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Cinnamon rolls have hands down been the hardest gluten-free baked good for me to nail. I’ve tried so many recipes over the years and they never seemed to come out just right. Yeasted, gluten-free dough is generally sticky and thin (more the texture of cookie dough) compared to regular yeasted dough. This is ok when you’re just pouring it into a bread pan, but for rolling out and filling cinnamon rolls it is a tricky balance of ingredients!

These cinnamon rolls are downright perfect! They are tender and gooey, with plenty of cinnamon filling oozing out the middle. The glaze has a touch of cream cheese which takes these over the top. Cinnamon rolls are a tradition for my family a couple times a year. We especially love them  for Christmas and Easter breakfasts!

One great thing about these cinnamon rolls is they can be made the night before and sit in the fridge overnight. Just let them sit at room temperature for 30 minutes for baking the next morning. I love this because who wants to be rolling out cinnamon rolls and making a mess in the kitchen on a holiday morning? Three cheers for make-ahead!

These cinnamon rolls can also be made dairy and refined-sugar-free. I’ve noted the variations in the recipe. The only tricky thing about these is rolling them out. So I’ve included so pictures to help. I hope you love them as much as we do!
Warm, Soft Gluten-Free Cinnamon Rolls! Taste like Cinnabon!

1. To roll out the dough, place 2 large pieces of plastic wrap on the counter. You want enough to roll out the dough to a 10×13 rectangle. I do this with my silpat liner underneath to keep track of how big it is. Generously coat the plastic wrap with arrowroot powder (tapioca or potato starch will work too). You want a good amount so the dough doesn’t stick.

2. Scrap the dough into a ball and pour out into the middle of the coated plastic wrap. Take 2 more pieces of plastic wrap, place them to form a rectangle and spray them with cooking spray.

3. Place the oiled side down on top of the dough and roll into a 10×13 rectangle. Carefully remove the top plastic wrap.

4. Spread the dough with the softened butter. This is a very delicate dough so you want to be sure the butter is really soft.

Warm, Soft Gluten-Free Cinnamon Rolls! Taste like Cinnabon!

5. Mix together the cinnamon and brown sugar. Sprinkle the sugar mixture over the top.

6. Starting at the short end, use the plastic wrap to help you roll the dough up as tight as you can.

7. Once the dough is rolled into a log shape, use a wet knife to cut the log into 8 rolls. You want to wet the knife and clean it off in-between each cut.

8. Place the rolls in the prepared pie pan and let rise for 25-30 minutes. Bake, frost and enjoy!

Warm, Soft Gluten-Free Cinnamon Rolls! Taste like Cinnabon!

 

 

Gluten-Free Cinnamon Rolls

Yield: 8 cinnamon rolls

Xanthan gum is very necessary for the structure of these cinnamon rolls. A store-bought gluten-free blend that contains xanthan gum would work well in place of my flour. Rolling out the dough is the only tricky part, so be sure to follow the instructions! These can be made the night before. After you get the cinnamon rolls in the pie pan, just cover with plastic wrap and place in the refrigerator (for no longer than 1 night). Let the dough rise for 20-25 minutes the next morning before baking.

Ingredients

    Wet Dough Ingredients:
  • 2/3 cup almond milk
  • 1/4 cup cane sugar (or honey)
  • 1 packet yeast
  • 3 tablespoons coconut oil, melted and cooled slightly
  • 1 egg
  • Dry Dough Ingredients:
  • 1 1/2 cups + 2 tablespoons (228 grams) Erin's Grain-Free Flour Blend
  • 1 1/2 teaspoons xanthan gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Filling:
  • arrowroot powder or tapioca starch to help with rolling out
  • 1/3 cup butter, softened
  • 2 teaspoons cinnamon
  • 1/2 cup brown sugar (or coconut sugar)
  • Frosting:
  • 3 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • pinch of salt

Instructions

  1. Heat the almond milk until it's warm (about 110F). Whisk in the sugar and yeast. Let sit until bubbly, about 10 minutes.
  2. Meanwhile, in the bowl of a stand mixer, combine the dry ingredients. Lightly grease a pie pan. After the yeast is activated, whisk in the coconut oil and egg. With the mixer running on low, slowly pour the wet ingredients into the dry. Increase the mixer speed to medium-high and beat for 5 minutes. The dough will be sticky.
  3. Place 2 large pieces of plastic wrap on the counter. You want enough to roll out the dough to a 10x13 rectangle. I do this with my silpat liner underneath to keep track of how big it is. Generously coat the plastic wrap with arrowroot powder (tapioca or potato starch will work too). You want a good amount so the dough doesn't stick.
  4. Scrap the dough into a ball and pour out into the middle of the coated plastic wrap. Take 2 more pieces of plastic wrap, place them to form a large rectangle and spray them with cooking spray. Place the oiled side down on top of the dough and roll into a 10x13 rectangle. Carefully remove the top plastic wrap.
  5. Spread the dough with the softened butter. This is a very delicate dough so you want to be sure the butter is really soft. Mix together the cinnamon and brown sugar. Sprinkle the sugar mixture over the top.
  6. Starting at the short end, use the plastic wrap to help you roll the dough up as tight as you can. Once the dough is rolled into a log shape, use a wet knife to cut the log into 8 rolls. You want to wet the knife and clean it off in-between each cut.
  7. Place the rolls in the prepared pie pan and let rise for 25-30 minutes. Preheat the oven to 350F.
  8. Bake the cinnamon rolls for 22-27 minutes, until lightly golden.
  9. While the cinnamon rolls bake, make the frosting. Place the butter and cream cheese in a mixing bowl. Beat with a hand mixer until combined. Add the remaining ingredients and beat until light and fluffy.
  10. Frost the warm cinnamon rolls and enjoy. These are best right out of the oven! Leftovers are great microwaved to warm slightly for about 10 seconds. Enjoy!

Notes

MAKE IT DAIRY-FREE:Use earth balance buttery sticks for the butter and dairy-free cream cheese (such as Kite Hill) for the filling/frosting.

MAKE IT REFINED-SUGAR-FREE:Use honey for the yeast mixture and coconut sugar for the filling. Make a simple glaze with 3 tablespoons coconut cream and 3 tablespoons honey.

http://meaningfuleats.com/gluten-free-cinnamon-rolls-dairy-free-option-refined-sugar-free-option/

Recipe Source: Adapted from Recreating Happiness (Swapped in my flour, changed ingredient proportions, and used a different method)

Warm, Soft Gluten-Free Cinnamon Rolls! Taste like Cinnabon!