These easy gluten-free cinnamon rolls are going to rock your world. So easy. Super delicious. This will become your new favorite breakfast treat.
In the bottom of a round cake pan, melt 1 T butter in a warm oven. Combine brown sugar and sugar and sprinkle evenly over melted butter. Set aside.
Combine GF flour, 2 T sugar, 2 t baking powder, and 1 t salt.
Crumble in softened butter with your hands or a pastry blender.
Whisk together 1 egg with 3/4 c of milk.
Add milk and egg to flour mixture. Stir well to combine.
Form into dough ball and then place on well floured surface.
Using a rolling pin, roll into a rectangle.
Melt 1 to 2 T butter. Brush evenly over the dough. Combine brown sugar and sugar and cinnamon and sprinkle evenly over the melted butter.
Starting on a long edge, roll evenly. This dough is forgiving! Fix it as you roll. Cut into 12 cinnamon rolls. Place each cinnamon roll in the round cake pan.
Bake at 375 for 20 to 25 minutes. Gently remove from the cake pan and top with cream cheese glaze.
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls.
Recipe from Erin Brighton