Ingredients
Scale
- 1 16 ounce bag bob’s red mill gluten free bread mix not all purpose flour
- ½ cup white sugar
- 2 ¼ teaspoons instant yeast one standard packet
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup whole milk
- 2 eggs room temperature
- 6 tablespoons butter melted then cooled slightly
- 2 teaspoons vanilla
- ~ ¼ cup GF all purpose flour for rolling the dough
- 6 tablespoons softened butter
- ¾ cup white sugar
- 1 ½ tablespoons cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ cup chopped walnuts or pecans optional
- ¼ cup melted butter
- 4 ounces plain cream cheese
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla
Instructions
- In a stand mixer bowl, combine the gluten-free bread mix, yeast, sugar, salt, and baking powder, ensuring to use instant yeast.
- Mix on low speed until blended.
- Warm the milk in the microwave until it feels like bathwater; be cautious not to overheat.
- With the mixer on low, gradually add the warm milk, melted butter, eggs, and vanilla extract.
- Mix for about 30 seconds, scraping down the bowl to combine everything well.
- Incorporate the carrots and knead the dough with the mixer on medium/low for around 5 minutes.
- Allow the dough to rest for a few minutes.
- Meanwhile, whisk together the sugar and spices in a separate bowl.
- Melt 6 tablespoons of butter in a bowl until softened, not completely melted.
- Transfer the dough to a floured surface and roll it into a 12×15-inch rectangle.
- Brush the softened butter on top of the dough, sprinkle with the spiced sugar, and add nuts if desired.
- Cut the dough into 12 strips using a pizza cutter, with each strip measuring about 1 1/4 inches wide.
- Roll each strip into a roll and place in a greased 9×13 baking pan.
- Cover the pan with plastic wrap and a dish towel, letting it rise in a warm spot for an hour.
- Preheat the oven to 350°F towards the end of the rising time.
- Once risen, bake the rolls for 24-30 minutes, checking for doneness.
- While baking, prepare the glaze by whisking together melted butter and cream cheese, then gradually adding powdered sugar until smooth, followed by vanilla.
- Allow the rolls to cool for 5 minutes after baking, then drizzle with the cream cheese glaze before serving.
Notes
For best results, ensure the milk is warm but not hot to keep the yeast active.
If the dough feels too sticky, use additional gluten-free flour for rolling.
These rolls can be made ahead and frozen; simply reheat before serving.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 280
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.