Gluten Free Cinnamon Rolls

My friend Aimee shared this amazing recipe with me and it is too good not to share with everyone! I've made these for multiple friends & family and every time they get rave reviews.

Gluten Free Cinnamon Rolls

INGREDIENTS
2 Tablespoons Shortening
(I use Earth's Best)
1/4 Cup Sugar
2/3 Cup of Milk @ room temperature (I tried using Almond Milk & it didn't activate the yeast so I'd stick with milk on this one)
It should be warm enough to help activate the yeast!
1 Packet Yeast (about 1 Tablespoon)
1 Egg
1/4 Cup Canola Oil
1/2 Cup Potato Starch
1 Cup Corn Starch
1/4 Teaspoon Baking Soda
2 1/2 Teaspoons Xantham Gum
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Vanilla Flavoring

FOR TABLE TOP
1 - 2 Tablespoons Sugar

FOR FILLING
1 Cup Brown Sugar
1 1/4 Teaspoons Cinnamon
1/3 Cup Chopped Nuts - Optional

DIRECTIONS
Preheat oven to 375 degrees. In medium bowl, combine shortening (or butter) and sugar. Mix well. Measure warm milk and and add yeast to milk. Whisk well to fully dissolve. Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft.

Take a piece of Plastic Wrap and lay it out so it covers a 13 1/2" x 13 1/2" square.


Sprinkle sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough.


Pat the dough down into a rough squarish pancake. Lift the top wrap up and relay it down. Use a rolling pin to roll out the dough in between the two layers of wrap. Note that occasionally you'll have to lift and reposition the wrap because it gets "stuck" under the edges. I also occasionally flip the whole thing over. Make sure that when you're done you've got about a 13 1/2" x 13 1/2" square of dough. Remove top piece of wrap.


Combine sugar and cinnamon. Spread evenly across dough's surface. (I leave about a 1 1/2" sugar free edge because when you roll the dough all the sugar shifts and fills this in. Otherwise all the sugar spills out - oh no! )


Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. (Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge)



Cut off or trim up the irregular ends of your "log".


Then cut into 9 slices of similar size, about 1 1/2" wide. Place rolls into a greased round glass pie pan.


Bake approximately 20 minutes, until tops are lightly browned.

Combine powdered sugar, milk and vanilla flavoring to make glaze. Stir until all lumps are dissolved. Drizzle over warm rolls if desired.