I had a request to create a recipe for gluten free cinnamon rolls ages ago and just now got around to creating it. I really wanted to skip this one, as I still haven’t started my new diet, but how could I resist, right? Not a sweet thing in the house, so I had to make something! I made them small, basically a half batch of what I would have wanted to make, but I have to do this to test a new recipe out sometimes. The next batch I make will be double and I will try allowing the rolls to rise for about 30 minutes prior to baking. I’ll let you know how this works out by updating this post. They are a little darker in color, as I used homemade pecan milk, but you can use any milk you wish. They are sweet enough not to need a sugary topping, too! These gluten free cinnamon rolls were delicious, but heavier than I desire. I’m working on improving it…about 5 attempts now.
Update: I have created an incredible cinnamon roll recipe since I created the below recipe. Check it out Fluffy Gluten Free Cinnamon Rolls Recipe. It has a cake-like texture.
Ingredients:
- 1/2 cup milk of your choosing
- 1 teaspoon active dry yeast
- 3 Tablespoons sugar or agave syrup/nectar
- 1/4 cup white rice flour
- 1/4 cup sweet rice flour
- 3/4 cup tapioca starch
- 1/4 cup potato starch
- 1 teaspoon gluten-free baking powder
- 1 teaspoon xanthan gum (or 1 1/2 teaspoon guar gum)
- 1/2 teaspoon guar gum
- 1/4 teaspoon sea salt
- 1 teaspoon apple cider vinegar
- 2 Tablespoons vegetable shortening
- 3 Tablespoons gluten-free margarine, vegan margarine or butter
- extra tapioca flour for rolling
- 1/3 cup dark brown sugar
- 1 Tablespoon ground cinnamon
- Butter (for spreading on dough)
Instructions:
- Measure the margarine and vegetable shortening and place in the freezer.
- Whisk together all dry ingredients in a large bowl.
- In a small cup or bowl, whisk together milk and agave syrup; and set aside.
- With a pastry cutter or 2 knives cut the frozen margarine and shortening into the flour mixture until it is well blended.
- Fold or stir in the milk mixture into the above dough.
- With hand form into a ball; and refrigerator for about 30 minutes.
- Mix the sugar and cinnamon for the filling until crumbly.
- Preheat oven to 400°F.
- On a flat clean surface lay out plastic wrap and dust with extra tapioca flour and roll the dough out to 1/4" thick, 12" long x about 7" wide.
- Sprinkle brown sugar and cinnamon mixture on top; roll into a log; and seal end.
- Slice into 1 1/2" pieces.
- Lay them flat side down onto 8" non-stick round cake pan, leaving space between them, as they will expand a bit.
- Bake about 15 minutes or until golden brown.
These Cinnamon rolls look yummy. I’m always looking for a new recipe to try…especially cinnamon rolls!
Thanks so much for sharing!
Angie.
Hi Angie!
Thank you for your comment. If you would like to share a link to your own cinnamon roll recipe please post it to the Gluten-free Recipe Forum. I am sure many others will find it useful, as our forum gets a lot of traffic.
Carla,
Haven’t had time to try this one yet. Will do so, but I also have one that I have tried. It’s yummy. Are you interested in trying that one yourself ?
Diana,
I would love to try one you’ve had. You may post it in our forum at http://glutenfreerecipebox.com/forum?mingleforumaction=viewforum&f=13.0
If it is your own recipe you may want to save it for the gluten-free recipe contest (http://glutenfreerecipebox.com/forum?mingleforumaction=viewforum&f=20.0) I will be hosting soon. If not, as long as it is not a copyrighted recipe, belonging to someone else or an organization, you may post it in the forum.
All recipes remain the owner’s intellectual property.
Thanks for thinking of me!
Yes I let mine rise for about 30-40 minutes. They didn’t seem to rise well though…that could be part of the problem along without using the guar gum. I have never used guar gum. I knew of it but I thought it was the same as xantham gum. I really wasn’t trying to give negative feedback…I really just wanted to know if guar gum really made a huge difference. I do try to stay with natural foods but I may look into the Expandex product. Thank you for the info.
Blessings!
Thanks Angela. I announced “negative feedback” on my social media so that everyone would know the recipe is not perfected. I welcome feedback of any kind on my recipes and appreciate it very much. Guar gum is fibrous and fiber expands when mixing with liquid. I am in the process of making some of my corn pear muffins for a family member who requested some gluten-free low-sodium baked goods. I added 1/4 cup of Expandex and as they are baking, right now, I see that they have risen and fluffed out nicely. I’ll report back how they turn out. Though, this recipe does not include any yeast. You can check out that recipe at http://glutenfreerecipebox.com/gluten-free-pear-corn-muffins
I followed this recipe almost exact (I did not have guar gum but I adjusted appropriately). I honesty was less than pleased. I have been cooking/baking Gluten Free for almost 5 years and I still have not found a cinnamon roll recipe that really made me say “Wow!” Any suggestions on what went wrong…does guar gum truly need to be added?
Hi Angela,
I am sorry that you did not care for the cinnamon rolls. Did you try letting them rise first? I find that adding guar gum gives baked item a bit of lift or airiness, but just a tad. If you are not into all natural foods, my other suggestion is to replace some of the flour with some Expandex. If you are not familiar with Expandex you can read about it here: glutenfreerecipebox.com/expandex-modified-tapioca-starch-better-gluten-free-baked-goods It made my oat bread (glutenfreerecipebox.com/low-sodium-gluten-free-bread-expandex) into a sandwich bread! Good luck!
If i were to use a premixed flour like one of Bob’s Red Mill, would the recipe still come out okay?
BTW, There are a lot of great resources online to find GF products ;o}
Hi Dawn,
I would expect that this would come out different if using Bob’s Red Mill gluten-free all purpose flour, as it does not contain any tapioca flour or rice flour at all. It also contains garbanzo bean flour which will give it a totally different flavor, but perhaps with all of that cinnamon and sugar you may not notice the difference. Garbanzo bean flour is one of the those flours that you either love or hate. I am on the latter end of that one. If you like that flour, you should give it a try, but I think it may turn out heavier, but if you let a rise and it does expand more, then that might work. Let us know so that other can do the same if it works out for you. Good luck!
I live in Hamilton Ontario Canada and wanted to know if you know of a place where I can get stuff like rice flour and guar gum etc etc.
Hi Carolyn,
I live in the U.S. and do not know much about Cananda, but I just shared one of my recipes with http://glutenfreegeneralstore.ca/, an online store located in Canada. They have a great variety of gluten-free products. Sorry I cannot be of more help.
Carla
I go to Bulk Barn. The one near us is very careful about avoiding cross contamination. I have spoken with the owner and had him improve on a few things, but that is where I get my baking supplies.