Hi friends! Thank you for your patience as I finally got my act together and tested this recipe a billion times to get it right for you guys. Attempting something like cinnamon rolls can definitely be daunting. But here’s the thing – it doesn’t have to be. Cinnamon rolls are actually very EASY to make. You just have to realize that, unlike 99% of my recipes, this one doesn’t come together in 10 minutes. I’d give yourself a solid hour or so. But the result will be well worth any wait.
Turn on some music in your kitchen and let’s get this party started.The last thing I will say is that I can’t guarantee the same result if you substitute the ingredients that I have listed here. Why? Because cinnamon rolls are funny little creatures. They have a mind of their own; you might get the resemblance of a cinnamon roll, but if you are thinking about a Cinnabon-type cinnamon roll, then follow my instructions!
Enjoy these gluten free cinnamon rolls and tell all your friends! Tag me on Instagram if you make them, so I can repost!
1tsp xanthan gum (NOTE: if your gluten free flour blend already contains xanthan gum, you can omit this! The Bob's Red Mill suggestion above DOES contain it, so you are all good if you purchase that one)
pinch sea salt
FOR THE FILLING:
4tbspunsalted butter, softened
FOR THE GLAZE:
2 3/4cupspowdered sugar
1/4cupnon-dairy milk (I used almond milk)
Warm the non-dairy milk in a small bowl in the microwave for 45 seconds-1 minute. NOTE: you don't want the milk to be too hot, or it will kill the yeast. I suggest using a thermometer so as not to exceed 110-115 degrees F), but that's up to you!
Pour the yeast on top of the milk, and let it sit for a few minutes. It should very slightly begin to bubble/fizz, but in each time I've made this recipe, it's very slight. Don't get alarmed if yours doesn't bubble up. It's all good.
After about 2-3 minutes, add the coconut sugar to the bowl with the milk/yeast, and whisk together. Next, add the eggs, melted butter, and apple cider vinegar to the mixture and whisk together. Set bowl aside.
Next, add the gluten free flour, baking powder, salt, and xanthan gum (if using). Use the dough hook on a kitchen aid mixer and mix for about 5 minutes until a dough forms. If you don't have a kitchen aid / dough hook, no worries, knead the dough with your hands for a few minutes, until a dough forms. The dough will be sticky. Do not add any more flour. Place a damp, warm towel on top of the bowl, and let it sit for 1-1.5 hours so the dough rises (it should double in size).
While the dough is rising, prepare the filling ingredients. In a medium bowl, whisk together the softened butter, coconut sugar, cinnamon, and vanilla extract.
Preheat oven to 350. Line a 9x13 baking dish with parchment paper. I suggest oiling the inside of the dish first, so that the parchment paper sticks.
Once the dough has doubled in size, it's time to have some fun. Pour some flour on your surface, and use your hands to form a rectangle with the dough, about 9 inches by 9 inches (the dough should be about 1 inch thick).
Spread the filling onto the rectangle, leaving about 1/2 inch from all sides with no filling.
Roll the dough tightly into a log shape (I like to roll from the bottom up).
Slice the dough into 9 equal pieces. Gently place each piece into the baking dish. There should be no space left in the baking dish.
Bake for 25-28 minutes until light golden brown.
Remove from oven and let cool.
Prepare the icing by whisking together all ingredients in a small bowl and the drizzling on top of the cinnamon rolls.
Store in a covered container in the fridge for up to one week.
To soften, simply microwave for 30 seconds.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!