Description
These gluten free cinnamon rolls are fluffy and soft, with a sweet filling and icing. Make this gluten free brunch recipe for the holidays!
Ingredients
Dough
- 2 1/2 cups (350 grams) gluten free all purpose flour (preferably without xanthan gum)
- 2 1/2 teaspoons instant yeast
- 1 1/2 teaspoons xanthan gum (if your flour already has xanthan in it, reduce to 1/4 teaspoon)
- 1 teaspoon salt
- 4 Tablespoons (50 grams) sugar
- 1 cup warm non dairy milk milk
- 3 Tablespoons butter, melted + extra to brush dough (vegan butter or refined coconut oil may be substituted)
- 1 large egg, whisked
FillingÂ
- 1/3 –1/2 cup packed coconut sugar or brown sugar (SEE NOTES)
- 1/3 cup raw sugar or sugar substitute
- 2 teaspoons cinnamon
- Pinch sea salt
- 2 Tablespoons butter, softened (vegan butter or refined coconut oil softened at room temp maybe be substituted)
Glaze
- 1 1/2 cups powdered sugar or powdered sugar substitute
- 1 1/2 Tablespoons melted butter (vegan butter or refined coconut oil may be substituted)
- 2–3 Tablespoons non dairy milk/cream OR my recipe for sweetened vegan condensed milk, heated and poured on top
Instructions
NOTE: If making the vegan/egg-free version, see notes below. You will just need to adjust the first step.Â
- In a large mixing bowl or stand mixer bowl, whisk/sift together the gluten free all purpose flour, yeast, salt, sugar, and xanthan gum.
- Add warm milk, 3 Tablespoons melted butter (or coconut oil), and the whisked egg to the bowl/stand mixer, and mix until combined.
- Knead the dough for only 2-3 minutes (you don’t want to overmix) in the stand mixer with a dough hook. The dough should be similar to pizza dough. If the dough seems too dry (depending on the kind of flour used), add a tiny bit of water.
- With well-floured hands, shape the dough into a ball and place in an oiled bowl. Texture will be similar to sticky playdough. Cover bowl with cotton towel and place in a warm place until dough doubles in size. The dough usually takes 70 to 90 minutes to rise. Longer if your environment is cold or too dry. *SEE NOTES
- While the dough is rising, make the filling. In another bowl, mix together the coconut and raw sugar, cinnamon, pinch of sea salt, and softened butter. This should form a paste-like texture. Set aside.
- Once your dough has doubled in size, remove it from the bowl and place it on a well-floured surface. I cannot emphasize this enough; FLOUR IS YOUR FRIEND when you roll this dough. So, keep the surface floured.
- With floured hands, spread the dough into a large rectangle. (10×12 inches), about 1/3 to 1/2 inch in thickness. I like to place wax paper on top, then roll with a rolling pin.
- Once you have the dough rolled out into a rectangle, brush the center with ½ to 1 Tablespoon melted butter, then spread the filling out onto the dough, leaving about 1/2-inch space from the border.
- Starting on the longer side of the dough, gently roll the dough into a tight log. Lightly wet your fingers if the dough is too dry or use flour if the dough is too sticky. Gently pinch the seam down to seal on both ends. Then cut the ends for even slices. If the dough seems too soft to slice, then place the dough in the freezer for 10 to 20 minutes. If it’s firmer, then proceed to slice the dough into 10 or 12 slices.
- Place rolls in a well-oiled or lined pan or baking dish. Cover with a towel and place in a warm place to rise for another 30-45 minutes. They won’t rise much, but they will rise! Alternatively, you may place it in the fridge (covered) to bake at a later time.
- While the dough is rising, preheat the oven to 350° F. After the dough has risen a second time (anywhere between 30-60 minutes), place the baking dish in the oven and bake until the edges begin to golden, about 20-25 minutes (see notes for tips).
- While the cinnamon rolls are baking, make the glaze. Whisk together glaze ingredients in a small bowl. Set aside.
- Remove rolls from the oven lightly drizzle the glaze over the warm cinnamon rolls and enjoy! Top rolls with crushed nuts, if desired.
Notes
Baking Tip – I usually rotate the pan halfway through baking for even heat flow. But that depends on your oven. Total baking time is about 20 minutes.
Dough Rising Tip – Preheat the oven for 1 minute, then turn it off. Place covered dough in the oven with light on to help it rise.
Filling – If you end up using a higher volume of filling, it will leak out into the pan and soak into the bottom of the cinnamon rolls, almost like sticky buns. It’s delicious though!
Make Ahead – The dough can be made ahead and placed in the fridge for next day use. You may also make the dough, let it rise the first time, roll out, add filling, roll into a log, cover with plastic wrap, then place back in the fridge to bake later (up to the next day).Â
Vegan/Egg Free Version – Combine warm milk and 1 Tablespoon apple cider vinegar. Set aside to curdle for 5-10 minutes (like buttermilk). Then proceed to step 2 of the instructions above. Note – The vegan version works best when you make the dough ahead of time, roll it out, add the filling, roll it into a log, cover with plastic wrap, then set in the fridge overnight. Slice it into 10-12 pieces and let it rise again for 1 hour in a greased baking dish before baking.Â
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: desserts
- Method: oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 362
- Sugar: 28.5 g
- Sodium: 245.5 mg
- Fat: 8.4 g
- Saturated Fat: 6 g
- Carbohydrates: 69 g
- Fiber: 1.3 g
- Protein: 2.8 g
- Cholesterol: 22.5 mg
