Gluten-Free Cinnamon Rolls - Yummy!!!

Once again, I have set out to make something for my daughter that she is unable to eat now that she must eat gluten-free.  Sure, I could buy some mixes and make something the easy way, but, as I have stated previously, most gluten-free foods and recipes do not taste like the original gluten-filled foods.  So, I continue on my quest to make sure that my daughter wil be able to continue to have the same flavor-filled foods even while eating gluten-free.

Today's effort was cinnamon rolls.  It was my first try which turned out fairly well for a first go at it. I am slowly learning which is making it easier to make things right the first time.  I found a recipe that looked like what I have made in the past and then began to change it to be gluten-free.  What made these even easier was using my bread machine for the dough.  Here it is.

GLUTEN-FREE CINNAMON ROLLS

1 pkg. Hodgson's Farm active dry yeast, high yeild package
1 cup warm skim milk
1/2 cup sugar
1/3 cup butter-flavored crisco shortening
1 tsp. salt
2 eggs
1 1/2 cup gluten-free oat flour (I make my own using gluten free oatmeal)
3 cups Bob's Red Mill gluten free baking flour
2 tsp. vanilla
2 tsp. xantan gum

Filling:
1 1/2 cup packed brown sugar
1 stick butter, softened
4 Tbsp. ground cinnamon

Mix together milk and yeast.  Add to the pan in the bread machine.  Add the following in order:  oat flour, baking flour, sugar, eggs, butter, xanthan gum, salt, vanilla.  Set machine to dough setting and begin cycle.  You will need to scrape the sides in order for it to mix properly. 

When the cycle of kneading and rising is complete, place dough ball on a lightly floured (gluten-free of course) surface and roll the dough out to about 1/4 to 1/2 inch thick.  it will need to be in a rectangle. 

Make the filling by mixing filling ingredients together.  Spread it evenly on the top of the dough.  At one long edge of the dough, leave about 1/2 to 1 inch without any filling so that you can seal the dough together.  Working from the opposite long end, roll the dought as tightly as you can.  Cut into 2 inch slices.  Spray a glass baking pan with gluten-free cooking spray.  Place slices in glass baking pan no more than 1 inch apart.  Bake at 400 degrees for 13 - 15 minutes or until golden brown.   (It is essential to use a glass baking pan as they turn out better.)

I don't make icing, but I do use cream cheese frosting as my icing.  Just make sure you get a gluten free one.  I put my icing on while the cinnamon rolls are hot.  By doing this, it melts down the side. 

We all had to have more than one of these each so I am guessing this means there were a hit.  The flavor is almost just like the gluten-filled kind, and they definitely don't taste gluten-free.  I hope you enjoy your cinnamon rolls as well.