- 2 large eggs room temperature, lightly beaten
- 1 cup milk room temperature
- 1/4 cup butter melted
- 1 cup brown sugar
- 2 tbsp ground cinnamon
- 1 cup icing sugar
- 1 tbsp milk a bit more if necessary
Preheat the oven to 350° F. Oil a one-dozen muffin tin and set aside.
In a large bowl, place 3 1/2 cups of the flour blend, xanthan gum, baking powder, the sugar, and whisk well. Add the softened butter and crumb in with your hands until blended with a bit of the butter showing. Add the eggs & milk and mix until the dough comes together. The dough should be smooth and relatively easy to handle. If the dough seems sticky, add a bit more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.
Turn the dough out onto a piece of lightly floured unbleached parchment paper. Sprinkle the dough lightly with extra flour and roll it into a 12-inch by 15-inch rectangle, about 1/4 inch thick. Fix any especially rough edges.
Spread the dough with melted butter. Mix the brown sugar and cinnamon and spread it evenly over the top, leaving about 1/4 inch of room around the edge. Roll the dough into a tightly formed long roll. Slice into twelve equal pieces, each about 1 inch thick. Place each roll in a well of the prepared muffin tin.
Bake in the center of the oven for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them. Remove from the oven and allow to cool until the rolls are firm enough to handle (about 10 minutes), then transfer to a wire rack to finish cooling. Be sure to remove the rolls from the muffin tin before they are completely cool, or they will begin to stick to the muffin tin.
While the rolls are cooling, mix the icing sugar and 1 tbsp of milk. Mix well until a thick paste forms. Adjust with more milk if necessary until the glaze is thick but pourable. Drizzle or spread the icing on the cooled rolls before serving.
Adapted from a recipe at https://glutenfreeonashoestring.com