I got a request the other day from one of my followers for the recipe for my Gluten-free cinnamon rolls. They are pretty easy to make, despite the many steps below, they go fast… So here goes:
3/4 cup gluten free flour mix of your choice (I do not recommend bob’s brand as it is a bit bitter)
1/4 cup almond flour
Big pinch of salt
3/4 tsps. Baking powder
1/4 tsp. Baking Soda
1 tbsp. sugar
5 tbsp. milk (see tips section below for substitution ideas)
3 tbsp.. butter melted (see tips below for substitution ideas)
1 tsp. apple cider vinegar
2 tbsp. butter melted (again the kind of your choice)
2-3 tbsps. cinnamon
Approximately 4-5 tbsp. light brown sugar
– Optional- 1/3 cup finally diced pecans or walnuts
3 ounces cream cheese- room temperature (where it is soft)
1/3-1/2 cups powdered sugar
1 tbsp. vanilla (as good a quality as you can get)
1-4 tsp. milk (use the same as you did in the rolls)
Other: Spray oil and a round 8 or 9 inch pan or what you want to use
- Preheat oven to 375*
- Find the round pan you want to bake in or whatever you have close to that. (I used a heart shaped pan once.) Spray liberally with a spray oil of your choice.
- Combine the dry ingredients in one bowel: flours, salt, baking powder, baking soda, and sugar. Mix lightly to combine.
- In a measuring cup add the milk and apple cider vinegar. Then slowly add in the melted butter stirring while you add it.
- Add the wet ingredients to the dry slowly stirring gently until a dough ball forms. Do not over mix.
- Turn out the dough ball onto a well floured surface and kneed a couple times until you feel it is not so sticky that you can’t roll out– do not over kneed or it will make the dough tough.
- Roll into a rectangle about 1/4-1/3 inch thick. (Roll out thin enough so it can roll easily into a log shape, but not tear- but not so thick that there is not a good surface area for the filling- you want a good dough to filling ratio).
- Once you have rolled out the dough into an approximate rectangle you are ready for the filling. Pour the filling butter over the dough and spread it out onto every inch of the flattened dough.
- Sprinkle over the cinnamon and then the brown sugar, covering the surface of the dough with a thin layer, cover every inch. If you want to use the nuts sprinkle on here.
- Being very careful, roll the dough away from you, working your fingers back and forth along the long side of the dough until you get it into a log shape. Then pinch the entire seam shut.
- Cut into the desired thinness of the rolls you want as they will to rise a lot. (I usually do about 2 inches.)
- Places the rolls into your greased round (or heart shaped 😉 ) pan.
- Bake about 15 minutes until the tops are starting to brow. I usually start to check on them at 13 minutes.
- While you wait make the icing- In a mixer (or using a hand mixer) beat the cream cheese and powdered sugar together. Add your vanilla. If it is still thick add the milk in a teaspoon at a time until the icing is still thick but able to be pored (you want it to stay on top of the rolls but not have to be spread on with a knife- you want to be able to pore it on top.)
- Ice the rolls when they come out of the oven and serve. I usually leave a little icing on the side for people to add as they want.
The rolls warm up nicely. Just store in the fridge and when you want one pop it in the microwave on a plate for 10-20 seconds and add more icing and it is delicious 🙂
Again, you can use any kind of milk soy, almond, lactose free, or regular.
You can use regular unsalted butter, a soy butter, or dairy free version.
You can substitute maple or almond flavoring in the icing instead of the vanilla.
If you are diabetic or need to watch your sugar then you can use a sugar free substitute- but some work better then others especially in the dough.
If your not gluten-free then you can make these with regular flour substituting for the gluten-free and almond kind.
I hope you enjoy these- let me know how it goes!