Using a square pan or large muffin pan, you can make these delicious sweet gluten free raisin rolls. The dough is incredibly easy to work with and the cinnamon rolls have the texture of gluten cinnamon rolls. Everyone will enjoy their tender texture straight out of the oven. Add raisins to the filling or not.
I also have a cake-like textured Fluffy Gluten Free Cinnamon Roll Recipe that includes a video of how to roll the dough. Just realize that recipe has a very soft dough. This new recipe below is much easier to handle.
2-1/2 tablespoons heavy whipping cream (or full-fat coconut milk)
1/4 teaspoon pure/gluten-free vanilla (McCormick or LorAnn's Clear Imitation)
Oil a 9 x 9-inch square baking pan or 6-cup large muffin pan; set aside.
In the bowl of your stand mixer, combine potato starch, cornstarch, rice flour, sorghum flour, non-fat milk powder, flax seed meal, yeast, baking powder, xanthan gum, baking soda, and salt.
In a separate bowl, whisk together the yogurt, honey, oil, eggs, water, and vinegar.
Add the wet mixture to the dry mixture and beat on high speed using the whisk/balloon attachment until thoroughly combined, 1 minute.
Oil a large bowl. Transfer the dough to the oiled bowl and either roll it around in the oil or spray the top and sides of the dough with oil so that it doesn't become dry. Cover the bowl with a tea towel and allow to rise in a warm environment, 80 - 100°F, until doubled in size, about 45 minutes.
If using raisins that are overly dried/dehydrated, soak the raisins in hot water for 5 minutes or until they become rehydrated and soft. Pat the raisins dry with paper towels; set aside.
Once the dough rises, lay out two overlapping sheets of plastic wrap about 15 x 20-inches and dust generously with gluten-free all-purpose flour or potato starch. Scoop the dough onto the dusted plastic wrap, dust with flour, and pat out a little. Then roll the dough out with a flour dusted rolling pin to about 11 x 15-inches. Allow the dough to rest while you prepare the filling.
In a small bowl, mix together the brown sugar and cinnamon; add the raisins and stir; set aside.
Baste the 11 -x15-inch dough with melted butter, sprinkle with the brown sugar-raisin mixture making sure to place some filling to the very ends of the long edges. You can leave a 1/2-inch border on the shorter edges.
Lift the plastic wrap up and roll the dough up starting with the shortest end. Slice into six separate rolls, about 1-3/4-inches wide and transfer them to the prepared pan, filling only two-thirds of the pan.
Set the pan aside to rise in about an 80°F environment for 30 minutes or until the rolls fill at least two-thirds of the pan. While rising, preheat the oven to 400°F with a rack in the center of the oven.
Once the rolls rise, place the pan on the center shelf of your oven. Bake 15 minutes.
While the rolls bake, combine the egg, milk, and honey; set aside.
Also while the rolls bake, whisk together the confectioners' sugar, heavy whipping cream, and vanilla; set aside.
After the 15 minutes, using a pastry brush, baste the tops of the rolls with the egg mixture and bake an additional 5 minutes. (Basting with egg wash is optional. It creates golden colored tops, which also add a little flavor.
While the rolls bake an additional 5 minutes, whisk together the glaze ingredients until no lumps remain; set aside.
Remove the rolls from the oven. Melt 1 tablespoon of butter and baste the tops of the rolled dough. Drizzle the tops of the cinnamon rolls with glaze. Serve warm.
Freeze leftovers in a single layer. Once frozen, store in a resealable storage bag. Microwave on low to reheat.
For Egg Free: replace each egg with 2 tablespoons liquid from a can of cannellini beans plus 1 tablespoon fat (butter, dairy-free margarine, coconut oil with a tiny bit of full-fat coconut milk, etc.)