Ingredients

• 1 cup warm Water 105-110°F (237 mL)
• 4 tsp Active Dry Yeast (13 g)
• ¼ cup Honey or Sugar
• 3 cups Gluten Free All Purpose Flour (408 g)
• 1 Tbsp + 2 tsp Xanthan Gum (15 g)
• 2 tsp Baking Powder
• 1 ¾ tsp Salt
• ¼ cup Gluten Free Egg Replacer prepared according to package directions
• OR
• 4 Eggs; if using whole eggs, watch the dough to see how much liquid you need to add in the end, if any
• 1 ripe Banana, mashed
• ¼ cup Olive Oil (60 mL)
• ½–1 cup warm Water, as needed
• White Rice Flour for rolling

• ½ cup Brown Sugar (108 g)
• 1 Tbsp Ground Cinnamon
• 3 Tbsp softened Butter or Dairy Free Butter (42 g)
• 1 ripe Banana, mashed

• 1 cup Powdered Sugar (240 g)
• 2 Tbsp softened Butter or Dairy Free Butter (28 g)
• 2 Tbsp softened cream cheese
• 2–3 Tbsp Vanilla Almond Milk, as needed
• 2 tsp Vanilla Extract

Instructions

1. Place warm water, yeast and honey or sugar in a small bowl; let sit for 5 minutes or until active and bubbly. While waiting, prep dough ingredients.
2. In the bowl of a stand mixer, combine flour, xanthan gum, baking powder and salt. Whisk to combine. Next add yeast mixture, eggs or egg replacer, mashed banana and oil. Mix on medium using a dough hook.
3. Add additional water as needed, 1 tablespoon at a time. The dough should be sticky, but not wet or dry. It will slightly cling to the side of the bowl. Knead in your mixer for 5 minutes.
4. In a small bowl combine the brown sugar and cinnamon. In a separate bowl combine the softened butter and banana for the filling.
5. Cover your work surface with a layer of plastic wrap or silicone sheet pan liner. Liberally flour your workspace with rice flour. Place dough on the floured surface, then flour the top of the dough with rice flour. Cover with plastic wrap.
6. Roll into a rectangle ½–¾ inch thick, depending on how thick you like your rolls. Spread the softened butter and banana on the dough about ½ inch from the end. Evenly sprinkle the cinnamon sugar mixture over the butter.
7. Using the plastic wrap or silicone liner to guide the dough, roll the dough away from you, making sure you get a good firm roll. Seal at the end. Cut evenly into 8 rolls.
8. Place in a parchment-lined 9-inch baking dish or 9-inch cast iron skillet. Lightly cover plastic wrap or a light towel. Let rise in a warm draft-free place in your kitchen or place in your oven with the light on until doubled, 1–2 hours.
9. Bake in a preheated 350°F oven 20–25 minutes or until lightly browned but still soft. Allow to cool for about 5 minutes while you make the icing.
10. In a small bowl, combine softened butter, cream cheese, powdered sugar, vanilla almond milk and vanilla. Mix until smooth. Spread evenly over cinnamon rolls and enjoy!