Pregnancy Friendly Gluten Free Cinnamon Rolls
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Learn more →Ingredients
9 servings
For the dough
- ¾ cup whole milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (one ¼-oz packet)
- 2 tbsp granulated sugar, divided
- 3 cups gluten free flour blend
- 1 tsp xanthan gum (omit if your blend already contains it)
- 1 tsp baking powder
- ½ tsp salt
- 2 large eggs, room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 3 tbsp unsalted butter, melted and cooled
- 1 tsp apple cider vinegar
For the filling
- 4 tbsp unsalted butter, softened
- ⅔ cup packed light brown sugar
- 2 tsp ground cinnamon
For the glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 3 tbsp whole milk
- ½ tsp vanilla extract
Instructions
- 1
In a small bowl, stir together the warm milk, yeast, and 1 tbsp of the granulated sugar. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), whisk together the gluten free flour blend, xanthan gum, baking powder, salt, and remaining 1 tbsp granulated sugar.
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