Instructions

Add all yeast ingredients into a stand mixer bowl. Let sit for 5 minutes until yeast is bubbling.

Attach the bowl to the stand mixer. Add in 2 cups of gluten-free flour, sugar, butter, milk, and salt. Attach a dough hook and mix on medium speed until all ingredients are incorporated. Scrape down the sides of the bowl as needed.

Slowly add in the remaining flour 1/4 cup at a time – you may not need all of it! Stop adding when the dough is smooth and tacky, but not sticky, usually after about 5 minutes of mixing. 

Using a small amount of butter or non-flavored oil, prep a separate bowl. Transfer the dough to the new bowl and cover with a plate or plastic wrap. Let sit in a warm area to rise for 1 hour. 

While the dough is rising, mix together the brown sugar and cinnamon for the filling. Set aside. 

Once the dough has risen and doubled in size, flour a working surface and transfer dough.

Before the next step, turn the oven to 350 degrees and prep your baking dish with butter and sugar.

Using a rolling pin, roll out the dough into a long rectangle, approximately 20” by 12’.

Spread the filling onto the dough from edge to edge, then (beginning on a long side) roll the dough from one side to the other. Slice into 10-12 rolls and place into the prepped baking dish.

Bake in oven for 20-25 minutes until tops are golden, then remove and let cool slightly. 

While the rolls are cooling, add all frosting ingredients into a bowl and whip! Cover and set aside. 

When still slightly warm, frost the rolls and serve with fresh berries. Enjoy!