Cinnamon Rolls: Fresh Out of the Oven, Soft and Delicious

Looking for soft, cinnamony gluten free rolls fresh from your oven? Have we got the recipe for you! These cinnamon rolls are packed with flavor and will melt in your mouth… the perfect accompaniment to any relaxing morning.

As always, we demonstrate how to make our cinnamon rolls recipe on Celiac Kitchen’s YouTube channel. Enjoy!

Ingredients (makes 9 rolls)

Rolls:

300 g (just under 2 cups) gluten free all-purpose baking flour (we used Bob’s Red Mill Gluten Free All-Purpose Baking Flour)

1 packet (7 g) unflavored gelatin powder

45 g Expandex (about 1/3 cup + 1.5 teaspoons)

1 tablespoon xanthan gum 

1/8 teaspoon salt

1.5 teaspoons baking powder 

1.5 tablespoons sugar 

3/4 teaspoon CMC cellulose gum

1/8 teaspoon cream of tartar

3 tablespoons dry powdered milk

3 tablespoons butter

220 g (220 ml) warm water 

1.5 (31.5 g) tablespoons honey

1 packet fast acting yeast 

2 eggs, room temperature 

1 teaspoon lemon juice 

cornstarch for shaping 

heavy cream for brushing on rolls

Filling:

1 cup brown sugar

2 tablespoons cinnamon

2-3 tablespoons butter, melted

1/4 teaspoon salt

3/4 teaspoon vanilla bean paste

Frosting:

4 oz cream cheese, room temperature

4 tablespoons butter, room temperature

1.5 cup powdered sugar 

1/8 teaspoon salt

1/2-1 teaspoon vanilla extract 

Up to 1/4 cup heavy cream added in slowly to desired thickness 

Dough Instructions:

1. Mix dry ingredients 

2. Cut up butter into small cubes and mix in with dry until it reaches a sandy texture 

3. Combine warm water (105-115 degrees F), honey, and yeast. Let sit 5 min until foamy

4. Add yeast water, eggs and lemon juice to dry ingredients. Mix on medium 6-8 minutes pushing down sides as needed. When thoroughly mixed, push dough into a ball shape and let rest in the mixing bowl for at least 10 minutes

5. Cover work surface with a layer of cornstarch; dump out dough ball from mixer onto work surface and cover the dough ball with cornstarch. Roll dough into rectangle a little larger than 18" by 12" and thickness about 1/4" to 1/2". Trim edges with pizza cutter to make an even rectangle

6. Cover rectangle with filling in an even layer going as close to side edges as possible and leaving 1/2" to 1" on long edges. Pat down filling so flat and smooth

7. Cut into strips 2" wide and 12" long; roll up each strip keeping it slightly loose to allow room for dough to rise. Makes 9 rolls. 

8. Loosely cover and let rise in a warm humid place around 1.5 hours or until almost doubled in size. 

9. Preheat oven to 325 degrees F

10. Gently brush risen rolls with a little heavy cream prior to baking

11. Bake around 40 min or until golden brown on top and not doughy

12. Let cool 30 minutes or until room temp before frosting 

Filling Instructions:

1. Melt butter

2. Add in all other ingredients and mix well. Sound be a damp sandy texture 

Frosting Instructions:

1. In food processor or stand mixer add all ingredients; add heavy cream slowly

2. Whip or puree to a smooth consistency 

3. Check thickness and add heavy cream as needed to reach desired thickness

Helpful Hints:

• We used Bob’s Red Mill Gluten-Free All-Purpose Baking Flour in our recipe but any brand of gluten free flour mix made for baking bread will do. These flour blends typically have a higher protein content and contain no xanthan gum.

• Expandex is just one brand of modified tapioca starch, others are available just be sure it is a modified tapioca starch as regular tapioca starch, potato starch and corn starch will not work here.

• CMC Cellulose Gum can often be found in the cake decorating section of grocery stores or can be purchased online.