180 ml lactose free nondairy milk
120 ml water
7 g dry active yeast
4 tbsp./56 g lactose free butter, melted
600 g Gluten free Flour Blend
30 g. granulated sugar
1 1/2 tsp. gluten free baking powder
1/2 tsp. Gluten free baking soda
1/2 tsp. salt
For the Cinnamon
110 g brown sugar
50 g granulated sugar
7.5 g cinnamon
pinch of sea salt
28 g lactose free butter, melted
For the Frosting
320 g powdered sugar
15 ml hot water
1 tsp. vanilla
Warm up your nondairy milk and water together until lukewarm or at 100*F/38*C. Whisk in your yeast and allow to froth up for 10 minutes.
In a large bowl, whisk together the dry ingredients. Add the lactose free milk and butter into the middle of the flour mix and stir with a wooden spoon.
Your dough will begin to look scrappy. When this begins to happen, ditch the wooden spoon and start kneading the dough in the bowl with your hands.
Knead with the dough until it gets manageable and somewhat smooth.
Roll out on your counter under a piece of parchment paper. This dough shouldn't be too sticky where you have to use another piece of paper to roll out. Roll into a large rectangle--not too thin however, thicker than 1/4"/3 mm though.
Combine the sugar filling in a small bowl and place on top of the dough.
Tightly roll the dough up (use the parchment paper to guide you if you need).Trim the edges and slice in half. Then slice those halves in half until you have eight pieces.
Grease a pan of choice and place the rolls inside, cut-side up. Cover with plastic wrap and allow to rise for 1 hour in a warm, non-drafty space in your kitchen. These should rise enough to be touching each other in the pan now. They will not, however, double in size.
Preheat your oven to 375*F/190*C.
Bake for 18 minutes or until the edges have firmed up. Place the pan on a wire rack to briefly cool down.
Whisk together the icing--you want this thick so if it's runny, use more sugar (or if it's too thick to mix, add a teaspoon of hot water at a time). Pour over the cinnamon rolls.
Recipe adapted from: Good Food