Cinnabon-Ish Cinnamon Rolls (Gluten-Free)
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
- 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
- 1 cup packed brown sugar
- 2 1⁄2 tablespoons cinnamon
- 1⁄3 cup butter, softened
- 8 tablespoons butter, softened
- 1 1⁄2 cups powdered sugar
- 1⁄4 cup cream cheese, softened
- 1⁄2 teaspoon vanilla
- 1⁄8 teaspoon salt
- 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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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!!
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!!