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.
- 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
- 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
- Preheat oven to 425º F.
- Grease a round pan(s)
- In a mixing bowl, combine the All Purpose Gluten Free Flour with other dry ingredients
- Stir in vanilla extract, 4 tbsp of melted buttery spread (1/4 cup), and rice until dough begins to form
- Knead dough with your hands until it forms as a ball
- Let dough stand for a few minutes and use this time to make the filling! (mmmm cinnamon)
- Combine the filling ingredients in a small bowl- add more cinnamon to taste. For me, the more cinnamon the better!
- 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
- Use remaining buttery spread and brush along surface of dough. Pour cinnamon filling on the surface, spread evenly and pat into the dough
- Gently roll the dough into the form of a log. Pinch the dough together to seal
- Carefully cut the dough with a sharp knife into 8-10 pieces (depending on what size you prefer)
- 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)
- Bake for 20-25 minutes or until golden brown. Watch closely because they can bake up very fast.
- When you remove the cinnamon rolls from the oven, the filling will be boiling. Let the rolls cool
- 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
- Blend buttery spread and powdered sugar.
- Stir in vanilla and rice milk and beat until frosting is smooth.
- Pour over cinnamon rolls.
- 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)