Saturday, December 10, 2011

Food Love: Gluten Free Cinnamon Rolls

I have discovered the holy grail of gluten free cinnamon rolls, and I am here to share it with you.

I found a recipe at The Baking Beauties, and it is BY FAR the best baked gluten free food I have ever had and tastes exactly like 'regular' cinnamon rolls. They are so amazing that the first day I ate them, I ate three, the second day I ate two, and the third day I ate three. Yes, I ate the whole 8x8 pan by myself in three days and I don't regret it one bit.

I copied and changed the recipe a little bit and that's what I've posted here, but to see the original, go here. You should check out the blog either way, it's an amazing resource that has been added to my must read blog list! (Seriously, GF bagel recipes?! I might try that this weekend, it's been years since I've had one!)

Gluten Free Cinnamon Rolls
3Tbsp butter, melted
1/2 c packed brown sugar
2 Tbsp cinnamon
Mix all ingredients in a small bowl.

4 Tbsp butter
1/2 c brown sugar
2 Tbsp real maple syrup (not the cheap stuff you put on pancakes) or corn syrup
1 tsp vanilla
2 Tbsp milk or half&half
In a small saucepan over low heat, combine butter, sugar, and syrup until the brown sugar is dissolved. Add vanilla and milk/half&half and mix until combined, then pour HALF of the mix into the bottom of a greased round 8x8 pan. The other half you will use after the cinnamon rolls are out of the oven as a topping.

2 1/2 cups GF mix (see here for a recipe or use something like Bob's Red Mill)
1/2 cup tapioca starch
1 Tbsp rapid rise yeast
3 Tbsp white sugar
1/2 tsp salt
3 tsp xanthan gum
1/4 cup dry milk
1 tsp baking powder
4 Tbsp margarine
1/2 cup water
3/4 cup milk
1 egg, room temperature
1 tsp cider vinegar
2 Tbsp veggie oil
1 tsp vanilla

Directions: (I didn't change this at all, this is from the original recipe)
  1. In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
  2. Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
  3. With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
  4. Allow to mix on medium speed for 3 minutes.
  5. Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly squarish shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a square approximately 8″ x 16″.
  6. Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one long end without any filling, this is where your cinnamon rolls will be sealed.
  7. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
  8. Using a long piece of dark thread (light colours can be lost in the dough), cut the long “cinnamon bun log” into 8 pieces, about 1 1/2″ wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up. I like to push the rolls down to about 1″ high.
  9. Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
  10. Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
  11. Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.
  12. Added: Re-heat the rest of the topping and pour over warmed cinnamon rolls or dip your rolls into it.
Let me know if you try this out, it will be the best decision of your life if you are gluten free! Hehe.


  1. The fact that you ate them 1 and 2 days after they were baked says something about how good they were!

  2. Ooh these look so amazing! I made cinnamon buns a few months ago and were so so yummy but looked like squashed biscuits lol. 

  3. I know, I was so surprised!  When I overturned the pan onto the plate, I just put it back on when I was done getting my piece, instead of using plastic wrap. I think that helped!

  4. You've got to try them on one of your sugar days! I was so surprised how these turned out.