I had posted a gluten free cinnamon rolls recipe a couple of years ago, and have been trying to make a fluffy version ever since. I tried about 4 or 5 different methods, none of which worked well. I had been under the impression from a cookbook that I had read early on that rising gluten free dough twice is senseless. Well, I learned that this statement was not true. A second rise for cinnamon roll dough is the key to making them fluffy or lighter. I plan on experimenting with this recipe by using my Gluten Free All Purposed Flour Blend next. When I do, I’ll update this recipe. I hope you enjoy it.
Fluffy Gluten Free Cinnamon Rolls
A fluffy gluten free cinnamon rolls recipe close to the gluten version, if not lighter, and they are healthier with the use of some whole grain flour.
- Greased an 8 x 8-inch baking pan (or 9 x 9-inch if using millet, pectin and milk) and set it aside.
- Add sugar and yeast to warm buttermilk; stir; set aside.
- Whisk all remaining dry dough ingredients together; sift flour mixture into the bowl of your mixer; add yeast mixture, egg, and melted butter; beat on high speed for 4 minutes. While dough is mixing, oil a bowl, liberally. In a small bowl, mix cinnamon and brown sugar together for the filling; set aside. Once dough is mixed, add it to the oiled bowl; cover with a lid or plastic wrap; and set aside in a warm environment (about 80°F) for 45 - 50 minutes, or until doubled in size.
- Lay out two sheets of plastic wrap to cover an area about 15 x 23-inches; flour the area liberally (I used my Gluten Free All Purpose Flour Blend.) Turn dough onto the plastic wrap and pat lightly with flour. With a lightly floured rolling pin, roll dough out to approximately 11 x 16-inches.
- Add melted butter to brown sugar and cinnamon; mix until crumbly; and sprinkle evenly onto dough or double the filling recipe and add more butter and spread on the entire dough. Roll up dough by lifting the plastic wrap on the shortest side and roll as tight as you can. Cut into 6 rolls; and add each gluten free cinnamon roll to the prepared pan. Cover and allow rolls to rise until they almost fill the pan, about 50 - 55 minutes.*
- Preheat oven to 400°F (200°C). Bake rolls for approximately 15 - 20 minutes or until golden brown.
- While rolls are baking, add cream cheese or butter to the bowl of your mixer; cream until smooth. Add the confectioner’s sugar, milk, and vanilla extract. Once rolls are baked, spread frosting on warm rolls. Serve warm.
- To reheat, warm in a microwave on a medium-low or reheat setting.
If you’re using your oven to rise the rolls during the second rise, take them out of the oven after about 45 - 50 minutes, and preheat the oven, allowing the rolls to rise another 5 minutes or so. I usually heat my oven to 170°F, shut it off, place the pan in the oven, and the leave the door open until risen.
I have made this recipe adding 1/2 teaspoon of pectin, substituting the buttermilk for low-fat milk, and substituting the millet flour for potato flour and it comes out a bit lighter, as seen in the photo. However, because not everyone has pectin and potato flour on hand, I changed the above recipe. They are both close in fluffiness, but I enjoyed the flavor of the millet ones better. My husband agrees. Plus the one with the pectin is a bit chewy.
Do not attempt to add butter to the dough and then the cinnamon/brown sugar over it prior to rolling, because it makes it very difficult to roll tightly. You want to mix the butter, cinnamon, and brown sugar together.
*Rising times will vary depending upon the environment's temperature.
© Copyrighted 2010 - 2015. Carla's Gluten Free Recipe Box. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.
Visit Carla’s Gluten Free Online Store.