Gluten-Free Cinnamon Rolls

Yes, you might be gluten-free and have your cinnamon rolls too! Gluten-Free Cinnamon Rolls are sweet, fluffy, and made out of pantry staples.

Ingredients MAKES 12 CINNAMON ROLLS For the rolls: 1/4 cup butter or vegan butter 1 cup milk (see notes) 1/3 cup + 1 Tablespoon sugar, divided 2-1/4 teaspoons Bob’s Red Mill Active Dry Yeast (or 1 packet of yeast) 1 big egg, whisked 2-1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour 2 teaspoons Bob’s Red Mill Baking Powder 1/4 teaspoon salt For the filling: 1/2 cup sugar 2 Tablespoons cinnamon 1/3 cup super delicate butter or vegan butter For the icing: 2 Tablespoons butter or vegan butter 1 cup powdered sugar 1/2 teaspoon vanilla 1-1/2 Tablespoons hot water Directions Add butter to a big glass bowl then melt within the microwave. Add milk and 1 Tablespoon sugar then microwave for an further 45-50 seconds, stir with a spatula, and take a temperature utilizing an prompt learn thermometer - we’re in search of 110 degrees. Sprinkle in yeast then stir gently and permit sit till foamy, 8 minutes. (If your combination doesn't foam, probably your yeast was vintage and/or the temperature of the milk combination was too cool or too warm.) Add whisked egg and remaining 1/3 cup sugar then stir gently to combine. Meanwhile, in a one other bowl upload gluten-free flour blend, baking powder, and salt then stir with a fork to combine. Add to rainy meals in NULL batches, stirring till flour is simply incorporated (small lumps remaining are fine) earlier than including the subsequent batch. Dough must be very delicate but no longer overly sticky. Cover with a tea towel then set somewhere warm to double in volume, 1 hour. I use my oven’s “bread proof” setting, although setting the pan on a heating pad set to warm, or setting in a warm sunny spot will even work. Combine sugar and cinnamon from filling recipe in a small bowl then set aside. Spray a 9” pie plate with nonstick spray then set aside. Scrape the dough onto a big sheet of parchment paper that’s been frivolously sprayed with nonstick spray then, with frivolously oiled hands, unfold dough right into a 1/4” thick rectangle, roughly 10x14”. THE KEY TO SUCCESSFULLY SLICING THIS DOUGH IS TO NOT PRESS IT TOO THIN. Using your fingers, gently unfold softened butter over the dough, leaving 1” clean on the bottom. Sprinkle the cinnamon sugar combination evenly on top, avoiding the clean strip of dough then, utilizing the parchment paper, gently roll the dough from the upper down toward you. Continue to roll the dough right into a log utilizing the parchment paper rather of your palms till you attain the bottom. Lightly pinch the seams of the dough collectively then slice the log into quarters utilizing a pointy knife in a single chopping action vs sawing on the dough. Wipe off knife in among cuts as essential and/or dip knife in flour mix to stay away from sticking. Slice every quarter into thirds for 12 slices entire then set up the slices within the ready pie plate. Since the dough can also be very soft, it facilitates to make use of the knife to re-slice and scrape every roll off the parchment paper and into the pan. Place rolls somewhere warm to rise till puffy, 30-40 minutes. Again, I use my oven’s “bread proof” setting. During the final 10 minutes of growing time, preheat oven to 350 degrees. Bake rolls for 16-20 minutes, or till golden brown on top, rotating the pan 180 stages midway through. Let rolls cool for 15 minutes then make the icing. (If you ice them whereas they’re too hot they’ll soak up all of the icing.) Add meals for the icing in a bowl then whisk vigorously till smooth. Spoon icing on upper of the rolls then serve. Rolls are greatest the day they are made but leftovers can also also just be saved within the refrigerator and microwaved for 20-25 seconds exposed to warm again up. Notes Be certain to learn the submit textual content for useful pictures and tips! I have examined this recipe utilizing entire milk, 2% milk, and unsweetened almond milk. The consistency of the cinnamon roll dough is like delicate play dough so do no longer be stunned or discouraged when it would no longer appear or really sense like standard cinnamon roll dough. Don't panic in case your rolls do no longer slice up perfectly - they can also also just rise and form up nicely, plus they can also also just eventually be protected in icing. Again, my largest tip for successfully chopping the rolls is to make certain the dough is no longer rolled too thin. You would possibly train the rolls a day forward of time - train via step 5 then disguise pie pan tightly with saran wrap and refrigerate. The following day, take away saran wrap and location rolls somewhere warm to rise - mine take 1-1/2 hours although yours would possibly take extra or much less time. Bake and frost according to recipe instructions.

