Gluten Free Cinnamon Rolls

Ingredients:

Dough- 2 1/2 cups (390g) King Arthur Gluten Free All-Purpose Flour

3 tablespoons turbinado sugar

1 teaspoon Himalayan salt

1 1/4 teaspoon Xanthan Gum

2 teaspoons Instant Yeast

6 tablespoons grassfed butter, softened

1 cup warm grassfed milk, plus extra for brushing on the dough

1 large pastured egg

Filling- 1 tablespoon butter

1/2 cup organic light brown sugar, packed

2 tablespoons King Arthur Gluten Free All Purpose Flour

3 teaspoons Cinnamon, 1 tsp of Pumpkin Pie Spice

Sprinkle of Himalayan salt

Icing- 1 1/2 tablespoons grassfed butter, melted, divided

1/2 teaspoon Vanilla Extract

Sprinkle of Himalayan Salt

1 1/2 cups Organic Confectioners' sugar

2 tablespoons grassfed milk

Steps-

To make the dough: Combine all the ingredients in the bowl of a stand mixer, mixing on low speed to combine. Stop the mixer and scrape down the sides of the bowl. Turn the mixer back on to medium-high speed and beat the dough for 3 minutes. Scrape the bowl down again. Cover the dough and let it rise for about 1 1/2 hours

To make the filling: Mix all ingredients and set aside. Line a baking sheet with parchment and grease the paper. Turn the risen dough out onto the prepared baking sheet. Wet your hands and gently press the dough into a 10" x 12" rectangle about 1/2” thick. Sprinkle the filling over the dough, covering all but a 1/2” strip along the long side farthest from you. Starting with the long edge of the parchment closest to you, roll the dough forward. Put the log in the freezer (no need to cover it) for 30 minutes, to firm it up before cutting. Remove the log from the freezer and transfer it to a cutting surface. Cut the log into 8 slices. Place the rolls onto a parchment-lined baking sheet spacing them so they’re at least 2” apart. Allow the rolls to rise for 2 hours, until puffy. Preheat the oven to 350°F. Lightly brush the rolls with milk and then bake the rolls for 20 to 25 minutes, until they're golden brown on top. Remove the rolls from the oven, place the pan on a rack, and cool for 15 minutes before icing.

To make the icing: Combine the icing ingredients in a medium bowl, mixing with a hand mixer until smooth. Ice the rolls and serve immediately.