Cinnabon-Ish Cinnamon Rolls (Gluten-Free)

Submitted by Andrew Mollmann

"This is a combination of two or three recipes. Makes some absolutely delicious and decadent cinnamon rolls. The frosting is good straight out of the bowl. I have successfully substituted buckwheat flour and rice flour for the millet flour in this recipe and a review has used oat flour to great success as well. I'm betting brown rice flour wouldn't be horrible either. The last 2 times I made these, the dough required a bit more flour than listed."

 

• Ready In: 1hr 35mins
• Ingredients: 22
• Yields: 8 rolls
• Serves: 8

ingredients

• Dough

• 2 tablespoons butter
• 1⁄4 cup white sugar
• 2⁄3 cup skim milk, warmed
• 1 tablespoon yeast
• 1 large egg
• 1⁄4 cup canola oil
• 1⁄4 cup potato starch
• 3⁄4 cup cornstarch
• 1⁄2 cup millet flour (or rice or brown rice or oat)
• 1⁄4 teaspoon baking soda
• 2 1⁄2 teaspoons xanthan gum
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 teaspoon vanilla

• Filling

• 1 cup packed brown sugar
• 2 1⁄2 tablespoons cinnamon
• 1⁄3 cup butter, softened

• Icing

• 8 tablespoons butter, softened
• 1 1⁄2 cups powdered sugar
• 1⁄4 cup cream cheese, softened
• 1⁄2 teaspoon vanilla
• 1⁄8 teaspoon salt

directions

1. Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
2. Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
3. Add egg and combine thoroughly.
4. Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
5. Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
6. Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
7. Preheat oven to 400°F.
8. Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
9. Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
10. Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
11. Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
12. Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
13. At this point you can either bake them or allow them to rise a bit longer.
14. Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
15. While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!

Reviews

[iPlayFlonkerton]

WOWZA! My family has a tradition of eating cinnamon rolls on Christmas morning. This year, my grandmother (who is gluten-intolerant) was visiting, so I searched for a gluten-free recipe, and I'm so glad I decided to use this one! Like Ames0325, I also used a gluten-free flour mix instead of the cornstarch, potato starch, and millet flour, and they are DELICIOUS! Pillsbury's got nothing on these! Thanks for a great recipe!

 

[Ames0325]

very good easy cinnamon roll. I did use a GF all purpose flour mix instead of the various flours listed and it turned out wonderful.

 

[RedHeadToToe]

I just made these and they are soooo good! I cannot tell they are GF. I also made them Dairy free using almond milk, egg replacer and vegan butter even with all the changes they proofed beautifully and tasted yummy (even at high altitude). I am going to try other flour besides millet and see if the results are the same very soon. THANKS for posting.

 

[Yankiwi]

Six hours later, I still can't get over how delicious these cinnamon rolls were. I had given up finding a suitable gluten-free cinnamon roll for Sunday breakfast when I thought I'd try again. I followed it as well as possible and I'm sure it took less than an hour to prepare. I made them last night and put them in the refrigerator until this morning then baked them as per the instructions. The pan I used was too small (6.5 x 10 inch) there was no breathing room; I'm sure they will be even better next Sunday when I will use an 8.5 x 12 inch pan. I made just a little frosting which made them even better but my husband preferred them plain, he thought they were too messy frosted. Either way, they are absolutely the best! Thanks for posting and I look forward to trying some of your other recipes.

 

[glutenfreekids]

I would give this recipe 10 stars if I could! Amazing! I only used about 3/4c of brown sugar and about 4 TB of butter for the filling. And made a 1/2 batch of the frosting and it made enough for the whole batch. I also used buckwheat instead of millet and cocconut flour for the dusting. A good tip for cutting cinnamon rolls is by using a piece of thread, slide it under the log cross each side of thread at the top and pull. A perfect cut.