1 cup warm water (105-115 degrees)
2/3 cup plus 1 teaspoon sugar
2 packages active dry yeast (4 1/2 teaspoons)
1 cup slightly warmed milk
2/3 cup melted butter, cooled
2 teaspoons salt
2 eggs, slightly beaten
7 cups flour, or as needed
1/2 cup melted butter, cooled
1 1/2 cups sugar
3 tablespoons cinnamon
1 1/2 cups raisins, optional
2/3 cup melted butter
4 cups powdered sugar
2 teaspoons vanilla
6 tablespoons milk, as needed
Place the warm water and 1 tsp of sugar in a small bowl. Stir in the yeast and let stand until the yeast bubbles.
Place the remaining 2/3 cup of sugar, milk, melted butter, salt, and eggs in a large bowl and beat on low speed with an electric mixer until combined. Add the yeast mixture and mix for a few seconds to combine.
Add 2 cups of flour to the bowl and mix until completely combined. Add 2 more cups of flour and mix again until combined, scraping the sides of the bowl as needed. Add another cup or so of the remaining flour until a stiff dough forms (it will be slightly sticky).
Turn the dough out onto a floured surface and knead for 5-10 minutes or until smooth and elastic.
Form the dough into a ball and place in a greased bowl. Cover the bowl and let the dough rise in a warm, draft-free location until doubled in size (about 1 1/2 hours).
In the meantime, stir together the sugar and cinnamon for the filling in a bowl. Pour a little of the melted butter into the bottom of a 9 x 13 pan and an 8-inch square pan and spread around. Sprinkle the bottom of the pan lightly with some of the cinnamon-sugar mixture and set aside.
When the dough has doubled in size, press it down to deflate it and cut the dough in half. Roll one half out into a rectangle about 8 x 20 inches.
Spread the dough with half of the melted butter. Sprinkle half of the sugar mixture evenly over the buttered dough. Sprinkle the raisins (if using) over the cinnamon-sugar mixture.
Starting on the long side, roll the dough up jelly roll style. Pinch the seam to seal the dough. Cut the dough into 1 ½ to 2-inch slices and place in the pan, leaving a little space in between them.
Repeat with the remaining dough.
Cover and let the dough rise in a warm place until doubled in size (about 45 minutes).
Preheat the oven to 350 degrees.
When the rolls have doubled in bulk, place the pans in the oven and bake at 350 degrees for 25-30 minutes until they are golden brown. Remove the pans from the oven and cool slightly. Turn the rolls out onto a cutting board, if desired.
To make the frosting, stir together the melted butter, powdered sugar, and vanilla. Add the milk one tablespoon at a time until the glaze is the desired consistency. Drizzle or spread the glaze over the rolls while they are still slightly warm.
1/2 cup white sugar
1 cup milk, warmed to 105°-115°
1 packet active dry yeast (2 1/4 teaspoons)
1/2 cup white sugar
1/2 cup melted butter, cooled until just warm to the touch
2 eggs whisked
1 teaspoon apple cider vinegar
3 1/2 cups all-purpose gluten-free flour
1 1.2 teaspoons xantham gum, if not contained in your flour)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup brown sugar
3 tablespoons cinnamon
6 tablespoons softened butter
6 tablespoons unsalted butter softened
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of teaspoon salt
2- 3 tablespoons milk
Stir together the sugar and warm milk in a small bowl. Add the yeast, stir slightly and set aside for 5 minutes, or until frothy.
Place the melted butter, whisked eggs and apple cider vinegar in a large bowl. Add the yeast mixture and mix until combined. Add the flour, baking powder, salt, and xantham gum (if needed). Mix on medium speed for about 5 minutes or until dough pulls away from sides of the bowl and is soft. It should not feel dry but a bit sticky.
Lightly oil a large mixing bowl and transfer dough to bowl. Cover and place in a warm spot. Let rise 1 hour, or until the dough is a bit puffier and leaves an indentation when poked. It will not double in size.
Meanwhile, make the cinnamon filling. In a medium bowl, add all ingredients and use a fork to mix very well.
Preheat oven to 350º. Lightly coat a 9×13” baking dish with butter or cooking spray.
Lay a 12×16” piece of parchment or waxed paper on the counter and scrape the dough on top. Press the dough to fit the parchment sheet; the dough should be about 12×16” as well.
Evenly spread the cinnamon filling on the rectangle of dough, leaving 1/2” bare at one end (short side, not long side).
Carefully, use the parchment sheet to begin tightly rolling the dough. Use the parchment to fold over the first 1” or so of the short side with filling all the way to the edge. Continue rolling the dough by folding the parchment over to the other side. It will roll naturally.
Cut the roll into 12 equal pieces. Place evenly into the prepared pan and bake 25-30 minutes. They will not puff up like cinnamon rolls with gluten in them but will become a bit fuller and should be a golden brown. Do not overbake!
Meanwhile, stir together the butter, powdered sugar, vanilla extract, and salt until smooth. Add the milk, a little at a time, until the desired consistency.
Remove the cinnamon rolls from the oven, let stand 10 minutes and frost.