Y'all know I've been working hard to perfect a gluten-free pizza since the beginning of the shutdown. Not going out to eat, seeing everyone else baking bread, and taking the opportunity to make and learn recipes at home really set me on a mission. Now, this recipe isn't about pizza - you are correct. But, this recipe is about jammy cinnamon rolls I managed to make entirely gluten-free and wouldn't have been able to without my pizza endeavors. In the process of making many a tough or dry crust, I discovered the gold standard of gluten-free flour - Caputo gluten-free 00 flour "ideal for bread, pizza, and sweets." True to their statement, it really is ideal. It's happened time and time again, I mix my yeast, warm water, oil and add in my dry ingredients for a ferment that turns out a lifeless blob of dough so delicate I'm afraid to shape it. Not with Caputo - It actually stretches! It's malleable and rises and bakes nearly just like glutinous flour. All of this to say, more baked goods to come now that I've come to know the brilliance that is Caputo gluten-free flour.
Prep Time: 30 minutes
Bake Time: 2 hours
Total Time: 2 hours 30 minutes
Makes: 14 Cinnamon Rolls
1 cup warm milk (I used almond milk)
1/2 cup & 1 tbsp granulated sugar, separated
1 tbsp active dry yeast
2 eggs, room temperature
6 tbsp melted butter
1 tsp vanilla extract
4 1/2 cups Caputo GF Flour (or other All-Purpose Flour)
1 tsp fine grain salt
1 tsp cinnamon
1 tbsp vegetable or canola oil
1 stick butter, melted
1 cup brown sugar, packed
2 1/2 tbsp cinnamon
1 cup jam of choice (I used my berry jam recipe)
8 oz cream cheese, room temperature
4 tbsp butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1/8 tsp fine grain salt
Add milk, 1 tbsp sugar, and yeast to the bowl of your standing mixer. Set aside for 5 minutes.
Add remaining sugar, eggs, butter, and vanilla. Mix on low-medium speed with a dough hook until well combined.
Slowly add the flour, salt, and cinnamon maintaining low-medium speed and increasing to high speed until your dough has formed into a slightly sticky ball. If it's too wet, add 1 tbsp flour at a time until the ball is slightly sticky.
Pour the dough onto a heavily floured surface and knead for 5 minutes or until the dough is smooth.
Add vegetable oil to a large bowl and wipe all sides. Add your dough ball and cover with a warm, damp towel for 1 hour at room temperature.
When your dough has doubled in size, roll it out into a floured surface until 1/4" thick - you should have about a 24x12 rectangle.
Brush on the melted butter, sprinkle the cinnamon and brown sugar, and spread the jam evenly (if you'd like to leave out the jam, omit it here). Roll up the dough and cut into 14 equal rounds.
Place the rolls in a 12" cast iron skillet and cover again with a kitchen towel for 30-45 minutes or until the rolls have doubled in size. While you wait, preheat the oven to 350F.
Bake for 35-30 minutes or until the center is baked through.
While the rolls are baking, combine the butter, cream cheese, powdered sugar, vanilla, and salt and whip in your standing mixer on high heat until creamy. Leave at room temperature for easy spreading.
Remove the cinnamon rolls from the oven and immediately cover them in frosting. Wait 10 minutes before serving and enjoy!