Gluten Free Cinnamon Rolls

For Dough:
2 1/2 C All-purpose gluten free flour (I used self raising g/f flour)
1/2 C tapioca starch
1 Tbsp rapid rise yeast
3 Tbsp white sugar
1/2 tsp salt
2 tsp xanthan gum
1 tsp guar gum ( I just used 3 tsp guar gum)
1/4 C instant vanilla pudding mix, dry (make sure this is g/f - some aren't)
1 tsp baking powder
4 Tbsp butter or margarine
1/2 C water
3/4 C Milk
1 egg, room temperature
1 tsp cider vinegar ( I used apple cider - can usually find in health food section at coles)
2 Tbsp oil (I used vegetable)
1 tsp vanilla

For Filling: (just combine all ingredients):
2 Tbsp butter/margarine (melt in microwave)
1/2 C firmly packed brown sugar
2 Tbsp cinnamon
*note you can add 1/2 C raisins or pecans to filling once above has been mixed - if desired)

For Topping (to be added prior to baking):
2 Tbsp butter/margarine
1/3 C brown sugar
1 Tbsp corn syrup (I used glucose syrup - its still derived from corn)
2 Tbsp whipping cream
pinch of salt

*If you prefer white icing - just combine 3/4 C of confectionery sugar, 1 tsp vanilla extract and milk to thicken (use Tbsp to add the milk until you have right consistency) - to be added after scrolls have cooled.

Directions:

For dough:
1. Preheat oven to about 190 C. Mix all dry ingredients (except the sugar) until combined then set aside
2. In a separate bowl, put water and margarine/butter in microwave until the margarine/butter has melted. Remove and stir. Add milk and stir. Add other wet ingredients and whisk to combine.
3. Using an electric mixer (with dough hooks is easiest), pour the wet ingredients into the dry. Scrape edges and bottom of bowl until fully blended.
4. Wet down counter with wash cloth and then lay out a long piece of cling wrap. Sprinkle the 3 Tbsp of sugar over the cling wrap and then scoop the dough out onto the cling wrap. Pull out an equally long piece of cling wrap and place over the dough. Use a rolling pin to roll out the dough (over the cling wrap) into a rectangle approximately 8 x16 inches. Lift the top layer of cling wrap to adjust the dough as needed. I try to fold in the edges of the dough occasionally to make more of a rectangular shape and then return the wrap and roll out. Roll out until you have an about even surface.
5. Remove top plastic wrap and spread out the filling over the surface. Be sure to leave about 1 1/2 inches on the top end of the long end of the dough - you'll need this to seal the scroll. On the bottom end you can spread filling down into the edge (this will be the centre of the scroll).
6. Starting along the long end at the bottom, use the bottom of the plastic wrap to help you begin to roll the dough. This can be a little tricky but keep in mind the less you touch it with your fingers the better it will hold together. Try to use the plastic wrap to help you roll. When you get to the end, use the 1 1/2 inches free of filling to seal the roll.
7. Take a piece of dark thread (dark so you don't lose it in the dough) and taking both ends of the string, slide it under the roll (which should resemble a log now). Position the string first in the middle of the log, and cross the string ends at the top and pulling threads so they cross each other, pulling it through the dough. Do this until you have cut about 8 scrolls.
8. Pull each piece off the log carefully, and try to use the glad wrap to help you separate.
9. Grease 9 x 13 inch pan and place each scroll in it carefully. I used a spoon to carefully press some of the scrolls down to make them wider.
10. Allow the rolls to rise in a warm draft free place for about 30 minutes.
11. Mix the topping (if using the first option) and spread desired amount over scrolls.
12. Bake in oven for about 20-25 minutes and allow to cool for about 5 before removing.

Serving Size: 8 Large Cinnamon Rolls

Number of Servings: 8

Recipe submitted by SparkPeople user MANDALUCK_11.