Cinnamon rolls are a food that I thought I would never be able to eat again. Honestly, I wasn’t sure how a gluten-free version of cinnamon rolls would taste because this is a food that depends so much on the taste of the sweet bread. I was not sure that could be translated into a gluten-free version.
Imagine my surprise and delight when I attempted to make them gluten-free and it was a success! It took a couple of tweaks to the recipe to get it right, but now I am happy with the end result and I am super excited to share this with you!
I included lots of step-by-step pictures with this recipe because making cinnamon rolls was something that seemed a bit daunting to me when I was a newer baker. So I decided to included lots of pictures in hope that you all can see how unintimidating it truly is to make these.
So without further ado, I present Gluten Free Cinnamon Rolls, just in time for cold weather and winter holidays! Please share this with all your gluten-free friends. Just because we can’t eat gluten, doesn’t mean that we can’t indulge in a warm cinnamon roll with a cup of hot cocoa every now and then. And as always, let me know in the comments if you need any clarification or help with the recipe. Enjoy!!
Gluten Free Cinnamon Rolls
Makes 1 dozen rolls
1 c warm water (100-110 degrees F)
1 Tbsp. granulated sugar
1 package of rapid rise yeast (2 1/4 tsp.)
Add sugar and yeast to the warm water in a small bowl. Let sit for 5 minutes in a warm, draft free place.
1/4 c. unsalted butter, softened
1/2 c. granulated sugar (minus 1 tbsp that is added to the yeast and water)
Cream together in a large mixing bowl.
1 tsp. vanilla
Add to butter mixture and blend well. Then add the yeast and water mixture and blend together.
2 1/2 c. brown rice flour, plus another tbsp. or two for rolling out the dough
3 tbsp. corn starch
1 tsp. xanthan gum
1/2 tsp. salt
Mix dry ingredients into the wet. Mix until blended together. Don’t over mix; mix just until it is all combined. Dough should be stiff and slightly sticky; use just enough of the flour so that the dough is only slightly sticky, kind of like cookie dough. It shouldn’t be too sticky or too dry.
Place a piece of wax paper on the counter and dust with brown rice flour. Turn out dough onto wax paper. Pat together into a tight ball.
Push out the dough into a flat disc with your hands. Then flour a rolling pin and roll the dough flat. Roll it out to a 12×20 rectangle. The dough will be about 1/4 inch thick.
Make the filling.
1/4 c. butter, melted
1/2 c. brown sugar
2 tsp. cinnamon
Pour the butter over the middle of the dough and spread around with a spoon. Then mix together the sugar and cinnamon in a small bowl and sprinkle all over the butter on the dough.
Roll up the dough at one of the short ends. If you have one side of the rectangle that is straighter, roll toward that end because a straight end will seal the roll together nicer than a jagged end. Roll the dough up tightly, slightly pressing the roll together as you roll.
Cut the dough into 1 inch pieces. Use the length on your index finger from the end of your finger to the line at the first knuckle. This will ensure that all your pieces are the same size and will bake evenly.
Spray pans with cooking spray. Place rolls in a 9×13 pan and another smaller pan.
Cover and place in a warm place and let the rolls rise for about 40 minutes.
Preheat oven to 350 degrees F and bake the rolls for 20-25 minutes until slightly brown around the edges.
Cool for about 10 minutes then top with icing.
Directions for making the Icing:
2 tbsp. unsalted butter, melted
1/4 tsp. vanilla
1 c. confectioner sugar
2 tbsp. unsweetened almond milkStir until smooth. Spoon over the warm (not hot) rolls.
Delicious on a cold day with a cup of hot cocoa!