Sunday, September 25, 2011

Gluten Free Cinnamon Rolls

I have not had a cinnamon roll in a long time...a really long time.   A few weeks ago I decided that this had to all end.  I had to face my fear and dive right in and try to make this delicious dessert or breakfast for my family.

I was nervous because in the past some of my gluten-free baking (especially in the area of bread like recipes) never ended that great.  They were always ho-hum with a little bit of a disappointment.  I set out in search of a great recipe and LO and BEHOLD I found one.

I found this recipe on by Andrew Mollmann dated from June 2009.  The reviews were off the charts...this is always a good sign.  The only thing that people did not like was the amount of cinnamon sugar used...well, if that's it...we can change that.

I set off to make the dough and a few hours later ended up with the most amazing cinnamon roll.  Now, I am not going to lie..they are different from the Cinnabon style roll because they don't have the soft, airy wheat to give you this melt in your mouth, gooey experience.....BUT....they were pretty darn close in flavor and texture.

I thought the dough was excellent.  It reminded me of a yummy biscuit on the outside and a soft roll on the inside combined with the best topping and lots of cinnamon on the inside.  Sounds good, huh?

Face your fear and make these for you and your family.  You won't be disappointed.  Follow the steps for rolling out the dough and don't be intimidated about the stickiness of the dough...that is what the rice flour is for.  Use it but don't abuse it!  I just made that up. I will show you a picture of how much I use when flouring the parchment paper...this helps give you a visual.

Cooking should be fun, cooking should be challenging but most of all cooking is about eating the things you love.  I love these!  ENJOY!

Recipe:  Gluten-Free Cinnamon Rolls



2 tablespoons butter
1/4 cup white sugar
2/3 cup skim milk, warmed
1 tablespoon yeast
1 large egg
1/4 cup canola oil
1/4 cup potato starch
3/4 cup cornstarch
1/2 cup millet flour ( or rice or brown rice or oat)
1/4 teaspoon baking soda
2 1/2 teaspoons xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla

1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup butter, softened


8 tablespoons butter, softened
1 1/2 cups powdered sugar
1/4 cup cream cheese, softened
1/2 teaspoon vanilla
1/8 teaspoon salt


Dissolve the yeast in a large mixing bowl with warmed milk. Let bubble for a few minutes.

Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.

Add egg and combine thoroughly.

Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.

Slowly add flour mixture to the mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.

Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.

Preheat oven to 400°F.

Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well-floured parchment paper. (I used my fingers to flatten the dough most of the way, sprinkled the top with rice flour, laid my parchment down and GENTLY rolled the rolling pin a few times over the top.  I find this way,  there is less likely of a chance that the dough will stick to your parchment paper.)

Remove the top sheet of paper from rolled dough and spread softened butter on top of the dough.

Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of the square. Some reviewers have commented that there is too much filling if so, don't use it all ;).

Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.

Carefully cut into 8 equal pieces using a serrated knife. ( I used a piece of thread and it worked like a charm..this would be my recommendation.) Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.

At this point you can either bake them or allow them to rise a bit longer. (In the picture you see above, I did not let them rise more...they went right into the oven.)

 Bake in the oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. The dough should not easily stick to the knife.
While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!

Written by Sherron Watson 

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