Soft and gooey cinnamon rolls that are not only gluten-free but also low sugar.
1/2cupBrown Rice Flour80g
1 1/2teaspoonXanthan Gum
2 1/2teaspoonBaking Powder
2tablespoonsCream Cheese, softened
3/4cupPowdered Erythritol (like Swerve)Substitution: Use favorite powdered sweetener
Preheat oven to 350 degrees F. Warm milk and 1 tablespoon butter in a microwave for 45-60 seconds. Combine with yeast, sugar, and xylitol in a large mixing bowl. Let stand for 5-10 minutes. Add olive oil, egg, and vanilla.
In a medium bowl, mix together potato starch, brown rice flour, tapioca flour, almond flour, baking soda, xanthan gum, baking powder, and salt. Slowly add to yeast mixture. Beat for 2 minutes on medium in an electric mixer.
Roll out the dough into a 10" x 13" rectangle. Dough will be very sticky. To aid in rolling, place plastic wrap underneath dough and on top of dough and then proceed to roll out.
Spread or place small clumps of butter onto the dough evenly. In a small bowl, mix together the coconut sugar and the cinnamon. Sprinkle evenly on top of the dough.
Roll the dough into a log by starting on one edge of the rectangle and rolling dough. Use the plastic wrap to pull the dough into a log shape.
Use potato starch to dust a knife and outside of roll. Slice log into cinnamon rolls at the desired thickness, approximately 1 1/2 inches thick. Place in a greased pie pan.
Let rise in a warm and moist place for 15 minutes. Alternatively, proof the rolls in the microwave. Place a glass of water and the pie pan in the microwave. On 10% power, microwave for 3 minutes. Do not remove the rolls and let sit for 3 minutes. Microwave again at 10% power for 3 minutes. Let sit in microwave for 6 minutes.
Bake for 22-27 minutes, until light golden brown.
Beat butter and cream cheese in an electric mixer. Add erythritol and mix until smooth. Add vanilla extract and a dash a salt. mix until thoroughly combined. Spread over cinnamon rolls while warm.