It’s the publish you’ve all been ready for – Gluten-Free Cinnamon Rolls!!!

I’ve been previewing this recipe to my Instagram fans on tales over the previous couple of months and am previous excited to lastly share it. Just in time for the holidays, too! I mean, is Thanksgiving morning even Thanksgiving morning with out a warm pan of gooey cinnamon rolls dripping with buttery icing?

The reply is no. NO. IT’S. NOT.

If you must consume gluten-free then you definately recognize how badly it sucks (pardon through french) to overlook out on different treats like warm, candy cinnamon rolls. I love cinnamon rolls so a lot that I as soon as payed method too a lot to overnight a pan of them from a gluten-free bakery in San Francisco, and so they have been horrible! Like bricks! These infants are in contrast to bricks! They’re flaky and correct and oh my gosh, I’m simply obsessed.

Over the previous 5 years of getting to consume gluten-free I’ve tasted fairly a couple of gluten-free baked items that I’ll persuade Ben to take a chew of. “Isn’t this so good?!” I’ll ask him. “…you’ve been consuming gluten-free for too long…” he’ll typically reply.

That mentioned even Ben, lover all all issues gluten, has scarfed infinite gluten-free cinnamon rolls over the previous a number of weeks of recipe testing. We’re speaking hunched over a pie pan shoveling hot, iced cinnamon rolls into his mouth in one chew then washing it down with ice chilly milk instantly from the carton. Sorry for the visual.

All that to say, you’ll through no means must miss out on cinnamon rolls back (nor pay for overnight, cross-country shipping!) I can’t choose what I love extra – the classic, candy and cinnamon-y style of those rolls, or the truth that I can consume them ANY TIME I WANT now. It’s a win all around! PLUS, for my dairy-free friends, this recipe can definitely be made dairy-free through utilizing vegan butter (we use Earth Balance) rather of normal butter, and unsweetened almond milk rather of cow’s milk. You must have viewed the seem on little Lincoln’s face the primary time he tried a batch of recent cinnamon rolls – my goodness.

Before I get right into a number of handy notes and ideas for making those gluten-free cinnamon rolls, I desire to inform you that this recipe is sponsored via my new chums at Bob’s Red Mill! If you must devour gluten-free then I’m certain you’re usual with this nice model which provides dozens of gluten-free baking products, adding gluten-free flour alternatives, that should now not in simple terms certified gluten-free but processed in a separate facility from their gluten-containing merchandise to guarantee there's zero cross-contamination.

I love that Bob’s merchandise should now not in simple terms low cost and minimally processed, but simple to find. My native HyVee includes a TON in their products, adding the Gluten-Free 1:1 Baking Flour, baking powder, and lively dry yeast I utilized in those rolls. YES, those cinnamon rolls include yeast. Before you bounce sweating though, simply recognize that in case you happen to can pour anything into anything else then you definitely may bake with yeast. There is literally nothing extra to it then sprinkling yeast into warm milk. No kneading, no nothing. Plus that yeasty scent, flavor, and rise is a MUST for selfmade cinnamon rolls.

Now, baking usual cinnamon rolls from scratch may be intimidating – baking the gluten-free model is even moreso. That said, after making 12+ batches of those cinnamon rolls over the previous NULL months, right right listed here are my greatest notes and tips. Be certain to learn the publish textual content for additional suggestions as well:

• You don’t want ANY fancy tools to make this recipe. Just a couple of bowls and a spatula. I guess an instant-read thermometer but that’s no longer too fancy. We use and love this one.
• Don’t be shocked through way of the feel of the cinnamon roll dough. It’s like a really delicate play dough vs pliable and stretchy like usual cinnamon roll dough. Be additional mild with it and you’ll be fine.
• Don’t roll the dough too thin otherwise it'll fall apart. This is the number one factor to hold in thoughts to successfully get the rolls into the pan.
• If your unbaked rolls appear hideous, it’s fine! They’ll nonetheless style delicious and are going to be slathered in icing anyway. You must have considered my first few batches.
• You CAN prep those gluten-free cinnamon rolls a day forward of time. The recipe accommodates directions for timing.

Alrighty – equipped to do this?!

