I have made these the night before and baked them first thing in the morning to take to work. They turn out a little bit drier that way, but eating them warm straight out of the oven is definitely the best. I think I would save these for a day that I have time in the morning to make and bake them, but either way is fine.
ROLLS* 2 T butter, room temperature
* 1/4 cup sugar
* 2/3 cup almond milk, warm
* 1 packet yeast
* 1 egg
* 1/4 cup oil
* 1/2 cup tapioca starch
* 1 cup corn starch
* 1/3 cup brown rice flour
* 1/4 tsp baking soda
* 2 1/2 tsp xanthan gum
* 2 tsp baking powder
* 1 1/2 tsp vanilla extract
FILLING
* 1/2 cup brown sugar
* 1 tsp pumpkin pie spice
* 1/3 cup chopped pecans
* 1/4 cup raisins
FROSTING
* 3 T cream cheese, room temperature
* 3 T butter, room temperature
* 1 1/2 cup powdered sugar
* 1 tsp vanilla extract
Preheat oven to 375.
In a medium bowl, mix butter and sugar until well blended. In a small bowl, whish warm milk, and yeast until dissolved. Mix milk mixture into butter mixture, and then add remaining ingredients.
Cut a square piece of saran wrap about 13 x 13 inches. Sprinkle with sugar and lay dough on top. Cover with an equal piece of saran wrap and roll out dough. You may have to reposition the saran wrap a few times, but at least it will stop your roller from sticking.
Remove top piece of wrap and spread filling(mix brown sugar and spice) evenly across the dough and sprinkle nuts and raisins on top. Starting from one edge of the saran wrap, begin rolling the dough to create a log. When rolled, cut into 8 equal pieces and place into a greased pan ( I used a 9in cake pan). Bake for 20 minutes in a 375 degree oven.
Mix frosting ingredients and spread on top of hot rolls or pipe on with a pastry bag.
No need to be jealous of Cinnabon eaters anymore!! ENJOY!!
**modified from the book, The Gluten Free Kitchen
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