LEGIT Fluffy Gluten Free Cinnamon Rolls! (With Dairy Free Notes!)
This recipe has brought happiness to MANY! I knew it was possible to recreate heavenly gluten free cinnamon rolls but it was quite the task. Nearly 30 trials went into this recipes development . The end result is one I know your family and friends will devour- gluten free or not. Be sure to use a kitchen scale and the exact ingredients called for! (Ps. This is my favorite baking scale! it comes in lots of fun colors).
Please note that Superfine rice flour is VERY different than regular rice flour. It will make or break the recipe! Every brand isn’t created equal- so I have linked to a tried and true brand HERE.
Asian markets sometimes sell Rice flour and Sweet Rice Flour (they call sweet rice flour- glutinous rice flour). and they grind it properly! So, in a pinch you could grab some from an asian market! :)
Please also note that Organic Cane sugar is usually ground different than regular white sugar and that makes a difference in my recipes! (baking is SO particular). SO if I ever call for Organic Cane make sure to buy exactly that. You can get it for a decent price in most stores!
If you are trying to stick to a grain free diet I have 4 more cinnamon roll recipes that are absolutely delicious too (AND a really good pull apart bread!) 3 are pictured above (and all are linked below).
LEGIT Fluffy Gluten Free Cinnamon Rolls!
For the Pan:
1 Tbsp Melted Butter or Oil
2 Tbsp Organic cane Sugar or brown sugar OR coconut palm sugar.
To Prepare the yeast
272 Grams of Lukewarm Milk (Dairy or Nondairy)
2 Tbsp Organic Cane Sugar
11 Grams fast acting yeast (1 tbsp)
For the Cinnamon Roll Dough
130 Grams Tapioca Starch
28 Grams Potato Starch
2 1/2 tsp Xanthan Gum
1 Tbsp Double Acting Baking Powder
1/2 Cup Organic Cane Sugar
1/2 tsp salt.
2 Large Eggs
50 Grams Melted Salted Butter or Oil (4 TBSP)
Cinnamon Roll Filling
1/4 cup melted butter or oil
3/4 Cup of Granulated Sugar (Brown Sugar or Coconut Palm Sugar are Best- Can sugar works too!)
1-2 Tbsp Cinnamon
Cream cheese frosting (beat ingredients together with a hand mixer or stand mixer)
4 ounces cream cheese, room temperature.
4 tablespoons (1/2 stick) unsalted butter, softened.
1 cup powdered (confectioner's) sugar.
1 teaspoon vanilla extract
Pinch of salt.
1/4 cup milk of choice (or more if necessary)
Espresso Glaze (beat ingredients together with a hand mixer or stand mixer)
1 cup of powdered sugar
1/2 cup softened butter or shortening
3 Tbsp Espresso
1 Tsp Vanilla extract
pinch of salt
Turn oven on to 350 degrees. Once the oven reaches that temp. turn it off, being sure to keep the door closed! (The oven will be used as a hot box to help the dough rise!)
Prepare a 9X9 Square pan (or a similar size) by drizzling 1 tbsp melted butter or oil and mixing in 2 tbsp of sugar . Coat the bottom of the pan.
Now its time to make the yeast mixture: In a small bowl combine the lukewarm milk, sugar and yeast. Stir and set aside for 5-10 minutes. In this time the yeast will start to bloom and you’ll see bubbles forming.
In the bowl of of stand mixer make the dough. Combine the superfine rice flour, sweet rice flour, tapioca starch, potato starch and xanthin gum, baking powder, sugar and salt. Mix fully.
Pour in the yeast/milk mixture , eggs and melted butter/or oil. Mix on high until he dough becomes very sticky (and begins to stick to the side of the bowl).
Grease a large piece of parchment paper (easiest done with nonstick spray). Using a spatula plop the sticky glob of dough on the center of the parchment.
Drizzle a little oil on the surface of the dough and heavily oil your hands. Using your hands press the dough into an 18x10 inch rectangle. Cover with the filling ingredients- starting with the melted butter, the sugar and cinnamon.
Using the parchment paper as your guide- roll up the dough lengthwise.
Dust the surface of the rolled dough with sweet rice flour for easier slicing. Rotate the roll to sprinkle the flour on all sides. When finished place the roll seam side down. Use a piece of dental floss and slice the dough into 12 rolls.
Place the cut rolls side by side into the prepared pan. Brush a little bit of melted butter or oil on top. Cover with a towel and place into the warm (shut off) oven and allow to rise for 25-30 minutes.
After the 25-30 minutes remove from oven leaving the towel on top. Turn the oven on to 375 degrees. Once fully reheated play the roll back in without the towel and bake for 16 minutes. THEN turn the oven down to 350 degrees. and bake for an additional 8-10 minutes. Remove the rolls from the oven. (Keep an eye on the rolls the last 10-15 minutes of baking time- if they start getting too brown cover them with some tinfoil) Once you have removed the rolls from the oven- cover pan again with a towel and allow them to cool.
To make either frosting; combine all the ingredients- place prepared glaze or cream cheese frosting on semi cooled rolls. If you put it on them too hot it will melt completely (which is ok if thats what you want).