Pregnancy Friendly Maple Cinnamon Rolls
Total time2 hr 15 min
Prep time35 min
Cook time25 min
4.6(28)
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Learn more →Ingredients
9 servings
For the dough
- ¾ cup milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp maple syrup, divided
- 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 pure vanilla extract
- 2 ½ cups gluten free flour blend
- 1 tsp xanthan gum (omit if your flour blend already contains it)
- 1 tsp baking powder
- ½ tsp fine salt
For the filling
- 3 tbsp unsalted butter, softened
- ½ cup packed light brown sugar
- 1 tbsp maple syrup
- 2 tsp ground cinnamon
For the glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 2 tbsp milk
- ½ tsp pure vanilla extract
Instructions
- 1
Combine the warm milk (110°F / 43°C), yeast, and 1 tbsp of the maple syrup in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
In a medium bowl, whisk together the gluten free flour blend, xanthan gum (if using), baking powder, and salt. Set aside.
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