Gluten Free Cinnamon Rolls
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- Опубліковано 28 лип 2024
- Gluten Free Cinnamon Rolls are sweet, tender, and taste just like the real thing - made gluten free!! These rolls will become a staple at all your holiday get togethers, and weekend brunches. PRINTABLE RECIPE HERE 👉🏼 iowagirleats.com/gluten-free-...
INGREDIENTS:
1/4 cup butter or vegan butter
1 cup milk (see notes)
1/3 cup + 1 Tablespoon sugar, divided
1 packet instant dry yeast
1 large egg, whisked
2-1/2 cups Gluten-Free 1:1 Baking Flour
2 teaspoons gluten free baking powder
1/4 teaspoon salt
For the filling:
1/2 cup sugar
2 Tablespoons cinnamon
1/3 cup extremely soft butter or vegan butter
For the icing:
2 Tablespoons butter or vegan butter
1 cup powdered sugar
1/2 teaspoon vanilla
1-1/2 Tablespoons hot water
DIRECTIONS:
1. Add butter to a large glass bowl then melt in the microwave. Add milk and 1 Tablespoon sugar then microwave for an additional 45-50 seconds, stir with a spatula, and take a temperature using an instant read thermometer - we’re looking for 110 degrees. Sprinkle in yeast then stir gently and let sit until foamy, 8 minutes. (If your mixture does not foam, likely your yeast was old and/or the temperature of the milk mixture was too cool or too warm.) Add whisked egg and remaining 1/3 cup sugar then stir gently to combine.
2. In another bowl add gluten-free flour blend, baking powder, and salt then stir with a fork to combine. Add to wet ingredients in two batches, stirring until flour is just incorporated (small lumps remaining are fine) before adding the next batch. Dough should be very soft but not overly sticky - kind of like sugar cookie dough. Cover with a tea towel then set somewhere warm to double in volume, 30 minutes - 1 hour. I use my oven’s “bread proof” setting, though placing the pan on a heating pad set to warm, or placing in a warm sunny spot will also work.
3. Combine sugar and cinnamon from filling recipe in a small bowl then set aside. Spray a 9” pie plate with nonstick spray then set aside.
4. Scrape the dough onto a large sheet of parchment paper that’s been sprayed with nonstick spray then, with lightly oiled hands, spread dough into a 10x14” rectangle.
5. Using your fingers or the back of a spoon, gently spread softened butter over the dough, leaving 1” clear on the bottom. Sprinkle the cinnamon sugar mixture evenly on top, avoiding the clear strip of dough then, using the parchment paper, gently roll the dough from the top down towards you. On the last roll, pull the bottom of the parchment paper up so the roll sits in the center of the parchment paper. Pinch the seams of the dough together then slice the log into quarters using a sharp knife. Wipe off knife in between cuts as necessary and/or dip knife in flour blend to prevent sticking. Slice each quarter into thirds for 12 slices then arrange the slices in the prepared pie plate. Since the dough will be very soft, it helps to use the knife to help transfer the rolls to the pan.
6. Place rolls in the same warm spot to rise until puffy, 30-40 minutes. During the last 10 minutes of rising time, preheat oven to 350 degrees. Bake rolls for 16-20 minutes, or until golden brown on top, rotating the pan 180 degrees halfway through.
7. Let rolls cool for 15 minutes then make the icing. (If you ice them while they’re too hot they’ll absorb all the icing.) Add ingredients for the icing in a bowl then whisk vigorously until smooth. Spoon icing on top of the rolls then serve.
NOTES:
1. Be sure to read the post text for photos and tips!
2. I have tested this recipe using whole milk, 2% milk, and unsweetened almond milk.
3. Make sure your yeast AND baking powder are fresh and not expired, which will affect the successful rise of the rolls.
4. The consistency of the cinnamon roll dough is like very soft play dough so don't be surprised or discouraged when it doesn't look or feel like traditional cinnamon roll dough.
5. Don't panic if your rolls don't slice up perfectly - they'll rise and shape up nicely, plus they'll eventually be covered in icing.
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Made these this morning and my kids and I LOVE THEM!!,
Ahh, SO glad to hear that!! Thrilled you all enjoyed them!!
Made these for my GF/DF wife and she thinks they’re incredible, thank you!
