Rockin Gluten Free Cinnamon Rolls

It’s great to have a 16-year-old son, who is not only a young man with exemplary moral character, a hard worker, an athlete and great competitor, but he loves to cook and bake! I mean, what more could a mother want.

My husband and I are in awe of his interest in crafting delectable gluten free entrees, breakfast foods, and lunches. But, by far, his heart is melded with mine in his love for baked goods.

Recently, with very little assistance from me, he made some “cinnabun-ish” cinnamon rolls and with the yeasty aroma emanating from the oven, it was difficult to know the difference between the Mall-aroma or the home made version. Upon sampling, we realized that his were ‘oh so much better.’

Here are the ingredients, if you want to give them a try

  • 2 tablespoons butter
  • 1/4 cup white sugar
  • 2/3 cup milk, warmed to 110 degrees
  • 1 tablespoon yeast
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup potato starch
  • 3/4 cup cornstarch
  • 1/2 cup millet flour (or rice or brown rice or oat) 
  • OR SUBSTITUTE 1 1/2 CUPS ALL PURPOSE GLUTEN FREE FLOUR for the above flours and starches
  • 1/4 teaspoon baking soda
  • 2 1/2 teaspoons xanthan gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract

Filling

  • 1 cup packed brown sugar
  • 2 1/2 tablespoons cinnamon
  • 1/3 cup butter, softened

Frosting

  • 8 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup cream cheese, softened
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon salt

  1. Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
  2. Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
  3. Add egg and combine thoroughly.
  4. Mix together salt, flour(s), baking soda, baking powder, and xanthan gum.
  5.  Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky or wet, add more flour as needed.
  6.  Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky–don’t worry, this is all part of the gluten-free experience!
  7. Preheat oven to 400°F.
  8.  Roll dough to 1/4″ thick 13 x 13 square between 2 pieces of well floured plastic wrap–and I mean well-floured! You will see why.
  9.  Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
  10.  Combine brown sugar and cinnamon and sprinkle over buttered dough surface.
  11.  Using bottom sheet of plastic wrap to grip, roll the dough into a log. Start at the end opposite of that which you left uncovered.
  12.  Carefully cut into 8 equal pieces using a long piece of dental floss crossed and pulled to separate the rolls. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture on top of the rolls.
  13. Let rise for 30 minutes

14.  Bake in oven for 18-20 minutes until tops are golden brown, but not too done! 

   15. While the rolls are baking, combine frosting ingredients until soft and creamy–frost. 
Just try to eat just one!

Thanks Erin! 
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