Cinnamon Rolls

Start with activating the yeast. To do this you will need to warm the milk to 100-110ºF. Add the 1 TBSP. of sugar and the 2 1/4 tsp. of yeast. Stir, and let sit for about 15-20 minutes, or until you have a nice set of froth on top.

Add the GF All Purpose Flour, tapioca starch, salt, xanthan gum, and baking powder together in a bowl and whisk it until well combined. Set aside.

While the yeast is activating, add the egg whites to your mixer and mix on medium speed for 3 minutes.

Add 1 egg yolk and beat on medium speed for 1 minute.

Add the butter and beat on medium speed for 1 minute.

Reduce speed to low and add the yeast mixture to the mixer.

Add the dry ingredients to the mixer slowly while it is on low speed. You can add 1 cup at a time if that’s easier. Once you add all of it, allow to fully blend and then turn the mixer off. Scrape down the sides.

Place a piece of plastic wrap over the top and allow it to rise for 30 minutes.

Once it is risen, lay a piece of plastic wrap on your work space. You will probably need it about 2 feet long. Sprinkle the powdered sugar evenly. Spoon the dough evenly through the middle of the plastic wrap, leaving 4 inches on top and 4 inches on the bottom.

Lay another piece of plastic wrap on top and roll the dough evenly in all directions to be about 1/4 inch thick.

Once the dough is rolled out, remove the plastic wrap on top and gently spread the butter all over the entire rolled out dough.

In a bowl, whisk together the sugars and cinnamon. Sprinkle it all over the top, covering the entire piece of the dough.

Preheat the oven to 350ºF and grease a baking dish. I used coconut oil.

Gently fold over the bottom piece of dough and slightly pinch it so that it adheres slightly. This will be the middle of your cinnamon roll. Pull up the plastic wrap slowly and gently while pushing the dough forward to make it roll. Be careful and take your time. After each roll you can squeeze it a little to make sure that there are not any gaps between the dough. Continue to do this until you have formed your roll.

Once you have your roll, take a thin piece of string or thread and gently shimy it under the roll. Measure about an inch and with each hand holding one side of the thread, gently pull the thread up. This will slice the rolls nice and clean with ease. Continue to do that until you get about 6-8 rolls, depending on how you formed your roll.

Gently pick up each roll and place it in your baking dish. Bake them for 30-32 minutes. A toothpick should come out clean when they are done.

Allow them to cool for about 15-20 minutes.

Cream Cheese Icing

With a mixer beat the butter, cream cheese, vanilla, and sifted powdered sugar until it is smooth and fluffy.

Let the cinnamon rolls sit for 20 minutes and then add the icing and serve warm. Enjoy!