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Saturday, September 21, 2013

Gluten Free Cinnamon Rolls

EXTRA POST!       

I couldn’t wait to post these. These are by far my greatest gluten free creation so far! Cinnamon rolls are one of those painful but delicious things to make. We love them but they are typically so much work! I will admit, I am a terrible cinnamon roll maker. I get impatient because typically we eat as soon as we get up. Who has time in the mornings for the dough to rise, then bake – not to mention rolling them out? However – these are worth it. I’ve become more patient as I’ve had to transition into this cleaner, gluten free way of eating. These are pretty simple and taste great. I’ll be experimenting with different flavors now that I’ve found a good base dough. These would be great on Christmas morning! Enjoy!


1 cup brown rice flour
½ cup tapioca starch
½ cup white sorghum flour
¼ cup coconut flour
1 Tbsp xanthan gum
1 Tbsp active yeast (1 packet)
½ tsp sea salt
1 tsp baking powder
¼ cup stevia
2 Tbsp coconut oil
1 egg
¼ cup applesauce
¾ cup almond milk
½ cup water
1 tsp vanilla
¼ cup coconut oil
½ cup coconut sugar (or brown sugar)
2 tsp cinnamon
Icing (if desired)
1-2 cups powdered sugar
2 Tbsp butter (I used dairy free, but regular is fine)
2 Tbsp almond milk
  • Mix together dry ingredients in a large bowl.
  • In a small bowl, mix together water, almond milk and yeast for dough and let set for a few minutes.
  • Add in applesauce, coconut oil, egg and vanilla to dry mix and blend well.
  • Pour in milk mixture and blend on medium speed for 2 minutes.
  • This part is key. Put a large rectangle piece of plastic wrap onto your counter or tabletop to roll the dough on. Pour dough onto plastic wrap and spread into a rectangle. Place another sheet of plastic wrap onto dough. Roll out into a thin rectangle.
  • Spread the coconut oil for filling over the dough. Sprinkle on coconut sugar and cinnamon. Take the long side of the dough and roll over the rest.
  • A trick here is to roll the dough using the edges of the plastic wrap. The dough is sticky and hard to roll if you use your hands.
  • Cut dough log into 1” pieces. In a greased 9x13 pan, place rolls cut side down. Cover and let rise for about 20 minutes.
  • Bake at 350°F for 25-30 minutes or until browned on top.
  • For icing – melt butter and mix with milk. Gradually add in powdered sugar and stir with whisk until well blended. Add in extra sugar to get desired consistency. Pour icing over warm rolls and serve.

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