Gluten-Free Raspberry Cinnamon Rolls

Soft, fluffy, and swirled with raspberry-cinnamon goodness, these gluten-free cinnamon rolls get a fruity twist from Smash Foods Raspberry Superfood Fruit Spread. Finished with a sweet vanilla glaze, they’re the perfect cozy bake for breakfast or brunch.

Ingredients

Dough:

• 1¼ cups brown rice flour
• ¾ cup tapioca starch
• ½ cup potato starch
• ⅓ cup sorghum flour
• ¼ cup almond flour
• 2 teaspoons psyllium husk powder
• ¼ cup granulated sugar
• 2¼ teaspoons instant yeast (1 standard 7 g packet)
• ¾ teaspoon fine salt
• 1 large egg, room temperature
• ¾ cup warm whole milk (about 100- 110 degrees fahrenheit)
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract

Raspberry-Cinnamon Filling:

• ¼ cup unsalted butter, softened
• ½ cup Smash Foods Raspberry Superfood Fruit Spread, room temperature
• ⅓ cup light brown sugar, packed
• 2 teaspoons ground cinnamon
• Pinch of salt

Vanilla Glaze:

• 1 cup powdered sugar
• 1½–2 tablespoons milk
• 1 tablespoon unsalted butter, melted
• ½ teaspoon vanilla extract
• pinch of salt

Steps:

1. Prepare the dough. In a large bowl, whisk together the brown rice flour, tapioca starch, potato starch, sorghum flour, almond flour, psyllium husk, sugar, yeast and salt.
2. In a separate bowl, whisk together the egg, warm milk, melted butter and vanilla. Pour the wet ingredients into the dry ingredients and use a wooden spoon mix thoroughly for 2–3 minutes. The dough will be soft and sticky.
3. Cover the bowl and let the dough rise somewhere warm for 45–60 minutes, until noticeably puffed.
4. Make the cinnamon raspberry filling. Mix the softened butter, Smash Foods Raspberry Superfood Fruit Spread, brown sugar, cinnamon and salt together until smooth. There may be lumps of butter - that’s totally fine.
5. Place a large sheet of parchment paper on your work surface and lightly dust it with tapioca starch. Transfer the dough onto the parchment. With lightly oiled hands, gently press the dough into approximately a 12 ×14-inch rectangle. The dough will be fragile and sticky - try to resist adding more flour.
6. Add the filling. Spread the raspberry cinnamon filling evenly over the dough, leaving about ½ inch around the edges.
7. Roll the dough. Starting from one of the long sides, use the parchment paper to help gently roll the dough into a log. Don't worry if it isn't perfectly tight - the dough will be forgiving as it bakes.
8. Using a lightly oiled pastry cutter or knife, cut the log into 9 pieces. Arrange them cut-side up in a greased 9-inch square baking dish, leaving a little space between them.
9. Cover loosely and let the buns rise again for 25–35 minutes. Meanwhile, preheat the oven to 350°F.
10. Bake for 25–30 minutes, until lightly golden on top and the centers feel set. Avoid over baking.
11. While the cinnamon buns are baking, make the vanilla glaze. Whisk together the melted butter, powdered sugar, milk, vanilla, and salt until you have a smooth, pourable glaze. For a thinner glaze, add a little more milk. For a thicker glaze, add a little more powdered sugar.
12. Let the buns cool for about 10 minutes. then drizzle the vanilla glaze over the top. Enjoy warm.