The Best Gluten Free Cinnamon Rolls Ever!

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The Best Gluten Free Cinnamon Rolls Ever!

For the dough

  • 4 cups AP gluten-free flour blend 
  • 1 tsp salt
  • 1/3 cup morena sugar, with 2 tablespoons set aside for yeast
  • 1/2 cup warm water – 100 degrees
  • 1/2 cup sour cream
  • 1 package instant yeast
  • 1/3 cup softened butter
  • 2 eggs

For the filling

  • 1/3 cup melted butter
  • 1/3 cup morena sugar
  • 3-4 tablespoons cinnamon

For the icing

  • 2 cups confectioners sugar
  • 1 teaspoon vanilla
  • 1/4 cup heavy cream

Thrive Market

In a mixing bowl, combine flour, sugar (minus 2 tablespoons) and salt. Attach dough hook. Mix for a few seconds, just to combine.

Temp water to 100 degrees. Warmer temperatures will kill yeast, so be careful to get it no warmer than 115. Add 2 tablespoons reserved sugar. This will feed your yeast. Add package of instant dry yeast and mix gently, setting aside to bloom for about 10 minutes. If at the end of this time mixture is not foaming and visibly active, toss and start again.

While yeast is blooming, mix softened butter into the flour mix using dough hook. Mix until combined and resembling wet sand pieces. Add eggs and sour cream, mixing slightly. Once yeast is done, pour in, mixing on medium-high speed for about 3 minutes, until dough forms.

Turn dough out into a well-oiled bowl, cover with plastic wrap and allow to proof for about 1 hour. Time will depend on the warmth of your kitchen, but you will be looking for dough to double in size.

Preheat oven to 350

Once proofed, turn out onto a flour dusted surface and begin rolling into a rectangle, about 12 inches by 18 inches. You will be rolling up the long way, to get a nice looking spiral. Brush melted butter over dough, sprinkle with sugar and cinnamon and roll up, taking care not to rip dough. Once rolled, cut into desired sizes. I opted for higher rolls, so I cut in half, first, and in halves to end up with an even count of 8. You can also cut smaller to get one dozen. Baking time will vary.

Arrange rolls on a buttered sheet pan, casserole dish or cake pan. I used a 10-inch cake pan, which allowed for each to expand into one another, but maintain a crisp edge on each roll. Pack tighter for a more condensed roll.

Bake at 350 for about 26 minutes, of doing smaller rolls, begin to check at 18 minutes.

Allow rolls to cool in their pan while assembling icing. Combine all ingredients, whisking to a smooth consistency. Drizzle on top of warm rolls in pan, or remove them to plate and drizzle over top and sides. Serve warm.

I’ve been obsessed with cinnamon rolls since I knew there was such a thing AS cinnamon rolls. I can’t think of any better smell than cinnamon baking, either. So really, baking them at home is a no brainer. But not from a weird tube. Promise me you’ll never bake them from a weird tube!! To be honest, I don’t even know how to get those things open. They scare me… anyway, back to my story.

A few years ago, I forced my mama into going gluten free after watching her suffer with undiagnosed symptoms for TWENTY YEARS! Yes, you read that right. In a span of 20 years, not a single doctor (and I’m talkin’ LOTS O DOCTORS) thought to chat with her about the effects from food, gluten in particular! As I got more into researching for my gluten free bakery, I began connecting the dots with my moms symptoms and demanded she just *try* this way of eating. 6 weeks later, she was like a new person and almost 4 years later, she still never looked back. But she definitely misses the goodies. When I still had the bakery, I kept her in stock with cookies and muffins and breads, oh my! But I never felt confident enough to try cinnamon rolls. Being such an enthusiast myself, I couldn’t imagine destroying the sacred place that cinnamon rolls held in my heart. Til now.

I like to say that I suffer from Gwyneth Paltrow Syndrome, or in other words, high self-esteem. This causes me to deny the possibility of extreme failure, and dive head first into many far-fetched goals. But I was not going to fail this one!

So there I stood, channeling my inner GP and before I knew it, I pulled it off, first try! Huzzah!

My mom was actually at my house at the time and as soon as the smells of cinnamon sugary goodness began wafting from the kitchen, she exclaimed “holy [email protected] Bloss!” She said the same thing upon her first bite. And I gotta say, I was pretty damn impressed myself. They were light, airy, tender and gooey. Everything you want from a proper cinnamon roll… but they were friggin GLUTEN FREE! They were not dense piles of white, flavorless trash, but the BEST gluten free cinnamon rolls EVER! Also, I feel it’s important to note, these are definitely NOT on my diet plan, but sometimes a girl needs a dang cinnafix. I tend to keep my splurges gluten-free, because since going Keto, I can’t take the wheat carb hangovers. Thankfully I can (cinnamon) roll off plan (ha) with a gluten-free treat and not experience the horrendous tummy rage after. You Keto fam know what I’m talkin’ bout.

I don’t have much more to say about these, guys. Besides Why are you still reading this and not baking the BEST gluten free cinnamon rolls EVER?! I would be. In fact, I might go make another batch…

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2018-01-22T21:42:34+00:00

4 Comments

  1. Mike February 2, 2018 at 9:53 pm - Reply

    I am so excited to make these. They look amazing!!

    • Queen B February 2, 2018 at 9:57 pm - Reply

      They are AWESOME! Let me know what you think 😀

  2. Tara February 6, 2018 at 5:26 pm - Reply

    I tried to make these today and the dough was SO dry. Not workable at all. More like a sugar cookie dough. Any suggestions? Follow recipe to a T.

    • Queen B February 6, 2018 at 5:38 pm - Reply

      Oh no! I’m so sorry to hear. Did you use the ap flour blend?
      Did your dough proof at all as it sat? Mine starts off a little dry but it gains some softness and texture after the proofing. Which is what allows it to be rolled.

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