I remember several years back, attempting to make 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. These rolls are ooey-gooey, pull-apart delicious. You won’t be disappointed! Quick update: My cinnamon rolls were featured in Gluten-free & More Magazine!
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 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.
Here is a quick tip for cutting kiwi. Slice the two ends, place a spoon just under the skin and begin to rotate the
spoon.
The skin will easily fall off, leaving a nice smooth kiwi ready for slicing.
Arrange your fruit in a pleasing display of color,then serve with the best gooey gluten-free cinnamon rolls you have ever tasted!
Enjoy a mouthful of gluten-free yummy!
The Best Gluten-free Gooey Cinnamon Roll
Print recipe
| Serves | 8 |
| Prep time | 30 minutes |
| Cook time | 25 minutes |
| Total time | 55 minutes |
| Dietary | Gluten-free |
| Meal type | Breakfast |
Ingredients
roll
- 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
liquid
- 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)
inside spread
- 3/4 cups Brown Sugar
- 1/2 cup butter (or vegan buttery sticks softened)
- 1 tablespoon Cinnamon
Topping
- 1/2 cup Brown Sugar
- 3 tablespoons Butter (or vegan buttery sticks)
- 1 tablespoon Whipping Cream (or coconut cream)
- 1 tablespoon Pure Maple Syrup
Optional
- 1 cup Pecans (chopped)
Directions
| roll | |
| Step 1 | |
| Place all dry ingredients from rolls into a large mixing bowl. Using the paddle attachment on the mixer, blend the flours until well incorporated. | |
| liquid | |
| Step 2 | |
| 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). | |
| Step 3 | |
| Once yeast has "proofed", add egg, vinegar, vanilla and oil. | |
| Step 4 | |
| Place liquid ingredients into dry flour mixture and blend with the paddle attachment on mixer for three minutes. | |
| inside spread | |
| Step 5 | |
| In separate bowl add 3/4 cup brown sugar, butter, and cinnamon. Cream together. | |
| Step 6 | |
| Lay plastic wrap on a cutting board and lightly dust with tapioca starch. | |
| Step 7 | |
| Lay bread dough on floured board and gently press or roll out dough to 1/2 inch thick. | |
| Step 8 | |
| Sprinkle sugar-cinnamon mixture evenly on top of rolled dough. Leaving outer edge free of sugar in order to close dough. | |
| Step 9 | |
| Gently roll dough lengthwise by pulling up on plastic wrap. Pinch seal the edge of the dough. | |
| topping | |
| Step 10 | |
| 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. | |
| Step 11 | |
| 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. | |
| Step 12 | |
| Place each roll on top of topping mixture in pan. | |
| Step 13 | |
| Place rolls in a non-drafty, warm area to rise (approximately 30 min). | |
| Step 14 | |
| Preheat oven to 350 degrees. Place risen cinnamon rolls in oven for 20-25 min or until tops are golden brown. | |
| Step 15 | |
| Remove from oven and let sit for 5 minutes before tipping upside down onto a large platter. | |
| Step 16 | |
| Serve warm from the oven, or may be re-heated for under 30 seconds in the microwave. | |
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2 comments on “The Best Gluten-Free Gooey Cinnamon Rolls”
Comments are closed.
I’ll have to try your adaptation. What is coconut cream powder? I have never heard of that but it sounds good!