Gluten-Free Cinnamon Rolls

Lately I’ve been using different flours for bread making using a gluten-free flour mix recipe by Annalise Roberts. The results have been well worth the expense of purchasing a variety of flours. I currently have some millet sourdough “souring” on the counter and the breads/rolls I’ve baked with the new flours have been nothing short of amazing.

Today I decided to try my hand at cinnamon rolls. I’ve made these dozens of times over the past 7 years and I just never seem to get where I want to be. The end result is almost always tough and dense and so far from what I was hoping for that I end up pitching them into the garbage out of despair.

Not today. These are actually very good! Tender and chewy and very much like what I remember cinnamon rolls being like back in my gluten days. I’m thrilled and excited to do more baking with these flours. The ideas are endless!

Here are the flours I’ve purchased (the gelatin is simply unflavored Knox Gelatine and can be found at any major grocery store in the baking aisle or near the Jellos):

Authentic Foods Superfine Brown Rice Flour
Bob’s Red Mill Tapioca Flour/Starch
Bob’s Red Mill Potato Starch
Bob’s Red Mill Millet Flour
Bob’s Red Mill Xanthan Gum

Gluten-Free Cinnamon Rolls
makes 1 dozen good size rolls

3 cups of Annalise Roberts gluten-free flour blend*
3/4 cup millet flour
2 Tbl xanthan gum
1 Tbl gelatin
1/2 cup sugar
2 tsp salt
4 tsp yeast
1 1/2 cups + 2 Tbl warm milk
1/4 cup melted butter
2 large eggs

Filling
melted butter
brown sugar
cinnamon
raisins, nuts, etc if desired

*Flour Blend: 2 cups superfine brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour/starch.

Mix all dry ingredient and whisk to combine. Heat milk and butter until warm, not hot, and add eggs. Beat to combine and add to flour mixture.

Stir until thoroughly mixed and set aside to rest for 15 minutes.

Flour a large surface with rice flour or the gluten-free flour blend and using floured hands, pat dough out until 1/2″ or so thick.

Spread with butter as desired (more butter equals more gooeyness – yum!) and sprinkle with brown sugar, cinnamon, and any other toppings desired.

Roll dough starting with long side away from you and roll towards you, rolling somewhat tightly. Cut into 2″ rounds and place in greased 13×9 pan.

Cover with plastic wrap and a moist baking towel and set aside in warm place (I heat oven to 175F and turn off approx 5 minutes ahead of time) to rise for 1 hour. Rolls should gain approx 50% in size.

Bake at 350F for 25-30 minutes, or until slightly browned and firm to touch. This flour doesn’t brown too much so you’re going to just see hints of browning when they’re finished.

Cool and frost as desired. I like to use cream cheese/powdered sugar/milk/vanilla and make a nice and creamy frosting.

Enjoy! If there are any left, reheat leftovers in microwave for 15-30 seconds or until warm. Fabulous!