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Homemade Gluten Free Cinnamon Rolls
This homemade gluten free cinnamon rolls recipe is a delicious and easy way to make breakfast or brunch. So much fun to make and are a lot of fun to eat!
Although they are gluten free they are still absolutely perfect for all your family and friends.
Cinnamon rolls are a classic that are sweet and gooey, also known as a cinnamon bun, cinnamon swirl, cinnamon Danish, or cinnamon snail.
It is a sweet dough that is filled with a cinnamon paste or cinnamon filling. It is made with yeast-leavened pastry dough. The cinnamon filled pastry is rolled into a long roll, which is cut into small rolls and baked resulting in a warm, sweet roll.
They can be topped with a glaze, cream, or cream cheese frosting. Delicious when served with nuts such as peanuts, walnuts, or pecan nuts.
They make a great breakfast or brunch choice, they are best served warm to enjoy them with a mug of fresh hot coffee.
The result is a warm, sweet and savory roll.
STORAGE: Homemade Gluten Free Cinnamon Rolls
FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.
FREEZER: Place in an airtight container and store in the freezer for up to 3 months.
REHEATING: Homemade Gluten Free Cinnamon Rolls
OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 5-10 minutes
MICROWAVE: Place in a microwave dish and cook on full power for 1-2 minutes.
Homemade Gluten Free Cinnamon Rolls RECIPE
INGREDIENTS
FOR THE PASTRY
3 Cups Gluten Free All Purpose Flour
2 ¼ tsp Instant Yeast
1/2 tsp Salt
1/4 Cup Butter
3/4 Cup Milk (warmed)
1 Large Egg
1/4 Cup White Sugar
Vanilla Extract
FOR THE CINNAMON FILLING
2/3 Cup Brown Sugar
1/4 Cup Butter
1 1/2 Tbsp Cinnamon (ground)
FOR THE GLAZE
3/4 Cup Confectioners Sugar
3 Tbsp Milk
INSTRUCTIONS
1. Place the gluten free all purpose flour into the standing mixer bowl, add the instant yeast, salt and butter (you can cube the butter if you prefer, before adding to the bowl)
2. Mix all the ingredients together until the butter has broken down and the mixture resembles breadcrumbs.
3. Pour the warmed milk into a clean medium mixing bowl and add the egg, sugar and vanilla extract. Mix until fully combined
4. Next, pour the milk mixture into the flour mixture, mix on medium speed using the dough mixer, for 6-8 minutes or until it resembles a dough.
5. Whilst the dough is mixing we’ll prepare the cinnamon filling. Place the brown sugar, butter and ground cinnamon into a small mixing bowl. Mix together with a spoon.
6. Now, back to the dough, transfer the dough to a lightly floured surface, and roll it out to form a large rectangle.
7. Take the cinnamon filling and spread it over the surface of the rolled out dough. Tightly roll up the dough, starting along the longest edge (so you will have a longer roll). Cut into 12 slices, (approximately 1 inch slices).
9. Place all the slices in a lightly greased tin, cover with plastic wrap and allow to rise for 1 hour. While the rolls are rising preheat the oven to 350F/180C.
10. Remove the plastic wrap and place in the preheated oven, bake for 25-30 minutes until lightly browned but still soft in the center.
11. Remove from the oven and allow to cool for 5-10 minutes. Whisk together, the confectioners’ sugar and milk in a small bowl for the frosting. Drizzle over the cinnamon rolls and enjoy while still slightly warm and gooey!
EQUIPMENT
MIXER
MIXING BOWL
BAKING TIN
TIME
PREP TIME: 5 Minutes
COOK TIME: 8 hrs 30 Minutes
NUTRITIONAL VALUE:
Fat: 8.5g
Protein: 3.6g
Total Carbs: 64.7g
Calories: 355 calories
Homemade Gluten Free Cinnamon Rolls
Equipment
- Mixer
- Mixing Bowl
- Baking Tin
Ingredients
- FOR THE PASTRY
- 3 Cups Gluten Free All Purpose Flour
- 2 ¼ tsp Instant Yeast
- 1/2 tsp Salt
- 1/4 Cup Butter
- 3/4 Cup Milk warmed
- 1 Large Egg
- 1/4 Cup White Sugar
- Vanilla Extract
- FOR THE CINNAMON FILLING
- 2/3 Cup Brown Sugar
- 1/4 Cup Butter
- 1 1/2 Tbsp Cinnamon ground
- FOR THE GLAZE
- 3/4 Cup Confectioners Sugar
- 3 Tbsp Milk
Instructions
- Place the gluten free all purpose flour into the standing mixer bowl, add the instant yeast, salt and butter (you can cube the butter if you prefer, before adding to the bowl)
- Mix all the ingredients together until the butter has broken down and the mixture resembles breadcrumbs.
- Pour the warmed milk into a clean medium mixing bowl and add the egg, sugar and vanilla extract. Mix until fully combined
- Next, pour the milk mixture into the flour mixture, mix on medium speed using the dough mixer, for 6-8 minutes or until it resembles a dough.
- Whilst the dough is mixing we’ll prepare the cinnamon filling. Place the brown sugar, butter and ground cinnamon into a small mixing bowl. Mix together with a spoon.
- Now, back to the dough, transfer the dough to a lightly floured surface, and roll it out to form a large rectangle.
- Take the cinnamon filling and spread it over the surface of the rolled out dough. Tightly roll up the dough, starting along the longest edge (so you will have a longer roll). Cut into 12 slices, (approximately 1 inch slices).
- Place all the slices in a lightly greased tin, cover with plastic wrap and allow to rise for 1 hour. While the rolls are rising preheat the oven to 350F/180C.
- Remove the plastic wrap and place in the preheated oven, bake for 25-30 minutes until lightly browned but still soft in the center.
- Remove from the oven and allow to cool for 5-10 minutes. Whisk together, the confectioners’ sugar and milk in a small bowl for the frosting. Drizzle over the cinnamon rolls and enjoy while still slightly warm and gooey!
Notes
NUTRITIONAL VALUE:
Fat: 8.5g Protein: 3.6g Total Carbs: 64.7g Calories: 355 caloriesSTORAGE: HOMEMADE GLUTEN FREE CINNAMON ROLLS
FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days. FREEZER: Place in an airtight container and store in the freezer for up to 3 months.REHEATING: HOMEMADE GLUTEN FREE CINNAMON ROLLS
OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 5-10 minutes MICROWAVE: Place in a microwave dish and cook on full power for 1-2 minutes.
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