I’m not new to making my own icing, so I did make the icing with almond milk instead of water - which made a nice almond-vanilla icing flavor and it’ll probably be my go-to for my homemade icing for the future - it was awesome.
Sounds fantastic, Tim!! So nice of you to make them for her!
I literally haven’t had cinnamon rolls for 11 years. These look so good! I can’t wait to give them a go.😊❤
Ohhh - these will thrill you then!!!! My post shows Bob's Red Mill 1-to-1 Gluten Free Flour, but I've been loving Schar's Mix It Universal Blend too, if you can find it!
@@IowaGirlEats thank you!
I'm gonna give it a try! Thanks
I’m going to try these! I have a recipe where there’s no yeast, but I’m ready to tire these now too.
I hope these hit the spot!
Great job! To save time with the yeast you can make the biscuit version of this by using baking powder and baking soda with your flour instead of yeast. I highly recommend not using a brown rice flour when making gluten free breads. Divided Sunset brand is fantastic and affordable. Also if you add candied pecans to this it will add a nice crunch. Also you can use nonstick aluminum foil and not use the spray. Just wet your hands with melted butter or water to press the dough out.
Great tips!
Excited to try this recipe for my daughter and her little family. I was really underwhelmed with the KAF cinnamon roll recipe. It made for a kind of sad Christmas morning experience for my Celiac family members. With 5 months till Christmas it gives me time to experiment with this recipe. We prefer a caramel-bottom type cinnamon roll and not one with frosting so I hope this will adapt to that technique well. Thank you for all the help!
You got it - I hope this is a fun recipe to play with!
These look delicious! Thank you 😊
They really are! I hope you get a chance to make them, Jessica!
I am sooo happy that I found your video! My husband is gluten intolerant and he misses things like this so much. Can I use the Mix Bread or the Mix pastries from same brand (Schar) instead? Or does it have to be the universal mix?
He will LOVE these!! I haven't tested those particular mixes - just the universal mix. I do find the flour mix does have a big impact on the process (ease of rolling in particular) so if you can find the universal mix I'd definitely get that.
Bought it today and I'm about to make a batch! I'm so excited. 🎉Will let you know when they're done. ❤😂
Just made these and they are excellent; thank you. When I sprayed the parchment, it was easy to roll, but became a challenge cutting and moving them. Am wondering if it would be better to use a thin layer of the GF flour instead of the oil? Also would think that King Arthur 1:1 GF or Walmart's GF could also work well. I can't find the Schar's that you mention anywhere. Thank you again for an excellent recipe!
SO glad these were a hit! You can refrigerate the dough prior to rolling which will help with the transfer, but I always say even if they look a little lopsided they puff up evenly during the second rise and then are covered in icing so I don't worry too much about them after the transfer. But that refrigeration time should help a bit!
I can't wait to try the recipe, thank you for sharing! I'd love to make for a few batches for my gluten free friends and am thinking of using the disposable silver pie pans. Would I need to adjust the baking temperature or time?
I love that idea! Baking time and temp should stay the same with a disposable aluminum pan. :)
instead of using all milk, is it possible to add orange juice into the recipe to make orange rolls?
Hi there! I haven't tried replacing any of the milk with another ingredient so I can't say for sure! I might try making an orange icing if you want that flavor!
Mine didn’t seem to rise very well after I made the rolls and put them in the pan. The taste was great but they were very “dense” not fluffy. Any thoughts?
I'm so glad you enjoyed the flavor!! Gluten free cinnamon rolls by nature will be more dense than cinnamon rolls made with all-purpose/bread flour, but if your dough and/or baked rolls didn't come out as fluffy as mine in the video then I would check to make sure your yeast and baking powder were fresh. Did the yeast in your wet ingredients bubble and rise like the video? Eager to help troubleshoot!
Can these be made with regular flour?
Thank you!
Hi there! I have Celiac Disease and have to eat gluten free so I've never been able to make these with regular flour. Prior to being diagnosed I LOVED The Pioneer Woman's cinnamon rolls - I highly recommend them if you don't need to eat gluten free!
@@IowaGirlEats
Thank you!
Can I use monk fruit sugar ?
Hi there! I haven't tried this recipe with monk sugar so can't say for sure!
First my dough came out too dry following the recipe, so I added a little more milk, but then it came out too wet and fell apart 😢
Hey there! I'm sorry to hear that! Is it possible the dry ingredients were mismeasured? What flour blend did you use?