Cinnabon-Ish Cinnamon Rolls (Gluten-Free)

Cinnabon-Ish Cinnamon Rolls (Gluten-Free) created by SimpleBaker

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
Serves:
Yields:
Units:

ingredients

directions

  • Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
  • Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
  • Add egg and combine thoroughly.
  • Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
  • Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
  • 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.
  • Preheat oven to 400°F.
  • Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
  • Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
  • 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 ;).
  • 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.
  • 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.
  • At this point you can either bake them or allow them to rise a bit longer.
  • 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.
  • While 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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RECIPE MADE WITH LOVE BY

@Andrew Mollmann
Contributor
@Andrew Mollmann
Contributor
"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."

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  1. buttercreamblissky
    Excellent GF recipe!!! I can’t rave about this recipe enough. The only change, I use tapioca flour instead of potato starch and yields a better flavor, more neutral. It is a very wet dough not like traditional bread dough but it works if you follow the instructions. I usually let it rise longer and it does great getting volume. I have also used recipe,minus vanilla, to make a loaf of bread and it is AMAZING!! Seriously!!
    • Review photo by buttercreamblissky
  2. Amy D.
    This recipe is completely off & wasted a lot of my time! I didn’t realize it until after I was trying to roll and my dough was mush... but only 1/2 cup of flour and 1/4 cup of oil?? Other recipes have zero oil & 3-4 cups of flour. Terrible.
  3. Alejandra L.
    Has anyone used the metric conversion with luck?
  4. loriknapp1
    Absolutely wonderful! My kids could not tell they were gf! No changes made but did opt for the second rise.
    • Review photo by loriknapp1
  5. Patty P.
    Yay!!! I made these for a friend and was nervous they wouldnt turn out as I’ve been burned with so many gf recipes in the past!! This recipe is sooooo good!! I used gf all purpose baking mix instead of millet or other flours and it was perfect, I wanted to eat them all. I’m excited to give them to my friend! Thank you for this amazing recipe!!
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