Cinnabon-Ish Cinnamon Rolls (Gluten-Free)

READY IN: 1hr 35mins
YIELD: 8 rolls




  • 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!