These Cream Cheese Cinnamon Buns are filled with cream cheese goodness and chopped pecans.
2 1/2 cups all-purpose gluten-free flour (see note) OR 1 2/3 cup brown rice flour, 1/2 cup potato starch and 1/3 cup tapioca starch
plus an additional 1/2 cup(s) of tapioca starch
1 tablespoon rapid rise yeast
3 tablespoons granulated sugar
1/2 teaspoon salt
2 teaspoons xanthan gum
1 teaspoon guar gum
1/4 cup Jell-o instant vanilla pudding mix (dry)
1 teaspoon baking powder
1/4 cup butter
1/2 cup water
3/4 cup milk
1 large egg, room temperature
1 teaspoon cider vinegar
2 tablespoons Canola Oil
1 tablespoon vanilla extract
2 tablespoons granulated sugar (for sprinkling on plastic wrap)
1/4 cup butter, melted
1/2 cup brown sugar
2 tablespoons corn syrup (or maple syrup)
1 teaspoon vanilla extract
2 tablespoons heavy whipping cream
4 ounces cream cheese, warmed up slightly to soften
2 tablespoons butter, very soft
1/2 cup firmly packed brown sugar
1-2 tablespoons ground cinnamon
1/2 cup finely chopped pecans (optional)
4 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 cup confectioners' (icing) sugar
1 teaspoon vanilla extract
For the topping: Over low heat, in a small saucepan, heat 4 Tbsp. butter, 1/2 cup brown sugar, 2 Tbsp. corn syrup, stirring until sugar dissolves. Add 1 tsp. vanilla extract, 2 Tbsp. whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9x13 pan. Set aside.
In the bowl of your stand mixer, mix gluten-free flour, tapioca starch, yeast, granulated sugar, salt, xanthan gum, guar gum, dry pudding mix and baking powder until combined. Set aside.
Put water and 1/4 cup butter in a glass measuring cup and microwave just until the butter has melted. Remove from microwave and stir. Add milk, stir. Add egg, cider vinegar, oil and vanilla and whisk to combine.
With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to. Allow to mix on medium speed for 3 minutes.
Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 12" x 18". Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly square shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a square approximately 12" x 18".
Carefully spread 4 ounces of softened cream cheese over the dough, Leave 1 1/2" along one long end without any filling, this is where your cinnamon rolls will be sealed.
Mix 2 Tbsp softened butter, 1/2 cup brown sugar, and 1-2 Tbsp cinnamon together. Sprinkle over the cream cheese.
Spread the finely chopped pecans evenly over the brown sugar/cinnamon mixture. Using your hand, lightly press down the filling to hold it in place.
Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
Using a long piece of bright coloured thread (light colours can be lost in the dough), cut the long "cinnamon bun log" into 8 pieces, about 1 1/2" wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won't be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1" high.
Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 20-25 minutes, or until nearly double in size.
Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
While the Cream Cheese Cinnamon Rolls are baking, mix together the Cream Cheese frosting. In a small bowl, combine 4 ounces of softened cream cheese, 2 Tbsp of softened butter, 1/2 cup confectioners' sugar and 1 tsp of vanilla. Stir together until smooth.
Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls. Spread the tops with the cream cheese frosting.
These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.
The all-purpose gluten-free flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/05/gluten-free-cream-cheese-cinnamon-buns.html