| Directions: | Make the Dough:
In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free flour, granulated sugar, instant yeast, salt and baking powder. Mix to evenly combine.
With the mixer running on low, slowly add the water, milk, eggs and melted butter. Turn the speed up to medium and mix for 3 minutes until very smooth. The dough will resemble thick cookie dough. This is normal!
Use an oiled spatula to scrape down the bottom and sides of the bowl.
Cover the bowl tightly with plastic wrap and refrigerate for 20 minutes. (Refrigerating the dough makes it easier to roll out.)
Make the Filling/Shape the Rolls
Line baking pan with parchment.
Turn out the dough onto a lightly floured surface and shape it into a ball.
Sprinkle with a little flour, then roll the dough out into a 15×15-inch square.
Combine almond paste & butter and spread over dough
You can make indiv crescents (like butter horns) OR roll into one log and cut into 4 - 6 mini loafs.
Rise/Bake the Rolls
Cover the pan with plastic wrap or a clean kitchen towel. Place in a relatively warm place and allow the rolls to rise for 45-60 minutes or until doubled in size.
Preheat the oven to 350F. Bake for 30-35 minutes, or until the rolls are slightly golden brown.
Set the rolls aside to cool for 15 minutes or until just slightly warm to the touch.
Mix glaze ingredients and glaze over slightly warm rolls. Sprinkle with sliced almonds.
STORAGE: Store these homemade gluten free cinnamon rolls in an airtight container or covered in plastic wrap for up to three days on counter.
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