The Best Cinnamon Roll Recipe!!!

For the dough:

1. In a small bowl, mix together the milk alternative with the vinegar (we’re making buttermilk). Set aside.

2. Whisk together the almond flour, tapioca flour, pectin, xanthan gum, sugar, salt, baking soda, and yeast… These are the dry ingredients — set aside.

3. Add the eggs, butter, and vanilla to the buttermilk mixture and mix well. Add the wet ingredients into the dry and knead using the dough hook attachment of your mixer until it comes together. Scrape down the sides of the bowl as needed. If you don’t have a dough hook, mix it together with a spoon the best that you can and then use your hands to knead the dough until it is very well combined. Batter will be thick and sticky.

4. Scrape/pour batter into a sheet of plastic wrap and wrap tightly. Place in refrigerator for 6 hours or overnight.

5. Tear off a piece of parchment paper that is at least 20 inches long and sprinkle generously with arrowroot or tapioca flour. Using a well-floured rolling pin, roll out the dough to about 17 inches tall (the height of the parchment paper) and about 20 inches long. Use tapioca flour as needed to help prevent sticking.

6. Bring a medium to large pot of water to a boil. We’ll come back to this in a few minutes.

For the filling:

7. Melt the butter in the microwave for 30-60 seconds or until melted. Then spread the melted butter over the dough, leaving the long bottom edge dry (leave about a 1 inch border).

8. In a medium-sized bowl, mix together the cinnamon, sugar, and xanthan gum. Spread evently over the butter.

9. Starting with the long end that is furthest away from you, start rolling the dough. Roll it tightly making at least 4-5 rotations. I lift up the parchment paper on one side to help me get the rolling process up and going. Pinch the seam closed when you get to the side without the butter.

10. Line an 8 x 11 inch baking dish with parchment paper and lightly spray the paper with oil.

11. Using a very sharp knife, cut the log in half. Then, cut each half in half. Then cut each roll in half again. You should end up with 16 rolls/slices.

12. Transfer rolls to the baking dish, cut sides up, and slightly press down on each roll.

13. Place rolls on the center or top rack of oven (oven should be off at this point) with the pot of boiling water on the bottom rack and allow the rolls to rise for 1 hour, or until doubled in size. I covered mine with a clean, damp kitchen towel.

14. Remove rolls from the oven and preheat oven to 350 degrees F.

15. Bake rolls in the preheated oven for 16 – 20 minutes, rotating the pan half-way through to ensure even baking. Make sure they are very nicely browned so the centers aren’t dough-ey. I know. I know. It’s not a word, but you know what I mean.

For the frosting:

16. Whisk together all of the frosting ingredients in a large mixing bowl. It will be thick. Pour over hot rolls.