Start via microwaving 1/4 cup butter or vegan butter in a big glass bowl till melted. Add 1 cup milk (any sort – I’ve examined this recipe with skim, 2%, and entire milk, and unsweetened almond milk) and 1 Tablespoon sugar then microwave for 45-50 seconds. Stir the combination then take a temperature with an instant-read thermometer – we’re in search of 110 degrees.

Sprinkle in 2-1/4 teaspoons Bob’s Red Mill Active Dry Yeast (the akin to one packet lively dry yeast) then stir gently and permit the combination sit till foamy, 8 minutes.

TIP: Be certain to STIR the milk combination earlier than taking a temperature to get an correct reading.

TIP: in case your combination would now not foam, possible your yeast was vintage and/or your milk combination was too hot/not hot enough.

Next upload 1 whisked egg plus 1/3 cup sugar then stir to combine.

Meanwhile, stir collectively the dry foods – that’s 2-1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour, 2 teaspoons Bob’s Red Mill baking powder, and 1/4 teaspoon salt. Add the dry foods to the rainy foods in NULL batches, stirring till the flour is simply blended (small lumps ultimate are fine) earlier than including the subsequent batch. The dough might be smooth like cookie dough but shouldn’t be rather sticky.

Scrape down the aspects of the bowl then area it somewhere warm to allow the dough double in size, about 1 hour. I use my oven’s “bread proof” setting, although within the previous I’ve positioned the bowl on best of a heating pad set to low. A warm sunny spot ought to work too!

Once the dough has doubled in size, scrape it onto a sheet of parchment paper that’s been calmly sprayed with nonstick spray. Lightly oil your palms then unfold the dough right into a rectangle approximately 1/4″ thick – the rectangle have to be roughly 10×14″.

TIP: the dough may be the consistency of comfortable play dough, versus stable and stretchy like ordinary cinnamon/bread dough, so don’t be alarmed!

TIP: do NOT unfold the dough any thinner then 1/4″ thick or it'll fall aside while you slice the cinnamon rolls.

Next, use your hands to unfold 1/3 cup very delicate butter or vegan butter over the dough, leaving 1″ clean at the bottom. Be certain the butter may be very delicate otherwise you’ll tear by means of the dough.

Mix collectively 1/2 cup sugar and 2 Tablespoons cinnamon then sprinkle it calmly on ideal of the butter, back leaving 1″ of the dough clean on the bottom. This will really experience like an high quantity of cinnamon-sugar, but each drop is necessary!

Time to roll. Starting on the top, pull the parchment paper down toward you to make the primary roll. Continue to roll the dough utilizing the parchment paper rather of your arms till you've one roll left.

At that point, use the backside of the parchment paper to pull up the backside of the dough so the log sits within the center(ish) of the parchment paper versus the bottom. Gently pinch the seams collectively to close.

Next, utilizing a pointy knife, slice the log in half utilizing one certain slice versus a sawing motion. Slice every half in half, then every quarter into thirds to make 12 slices total. Wipe off the knife as imperative with a paper towel. If the dough appears tremendous rainy it would possibly be handy to dip your knife within the flour mix in among slices.

Transfer the rolls right into a nonstick sprayed 9″ pie pan – I use the knife as type of a scraper/support for every slice. Again, this dough is a lot softer then typical cinnamon roll dough so be gentle. If the slices get misshapen – that’s ok. They’ll puff up throughout the moment rise, plus they’ll be blanketed in icing anyway!

Place the pie pan within the similar warm spot to allow the cinnamon rolls puff up and rise a moment time – mine often take 30-40 minutes.

Bake the rolls for 16-20 minutes at 350 stages or till the tops are golden brown, rotating the pan 180 stages midway through. Let the cinnamon rolls cool for no less than 15 minutes earlier than slathering in icing, otherwise they’ll take in it all.

The icing is simply 2 Tablespoons room temperature butter or vegan butter whisked vigorously with 1 cup powdered sugar, 1-1/2 Tablespoons hot water, and 1/2 teaspoon vanilla. I tried this recipe with a cream cheese frosting and this easy butter + powdered sugar model is amaaaaaaazing!

These rolls are greatest loved warm (duh) although they really reheat FABULOUSLY. Just microwave for 20 seconds or so. Also YES, you'll be able to make them a day forward of time! Directions are within the notes part of the recipe card below. I desire those gluten-free cinnamon rolls convey you as a lot joy as they’ve introduced us over the previous couple of month!! ENJOY!