Gluten Free Chocolate Glazed Cinnamon Rolls

Indulge in these fluffy gluten free cinnamon rolls glazed with chocolate almond butter, orange and coconut hint icing!

Step 1: INGREDIENTS:

DOUGH:

• ⅔ cup milk
• 1 tablespoon butter
• 1 teaspoon yeast
• ¼ cup granulated sugar
• 1 1/4 cup (approx.200 grams) gluten free all purpose flour, I used Cup4Cup
• 2½ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ¼ cup oil
• ½ teaspoon vanilla

FILLING:

• ⅓ cup butter, softened
• ½ cup brown sugar
• 2 tablespoons cinnamon

ICING:

• 1/3 cup Barney Butter cocoa+coconut almond butter
• 2 tablespoons orange juice
• 1 tablespoon confectioners sugar (adjust sweetness to your liking)

Step 2: DIRECTIONS:

1. Preheat oven to 350 F (180 C) degrees. Grease a muffin tin or a pie plate.
2. Combine yeast and sugar in large mixing bowl.
3. Warm up milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
4. Meanwhile, in a small bowl, whisk together flour, baking powder, and ½ teaspoon salt.
5. Once yeast is proofed, add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes - beating long enough is essential, GF flour is "thirsty," the dough will thicken & lose its stickiness as you beat it.
6. Roll out the dough, this is a sticky dough, roll out to approximately a 13" x 10" rectangle. Cover your work surface with a good quality plastic wrap and then a light layer of gluten free flour.
7. Place dough in the center and cover with a bit more gluten free flour, if needed. Put another sheet of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
8. Using a knife or spatula, gently spread the ⅓ cup softened butter over the dough evenly, leaving ½" space around the edges.In a small bowl, combine brown sugar & cinnamon. Sprinkle evenly over dough.
9. To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you "lift and roll" the dough as you go along. Try to make it a nice tight roll, however, do not try to unroll it and re-do it. You'll end up with a sticky mess.
10. Sprinkle lightly with gluten free flour again, if needed. Dip a sharp knife into the flour, then cut the rolls into 8 pieces.
11. Place the rolls, cut side down, in the prepared pie plate. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
12. Bake 22-27 minutes until tops are golden brown.To make the icing: Simply, mix all the icing ingredients and spread on top of cinnamon rolls.