Is there anything more tantalizing than the sweet smell of cinnamon rolls baking? For us gluten free folks it can be pure misery. Did you know that Cinnabon stores actually release their “scent” out into the air so passerby’s will be entranced and come inside?? That’s a sneaky little marketing ploy and from their popularity I’d say a mighty fine one at that! If I’m being honest, I was never taken with Cinnabon. I prefer a homemade version to it. I can’t believe all the years I went without cinnamon rolls in my life since going gluten free. Baking isn’t even half the fun when you’re gf.
But it doesn’t have to be, not anymore!
I’m happy to share a delicious recipe I found so you can make it for yourself and not be on the sidelines anymore!
Cinnamon Rolls have long been a favorite with Littlechef#3. So it was no surprise that he asked for this for his birthday breakfast. The twins woke up and were eager to help me prepare his special breakfast. When Evan finally awoke from his slumber, his big brown eyes got even bigger and he was grinning from ear to ear. He said the smell was amazing and he was so excited to eat his gf cinnamon rolls.
He said they were amazing and proceeded to eat 3 in a row! I’m confident these will make a monthly appearance at our house.
Give it a try and let me know what you think, it’s much quicker than a traditional yeast cinnamon roll.
Gluten Free Cinnamon Rolls
- 1 3/4 cups cups gluten-free all-purpose flour
- 1/4 cup white sugar
- 2 1/4 tsp quick rise yeast
- 2 1/2 tsp baking powder
- 1 1/2 tsp xanthan gum (omit if in flour)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup milk
- 1 tbsp butter
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp gluten-free all-purpose flour *extra, if dough is too wet
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/3 cup butter melted
- 2 tbsp butter softened
- 2 tbsp cream cheese softened
- 3/4 cup powdered sugar
- 1/3 tsp vanilla extract
- dash salt
- Combine sugar and yeast for dough in a small bowl.
- Mix 1 3/4 cups flour, baking powder, xanthan gum, baking soda, and salt together in a second bowl.
- Place milk and butter in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until 110 to 115 degrees F (43 to 46 degrees C), about 45 seconds.
- Whisk into the yeast mixture and set aside to proof, about 5 minutes
- Combine proofed yeast with olive oil, egg, and vanilla extract in a large bowl; mix for a moment and then slowly add in the flour mixture.
- Mix with an electric mixer on medium-high speed until dough thickens and loses some of its stickiness, about 1 1/2 minutes.;
- Cover a work surface with a sheet of good quality plastic wrap and a light layer of flour.
- Place dough in the center and cover with a little more flour and another sheet of plastic wrap.
- Roll out to a 10×13-inch rectangle; remove top layer of plastic wrap.
- Combine brown sugar and cinnamon for filling in a small bowl. Spread melted butter over the entire dough rectangle and sprinkle brown sugar mixture evenly over top.
- Start at a long edge and roll the dough, using the plastic wrap to help lift and roll as you go
- Lightly sprinkle dough with more flour and cut into 10 pieces with a sharp knife.
- Place rolls in a greased baking pan, cover with plastic wrap,and place in a warm spot to rise for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C)
- Bake rolls in the preheated oven until tops are golden brown, 22 to 27 minutes.
- While rolls are baking, beat butter and cream cheese for frosting in a mixing bowl until smooth.
- Add powdered sugar; mix until smooth. Mix in vanilla extract, and salt
- Remove cinnamon rolls from the oven and immediately drizzle frosting over top
*recipe from Allrecipes.com