Twenty years ago gluten-free cinnamon rolls didn’t exist, at least not at a bakery. As many of you know, I recently attended IFBC (International Food Bloggers Conference) in Seattle. It’s a wonderful conference to meet fellow bloggers, enjoy great food, and sample products from all the vendors. It’s also a great time to sample some of the fabulous food Seattle has to offer, especially if you are gluten-free. I met up with a few gluten-free bloggers and we took a quick break down to a fantastic little bakery near Pike Place Market, where we sampled gluten-free cinnamon rolls, monkey bread, and a caramel apple tart. Tonyia Smith, owner of the bakery and pastry chef extraordinaire, is truly a master of gluten-free baking. The story I heard from a friend was that Tonyia attended culinary school and one of her assignments was to choose a food area she had never worked with and master it. She chose gluten-free baking, and let me tell you, she mastered it! You would be amiss if you visited Seattle and did not stop by the Coffee and Specialty Bakery and give a gluten-free cinnamon roll, croissant, or eclair a taste.
When I got home, gluten-free cinnamon rolls were still on my mind. This recipe is buried way back in my archives but is so good I must post it again. If it has been a while since you have had a delicious, bready, ooey-gooey, pull-apart gluten-free cinnamon roll, and you won’t be visiting Seattle any time soon, then look no further! I know, I know, I know, they’re full of that evil little crystal called sugar, but a once in a blue moon, it’s worth it. I remember several years back, attempting to make gluten-free cinnamon rolls when the only flours used in gluten-free recipes were rice and soy. I can tell you flat-out from experience, it produces a hard little bun that is tough and doesn’t rise. It is such a disappointment when so much time is invested in making them, so that is why I am so excited to share this recipe. Try it, you won’t be disappointed!
The trick to working with gluten-free flours is to get them to properly rise. Because gluten-free flours do not contain gluten, you must have a reactor in the dough that will help it to bubble and rise.
The sugar reacts with the yeast and the vinegar reacts with the baking soda, making a perfect combination to create a dough that rivals even the best in the gluten world.
The dough will come out slightly sticky. Remember, gluten-free flours react differently than our gluten enemy. Don’t expect to roll this dough like you did when baking with all-purpose flour.
I throw down a little tapioca starch on some plastic wrap, and gently begin flattening the dough with my hands before adding the cinnamon and sugar mixture.
Place these beauties in a warm area to rise (about 30 minutes).
Bake in a 350 degree oven 20-25 minutes or until rolls are a light golden brown.
Remove from oven and allow rolls to rest for 5 minutes before flipping the rolls over onto a large, clean plate,
allowing the gooey sugar to run down inside each roll. These ooey, gooey gluten-free cinnamon rolls are best served hot from the oven,
but they do warm up nicely in a microwave for the following morning. I like to serve them with a fresh platter of fruit.
Want to bite into the best gooey gluten-free cinnamon roll with pull apart dough that tastes like the real deal? Try this recipe; you won't be disappointed!
1 1/2 cup Ultra-fine Brown Rice Flour
1/2 cup Potato Starch
1/4 cup Tapioca Starch
1/4 cup Almond Flour (or sorghum)
1/4 cup Sweet Rice Flour
2 teaspoons Xanthan Gum
1 teaspoon Baking Soda
1 1/2 tablespoon Rapid-Rise Yeast
1 tablespoon Sugar
1/2 cup Water (heated to 105 degrees)
3/4 cups Milk of choice (heated to 105 degrees)
1 Large Egg (room temperature)
1 teaspoon Cider Vinegar
1 teaspoon Vanilla
2 tablespoons oil (vegetable)
3/4 cups Brown Sugar
1/2 cup butter (or vegan buttery sticks softened)
1 tablespoon Cinnamon
1/2 cup Brown Sugar
3 tablespoons Butter (or vegan buttery sticks)
1 tablespoon Whipping Cream (or coconut cream)
1 tablespoon Pure Maple Syrup
1 cup Pecans (chopped)
Place all dry ingredients from rolls into a large mixing bowl. Using the paddle attachment on the mixer, blend the flours until well incorporated.
Heat water and milk in a saucepan to 105 degrees. Remove from heat and add one tablespoon of sugar and rapid rise yeast. Set aside until yeast proofs (bubbles).
Once yeast has "proofed", add egg, vinegar, vanilla and oil.
Place liquid ingredients into dry flour mixture and blend with the paddle attachment on mixer for three minutes.
In separate bowl add 3/4 cup brown sugar, butter, and cinnamon. Cream together.
Lay plastic wrap on a cutting board and lightly dust with tapioca starch.
Lay bread dough on floured board and gently press or roll out dough to 1/2 inch thick.
Sprinkle sugar-cinnamon mixture evenly on top of rolled dough. Leaving outer edge free of sugar in order to close dough.
Gently roll dough lengthwise by pulling up on plastic wrap. Pinch seal the edge of the dough.
Place all topping ingredients (including nuts if adding) in a small saucepan and cook on medium high heat until mixture just comes to a boil. Remove from heat and pour into bottom of an 8x12" glass dish.
Gently place a string of dental floss under the cinnamon roll log and slice through the dough by crossing the string. Cut each cinnamon roll approximately 2 1/2" in length, cutting 8 rolls altogether.
Place each roll on top of topping mixture in pan.
Place rolls in a non-drafty, warm area to rise (approximately 30 min).
Preheat oven to 350 degrees. Place risen cinnamon rolls in oven for 20-25 min or until tops are golden brown.
Remove from oven and let sit for 5 minutes before tipping upside down onto a large platter.
Serve warm from the oven, or may be re-heated for under 30 seconds in the microwave.