Ingredients for - Gluten-Free Buttermilk Cinnamon Rolls
How to cook deliciously - Gluten-Free Buttermilk Cinnamon Rolls
1. Stage
Prepare dough: Whisk 2 1/2 cups rice flour, potato starch, sugar, eggs, baking powder, xanthan gum, baking soda, and salt together in a large mixing bowl. Cut in shortening until no lumps remain. Gradually pour in buttermilk and mix until incorporated; add more rice flour if dough feels too goopy. Knead with floured hands until dough is a good, solid consistency, then place in the refrigerator to cool for about 30 minutes.
2. Stage
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
3. Stage
Remove dough from the refrigerator and divide in half. Roll each piece on a floured surface into a 9x12-inch rectangle.
4. Stage
Mix brown sugar and cinnamon for filling together in a bowl. Spread 1/2 of the butter over each dough rectangle. Sprinkle with cinnamon-sugar mixture, then spread nuts evenly over top. Starting at the long edges, roll each rectangle into a log, then cut each into 12 slices with a very sharp knife or dental floss. Place rolls in the prepared baking pan.
5. Stage
Bake in the preheated oven for 45 minutes.
6. Stage
Meanwhile, prepare frosting: Mix confectioners' sugar, cream cheese, butter, and vanilla together. Gradually mix in milk until frosting reaches a spreading consistency.
7. Stage
Remove cinnamon rolls from the oven and spread frosting over while still warm.
