1/10 Photos of Cinnabon-Ish Cinnamon Rolls (Gluten-Free)
1 hr 35 mins
1 hr 15 mins
Andrew Mollmann's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
- 2Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
- 3Add egg and combine thoroughly.
- 4Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
- 5Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
- 6Remove 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.
- 7Preheat oven to 400°F.
- 8Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
- 9Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
- 10Combine 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 ;).
- 11Using 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.
- 12Carefully 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.
- 13At this point you can either bake them or allow them to rise a bit longer.
- 14Bake 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.
- 15While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!
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Nutritional Facts for Cinnabon-Ish Cinnamon Rolls (Gluten-Free)
Serving Size: 1 (155 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 616.4
- Calories from Fat 291
- Total Fat 32.3 g
- Saturated Fat 16.1 g
- Cholesterol 90.1 mg
- Sodium 563.5 mg
- Total Carbohydrate 80.6 g
- Dietary Fiber 2.9 g
- Sugars 55.5 g
- Protein 4.3 g
The following items or measurements are not included: