THE BEST GLUTEN FREE CINNAMON ROLLS #cinnamon #desserts #cakes #pumpkin #rolls

These truly are The Best Gluten Free Cinnamon Rolls! They're delicate, flavorful and vegetarian as well! Ideal for a unique breakfast!

You all, I'm extremely pleased with this formula! That is to say, I like every one of the plans I share with you, yet idealizing the best gluten free cinnamon rolls has been a task of dig for some time now. At the point when I began this blog (precisely 3 years back!) I was not a pastry specialist by any means. I heated a smidgen before I began eating gluten free, however once I went gluten free all the preparing vacated the premises.

Aside from this one formula that utilized a gluten free cake blend 🙂 But, quick forward 3 years and I'm giving you the best gluten free cinnamon rolls! They're delicate, feathery, cinnamon-y and they simply happen to be veggie lover as well.

Also try our recipe : BANANA CREAM CAKE #desserts #cakes #banana #pumpkin #cookies

INGREDIENTS

2 cups unsweetened almond milk, or other favorite kind of milk
6 tablespoons unsalted non-dairy butter, or regular butter
1 (1/4 ounce) package rapid-rise instant yeast
2 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
4 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour

INSTRUCTIONS

Add the almond milk and butter to a medium sized pot and heat until butter is melted. Transfer to a large bowl and let cool to the temperature of bath water (about 110 degrees F). Once cooled, add the yeast, stir, and let sit for 10 minutes. Then, add the sugar, salt and vanilla extract and let sit for another minute.
Add the flour to the milk mixture 1/2 cup at a time and stir well in between each addition. Add flour until dough forms a ball that isn’t sticky. You may need to add a few more tablespoons of flour or you may not need the entire 4 cups. Form dough into a ball, cover with plastic wrap and let sit in a warm place for 1 hour.
Pre-heat oven to 350 degrees Fahrenheit. Mix the brown sugar and cinnamon together in a small bowl. Cover a large cutting board or counter top with plastic wrap and then lightly flour it (You will probably need to overlap two pieces of plastic wrap). Roll dough out until it’s about 1/4 inch thick and 20×15 inches wide. Cut the edges off so that they are straight.

Source : bit.ly/2jYvNFA