I am pretty excited to share this recipe. If you can’t eat gluten or have someone in your life who can’t, you fully understand how special it is to eat a baked good that tastes just like the gluten filled version your tastes buds have never forgotten. This is that in a cinnamon roll. It’s ooey, gooey fluffy goodness that brings complete joy when eaten right out of the oven. And my family full of amateur food critics prefer this recipe over the original one I used to make when gluten was still in my world. I hope you love these cinnamon rolls as much as my family and I do. Enjoy! xoxo
My recipe was inspired by Wendy Stoltz’s which can be found at the following link https://www.glutenfreepalate.com/gluten-free-cinnamon-rolls/#mv-creation-284-jtr
Gluten Free Cinnamon Rolls
By Penny Denomme
Dough
- 3/4 cup Milk 110º-115º
- 2 1/4 tsp Active Dry Yeast (one packet)
- 1 Tbsp Sugar
- 1 cup White Rice Flour 145 grams
- 3/4 cup Tapioca Starch 105 grams
- 1/4 cup Potato Starch 35 grams
- 1/2 cup Millet Flour 60 grams
- 2 tsp Xanthan Gum
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/3 cup Sugar
- 1/2 cup Butter, melted
- 1 Egg
- 1 tsp Vanilla Bean Paste
Paste
- 1/3 cup Butter, melted
- 3 Tbsp Sugar
- 3 Tbsp Brown Sugar
- 1 ½ tsp Cinnamon
Special Addition
- 1/4 cup Heavy Whipping Cream (optional, but highly recommended)
Frosting
- 2 cups Powdered Sugar
- 1 tsp Vanilla Bean Paste
- 2 Tbsp Butter, melted
- 3 Tbsp Milk
Instructions
- Add sugar and yeast to warmed milk and stir to combine. Allow yeast to proof for ten minutes.
- I highly recommend weighing the white rice flour, tapioca starch, potato starch and millet flour for better accuracy. This can be done right in your mixing bowl with a basic food scale. Once you’ve weighed the ingredients, add the xanthan gum, baking powder and salt, mixing well.
- Add the additional sugar, yeast mixture, butter, egg, and vanilla bean paste to the dry ingredients. Set a timer for three minutes and mix on medium to medium high. The dough will be sticky. This is normal. Scrape down sides of bowl and form a dough ball. Cover mixing bowl with plastic wrap and proof dough in a warm place for one hour. The dough will rise, but don’t be alarmed if it hasn’t doubled.
- Using an offset spatula, liberally butter a sheet of parchment paper. Plop risen dough onto the buttered parchment paper. With your fingers, spread the dough into a 10×13 rectangle, being careful to not release the air pockets. If you’ve never worked with gluten free dough, it’s important to note that the dough will be nothing like “regular” dough. Do not use a rolling pin and don’t expect it to look smooth and stretchy. The gluten free dough will be lumpy and sticky. If you’re struggling to spread the dough, it may help to add butter to your fingers. Be gentle.
- Combine the paste for the filling and spread with an offset spatula onto the prepared dough but leave a half inch around the edges.
- Pull up the long edge of the parchment paper and use the paper to help roll the dough. You will need to keep tucking the dough under as you roll to form a tighter cinnamon roll and lifting the parchment paper with each turn. Once the dough is rolled, seal the edges. Using a very, very sharp knife, cut nine equally sized rolls. Trust me, a sharp knife is necessary for your sanity. A serrated knife does not work as well.
- Place rolls in a buttered 9×9 cake pan. Cover with plastic wrap and let proof for thirty minutes.
- Preheat oven to 350º.
- Once the cinnamon rolls have risen, pour the heavy whipping cream over top of the rolls. Place in oven and bake for 28-30 minutes until golden brown.
- Prepare frosting and spread onto warm cinnamon rolls. I use all the frosting. Enjoy!
Note
If you want to have these ready first thing in the morning and don’t want to get up two hours earlier than everyone else, you can make the cinnamon rolls the day ahead. For best results, skip frosting the rolls the day you bake them. Instead, the next morning warm the rolls in the oven for just a few minutes and frost when they’re warm and gooey.
