Gluten-Free Cinnamon Rolls

Instructions

1. Butter a 13 x 9 inches baking pan.
2. In a large bowl, combine 2 cups flour, salt, yeast and ⅓ cup sugar. Mix well.
3. In a small pot, heat milk until 120 degrees F. on an instant thermometer. Slowly add the milk, ¼ cup butter and the egg to the flour. Use a handheld electric beater and beat on low for about 1 minute. Add the remaining flour ½ cup at a time and mix using a spatula.
4. Sprinkle flour on a working surface and knead the dough for about 5 minutes. Butter a large bowl and place the dough and turn the dough to grease all sides. Cover the bowl with plastic wrap and let it sit for 1½ hours until the dough doubled in size.
5. Preheat oven to 350 degrees F.
6. Sprinkle some flour on a working surface and flatten the dough into 10 x 15 inch rectangle using a rolling pin. Spread ¼ cup butter over the dough leaving about ½ inch along the edges. Sprinkle the cinnamon sugar mixture and raisins. Gently roll the dough from the 15 inches side. Pinch the edges to seal the seam. Cut into 1½ inch pieces about 12 rolls. Arrange the rolls on the baking pan.
7. Bake for 30 minutes.
8. In a bowl, whisk together the powdered sugar, vanilla, butter and milk.
9. Drizzle glaze while cinnamon rolls are warm. Serve