GLUTEN FREE ROLLS RECIPE NO YEAST RECIPES

Steps:

• Mix your milk of choice with the apple cider vinegar to make a buttermilk. Set aside for 5 minutes while you get your other ingredients ready.
• In a large bowl, mix together flour, baking powder, and sea salt.
• In a separate bowl, whisk together your melted butter, maple syrup, vanilla, and buttermilk mixture. Stir the dry ingredients into the wet ingredients. Mix together until well combined- be careful not to over mix. Dough will be sticky, but try to scrape all the dough off the sides of the bowl. Cover with a clean tea towel and set the bowl aside for 10 minutes.
• While dough is sitting, preheat oven to 350°F and clean your work station. Grease a baking pan with butter or coconut oil. 
• Get your filling ingredients ready- you want your butter to be soft enough to spread but not totally melted. 
• Flour a clean work surface and turn your dough out onto it. Sprinkle some flour on top of the dough, then gently knead the dough and work the flour into it until a soft ball of dough forms that is no longer sticky. Lightly flour your counter top again before pressing (or use a rolling pin) the dough into a rectangle about 1/2″ thick. 
• Spread butter onto the rectangle of dough, then sprinkle the coconut sugar and then the cinnamon on top of the butter.
• Starting at the long side of the rectangle, carefully and tightly roll the dough. Once it is all the way rolled up, gently patch any tears that may have been created, and seal the seam of the dough tightly. Use a sharp knife to cut the dough into 8-9 cinnamon rolls.
• Place each cinnamon roll about 1/2″ apart on your greased pan. Bake for 22-25 minutes, then allow to cool for at least 5 minutes.
• While cinnamon rolls are baking, make your glaze by mixing powdered sugar with milk of choice, starting with 1 tbsp at a time until a smooth glaze forms. Pour glaze over your cinnamon rolls and enjoy! Best if made and enjoyed fresh, but can be gently reheated in the oven or microwave. 

Steps:

• Combine water and yeast in the bowl of stand mixer. Stir to combine. Allow to stand for five minutes. 
• While the yeast dissolves, combine the gluten-free flour, granulated sugar, xanthan gum, and salt in a small bowl. Whisk. 
• Add the flour mixture to the yeast mixture. Add the milk, egg, and melted butter. Mix on medium speed until smooth, about three minutes. The dough will be very thick.
• Scoop dough, about 1/3 cup each, onto a parchment lined baking sheet. Smooth the top of each roll with your fingers. Dip your fingers in cool water before smoothing. Cover pan with greased plastic wrap. Allow rolls to rise until double in size. 
• When rolls have almost doubled in size, preheat oven to 350 degrees F. Remove plastic wrap from pan. Bake rolls until golden brown, about 20 minutes. 
• Remove pan from oven. Brush rolls with melted butter and sprinkle with Kosher salt, if desired. (see note) Allow rolls to cool for about 15 minutes before serving. 
• Rolls are best enjoyed the day they are made. Store leftover rolls wrapped on the counter or place cooled rolls in a freezer bag and freeze for up to two months. Thaw rolls at room temperature overnight.