Ingredients
Instructions
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1.
In the bowl of a stand mixer, combine flour, yeast, baking soda, salt and one teaspoon of cinnamon. Add the warm milk, honey, egg, butter and apple cider vinegar. Using the dough hook, mix until everything is well blended. The dough will be slightly sticky. Cover with a plastic wrap and rest at room temperature for 30 minutes.
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2.
Lightly dust your work surface with gluten-free flour. Turn out the dough and punch it down. Sprinkle it with some extra flour and knead it gently until it's smoother. Using a rolling pin and sprinkling lightly with flour as necessary to prevent sticking, roll the dough into a rectangular shape about 1/2-inch thick
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3.
THE FILLING
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4.
Mix the butter with honey and spread all around the rectangle, leaving 1-inch border clean all around. Mix the coconut sugar with cinnamon and nutmeg and sprinkle evenly on top of the honey butter. Starting at a short side, roll the dough tightly into a coil. Using a sharp knife, cut into eight rolls. Place the rolls in a buttered pie plate or baking dish of your choice, about 3/4-inch apart and using your fingers compress each roll about 1/4 of the way down. Loosely cover the pan with plastic wrap and place it in a warm, draft-free place. The rolls should rise by about 50%
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5.
Place the rolls in a preheated oven at 350 F and bake for 25 - 30 minutes until golden brown. If you are making larger rolls allow for about 8 minutes extra baking time. While the rolls are baking prepare the cinnamon butter frosting. In a small saucepan, melt the butter over medium heat. Cook for about 3 minutes, until the butter starts to brown. Remove from the heat.
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6.
In a medium bowl, beat the browned butter, cream cheese, powdered sugar, cinnamon, and vanilla until smooth. Spread the frosting over rolls as soon as they come out of the oven. Enjoy them warm.
Kristina
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