La la la YUM! 25 Days of Yum – Cinnamon Rolls

If you’re like me, you LOVE Cinnamon Rolls. From Pillsbury to Cinnabon, cinnamon roll always bring a smile to people’s faces. It was always a treat to go the mall with my grandparents when I was a little girl and get a huge warm cinnamon roll that was bigger than my stomach. But sadly Cinnabon doesn’t make a gluten free cinnamon roll (they should, it would be DELICIOUS).

Searching for gluten free cinnamon rolls has been a challenge and I still have not found one that I like. I found Udi’s Gluten Free Cinnamon Rolls but they were not as good as I thought they would be. (not that Udi’s is bad, it was just not the taste I was looking for – Udi’s is a great company)

Finally, I decided why not make cinnamon rolls. Nothing is better than homemade anything. Cookies, cakes and the same goes for cinnamon rolls. I have found a cinnamon roll recipe that I think hits the nail on the head.

Cinnamon Rollls

The Dough:

  • 2 1/2 cups + 1 tbsp All Purpose Gluten Free Flour
  • 1/4 cup tapioca flour
  • 2 teaspoon xanthan gum
  • 2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons dry buttermilk powder
  • 1/8 teaspoon pure vanilla extract
  • 1 1/4 cup rice
  • 6 tablespoon buttery spread, melted
  • 1/4 cup sugar/flour mix for rolling

The Filling:

  • 3/4 cup packed dark brown sugar
  • 1/4 cup sugar
  • 2+ teaspoons cinnamon (Add a little more if you desire, it is a cinnamon roll after all!)
  • pinch salt
  • 1 tablespoon buttery spread, melted
Dough Directions
  1. Preheat oven to 425º F.
  2. Grease a round pan(s)
  3. In a mixing bowl, combine the All Purpose Gluten Free Flour with other dry ingredients
  4. Stir in vanilla extract, 4 tbsp of melted buttery spread (1/4 cup), and rice until dough begins to form
  5. Knead dough with your hands until it forms as a ball
  6. Let dough stand for a few minutes and use this time to make the filling! (mmmm cinnamon)

Filling Directions

  1. Combine the filling ingredients in a small bowl- add more cinnamon to taste. For me, the more cinnamon the better! :)
  2. Place dough on a surface that you can roll out on. Sprinkle the gluten free flour on a flat surface and on your hands to pat the dough down. Then roll the dough out into a rectangle. If the dough seems sticky, add more flour
  3. Use remaining buttery spread and brush along surface of dough. Pour cinnamon filling on the surface, spread evenly and pat into the dough
  4. Gently roll the dough into the form of a log. Pinch the dough together to seal
  5. Carefully cut the dough with a sharp knife into 8-10 pieces (depending on what size you prefer)
  6. Place each piece in the greased pan and brush each roll with the end of the remaining melted buttery spread (you can always melt more)
  7. Bake for 20-25 minutes or until golden brown. Watch closely because they can bake up very fast.
  8. When you remove the cinnamon rolls from the oven, the filling will be boiling. Let the rolls cool
  9. Finish them off by drizzling some icing on top. Gotta love icing 

ICE Icing Baby

  • 3 cups powdered sugar
  • 1/3 cup soft buttery spread
  • 1 1/2 teaspoon pure vanilla extract
  • about 2 tablespoons of rice milk
  1. Blend buttery spread and powdered sugar.
  2. Stir in vanilla and rice milk and beat until frosting is smooth.
  3. Pour over cinnamon rolls.
  4. If you like a lot of icing, double the recipe for double the sweetest! (which is my plan because in my opinion you can never have to much icing on a cinnamon roll)