Gluten Free Brown Butter Cinnamon Rolls

Please read through the recipe and notes section before starting for best results!
Cut both sticks (for the roll dough and the cinnamon sugar filling) of cold butter into cubes and add to a sauce pan. You ideally want to use a light colored pan here.
Turn the stove to medium heat and heat until the butter melts. Once the butter melts, it will start to foam a bit. Stir regularly (and don’t leave the stove as butter burns quickly!). It will take about 5-8 minutes to brown nicely, keep stirring throughout this process and keep an eye on it as it can burn quickly!
Once the bottom has browned (you will see visible brown bits) pour the butter into a heat safe bowl. It’s important to do this so the butter doesn’t burn. Divide in half (ideally weigh the butter and divide). Set aside half for the cinnamon sugar filling and the other half we'll use in a second for the dough.
To the bowl of a stand mixer, add the flour, yeast, sugar, salt and baking powder. Be sure to use instant yeast and not the yeast packet from the bag of flour.
Mix on low until combined with the dough hook.
Warm the milk in the microwave for about 1 minute or until warm like bath water. You don't want it too hot or it will kill the yeast, but too cold and it won't activate the yeast. 105-110 degrees Fahrenheit is ideal.
With the mixer running on low, pour in the milk, then the browned but slightly cooled butter, eggs and vanilla extract.
Mix for about 30 seconds, then scrape down the sides and bottom of the bowl to ensure everything is well combined.
Turn the mixer to medium/low speed and let knead the dough for about 5 minutes.
Let the dough sit for a few minutes.
Meanwhile, combine the other half of the brown butter with the cinnamon and sugar.
Transfer the dough to a floured surface (I usually use parchment paper and flour it generously with GF all purpose flour to really ensure no sticking).
Roll into a 12x15 rectangle using a floured rolling pin.
Brush the cinnamon sugar mixture on top.
There are two methods we can use to slice the rolls, but for this recipe, my preferred is to use a pizza cutter to cut the dough into strips.
Working from the 15 inch end, cut out 12 strips about 1 1/4 inch wide (so each strip will be 1 1/4 inch x 12 inches). You can also make 10 larger rolls and cut each 1 1/2 inch wide.
Roll each strip into the roll and place in a greased 9x13 baking pan. They puff up a lot while they bake, so ensure you have enough space between each.
Cover with plastic wrap then top with a dish towel and let rise for 1 hour. I will usually just place on top of my oven. You want a slightly warm environment, so if your house is cold, preheat the oven first.
Toward the end of the hour, preheat the oven to 350 Fahrenheit.
Once the rolls have risen (they won't quite double in size but will puff up a bit), bake for 22-28 minutes, depending on your oven and preference.
Meanwhile, whisk together the melted butter and cream cheese for the glaze, then slowly add in the powdered sugar, 1/2 cup at a time until smooth. Whisk in the vanilla.
When the rolls are done, let cool for about 5 minutes, then top with the glaze and enjoy!

Gluten Free Brown Butter Cinnamon Rolls

Equipment

Ingredients

Rolls

Filling

Cream Cheese Frosting

Instructions

Notes

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