How to make GLUTEN FREE CINNAMON ROLLS!
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Gluten Free Cinnamon Roll Recipe:
makes approximate 12 cinnamon rolls in a 9x13 pan
This recipe takes a little time to make, but it’s worth it in the end!
DOUGH:
3 1/4 cups (455g) all purpose GLUTEN FREE FLOUR*
1 1/2 tsp xanthan gum (omit if your flour already contains it)
1/2 cup (43g) cultured buttermilk powder (must be powder, NOT liquid)
2 tsp instant yeast
1/4 tsp cream of tartar
1/4 tsp baking soda
2 TBS light brown sugar
1 tsp kosher salt
1 tsp apple cider vinegar
2 TBS unsalted butter
1 large egg
1 1/2 cups (12oz) warm water
FILLING:
4 TBS unsalted butter
3/4 cup light brown sugar
1 tsp cinnamon
ICING:
1 stick unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 TBS vanilla
Pinch of salt
1.In the bowl of a stand mixer fitted with the PADDLE attachment, place the flour, xanthan gum, buttermilk powder, yeast, cream of tartar, baking soda, sugar, and salt in the bowl of your stand mixer.
2.Whisk to combine well with a separate, handheld whisk.
3.Add the cider vinegar, butter, and egg, and mix to combine well.
4.With the mixer on low speed, add the water in a slow but steady stream. Once you have added half the water, turn the mixer up to high and let it work for about 3 minutes. The dough will be moist but continue to mix until the dough starts to “clean” or pull away from the sides of the bowl.
ROLLING OUT THE DOUGH
1.Turn the dough out onto a flat, lightly floured surface. Sprinkle it with some extra flour and knead it gently until it’s somewhat smoother.
2. Using a rolling pin and sprinkling lightly with flour as necessary to prevent sticking, roll the dough into a rectangular shape about 1/2-inch thick, and about 9 inches x 12-inches.
FILLING THE DOUGH
1.Using an offset spatula, spread the softened butter all around the rectangle, leaving 1-inch border clean all around.
2.Sprinkle with the brown sugar evenly on top of the butter and pat the brown sugar down lightly with your fingers to help it stick to the butter. Sprinkle the cinnamon evenly on top of the sugar.
ROLLING THE DOUGH
1.Starting at a short side, roll the dough tightly into a coil. Using a bench scraper or a very sharp knife, cut rolls in cross-section each about 1-2 inches wide.
2.Place the rolls in the prepared baking pan, about 1-inch apart.
LET THE ROLLS RISE.
Cover the pan with plastic wrap and set in a warm, draft-free location to rise until about doubled its original size.* It should take about 1 hour, but may take much longer in a cold, dry environment.
MAKE THE ICING while waiting on the rolls to rise
1.In a large bowl, combine butter and cream cheese, and mix until fluffy
2.Add powdered sugar and vanilla and beat together until you achieve a smooth consistency. Set aside.
BAKE THE ROLLS.
1.When the dough is nearing the end of its rise, preheat your oven to 350°F.
2.Remove the plastic wrap and place the pan in the center of the preheated oven.
3.Bake for about 25-30 minutes or until the cinnamon rolls are golden brown on top and cooked in the middle.
4.Remove from the oven and let the rolls cool for about 5-10 minutes. Spread prepared icing on the cinnamon rolls and devour!
*RECIPE NOTES:
GLUTEN FREE FLOUR - I used Better Batter (All purpose gluten free flour blend), I found that it is less gritty than most gf flour brands. It also already contains xanthan gum, so you can omit it in this recipe.
BUTTERMILK POWDER - I used Sasco Brand, don’t use liquid buttermilk! It will make the dough very wet and impossible to work with.
PROOFING THE DOUGH - I allowed my oven to pre-heat to 170 and then I turned my oven off. I placed the cinnamon rolls in the warmed oven along with a casserole dish of boiling water to create a warm and moist environment. This is an excellent way to proof your dough if it’s cold in your house.
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Original Recipe: This was my first attempt making this recipe and it turned out really good for me. She goes into a lot of detail about different gf flour blends which is very informative! glutenfreeonashoestring.com/a...
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