This month, we’re celebrating 45 years of tradition. All month, we’ll be sharing the traditional recipes that the A&S team enjoys during the holiday season—a little gift from our family to yours.
Here’s a delicious Christmas morning treat from Pamela, A&S Homes’ Purchasing Coordinator.
“Growing up, my mom used to get up extra early on Christmas morning and make cinnamon buns from scratch. It’s a tradition I am so grateful for.”
- 1 cup milk of choice, warmed to 110°-115°F
- 1 packet active dry yeast
- 1/2 cup white sugar
- 1/2 cup unsalted butter, melted
- 2 eggs, whisked
- 1 tsp. apple cider vinegar
- 3 1/2 cups all-purpose gluten-free flour (make sure it includes xanthan gum)
- 2 tsp. gluten-free baking powder
- 1/4 tsp. salt
- 1 cup brown sugar, packed
- 3 tbsp. cinnamon
- 6 tbsp. unsalted butter, softened (margarine works too)
Cream cheese frosting
- 6 tbsp. unsalted butter, softened
- 6 oz. cream cheese, room temperature
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- In the bowl of a stand mixer, add white sugar and warm milk. Stir to combine.
- Add the yeast and set aside until bubbly/frothy.
- Add the melted butter, whisked eggs, and apple cider vinegar. Mix.
- Add gluten-free flour, baking powder, and salt.
- Attach the bread hook to your mixer and mix on medium speed until the dough is soft and pulls away from the sides of the bowl (about 5 minutes).
- Transfer the dough to a large, lightly oiled mixing bowl.
- Cover and place in a warm spot. Let rise for 1 hour.
While your dough proofs, make the cinnamon filling.
- In a medium bowl, add all cinnamon filling ingredients and mix well.
That was easy. The next part gets a little tricky.
- Preheat your oven to 350º F.
- Lightly coat a 9×13” baking dish with softened butter or cooking spray.
- Cut a piece of parchment paper to about 12×18” and lay it flat on the counter.
- Your dough should be ready now. It will be a bit puffier and should hold an indentation when poked. It will NOT double in size.
- Flip the dough out onto the parchment sheet and press it down to fit the shape of the parchment.
- Evenly spread the cinnamon filling onto the rectangle of dough, leaving 1/2” bare at one end (the short side, not the long side).
- Use the parchment sheet to begin tightly rolling the dough.
- Cut the roll into 12 equal pieces and place these pieces into your prepared baking dish.
- Bake at 350º F for 25–30 minutes.
NOTE: Since these are gluten-free, they will not puff up. You’ll know they’re done when they become a bit fuller and are a nice golden brown colour. Do not overbake!
Don’t forget the frosting:
- Add cream cheese and butter to the bowl of a stand mixer and beat until completely combined. Cream cheese should be totally smooth with no solid lumps.
- Add powdered sugar, vanilla extract, and salt; beat on medium speed until combined.
- Let the baked cinnamon rolls rest for 10 minutes before frosting.
If you try this recipe, let us know! Share a picture on Instagram and tag @aandshomes.