Gluten Free Cinnamon Rolls

Oh was that mean of me or what to make you wait almost a week for this recipe?! These babies are so AMAZING. I have been trying to not make them every day but as soon as I make a batch they seem to disappear. Not only do they taste amazing but they're super cute too! I've seen some gluten free cinnamon rolls that don't even look appetizing! The bonus on these ones...they're pull-aparts! You don't even have to mess with rolling them out! (Which lets be frank, gluten free dough does not have the same consistency to be rolled out. It's just too sticky.)

(Before we begin I must say: though you don't have to have one for this recipe, a 1 inch cookie scoop comes super in handy.) 

Gluten Free Cinnamon Rolls

(Gluten Free, Dairy Free)

Created by jalene

Makes 12 cinnamon rolls
Roll Ingredients: 

• 1 Tbsp yeast
• 1 tsp sugar
• 1 cups warm rice milk (about 100 F)
• 3/4 cup sweet white rice flour (You can also grind your own from calrose rice)
• 1/4 cup brown rice flour
• 6 Tbsp potato starch (not flour)
• 1/4 cup tapioca starch
• 1 & 1/4 tsp xanthan gum
• 3/4 tsp sea salt
• 1/2 Tbsp baking powder
• 1 large egg
• 2 Tbsp butter or organic unsweetened applesauce or Earth Balance butter sub
• 2 Tbsp honey
• 1/2 tsp organic apple cider vinegar

Roll Directions: 

1. Grease 12 muffin tins and set aside. 
2. In a small bowl combine the yeast, sugar, and warm milk. Cover with a towel and let sit 6-8 minutes. I usually wait until it has doubled in size. 
3. In a mixing bowl or food processor combine rice flour, potato starch, tapioca starch, xanthan gum, salt, and baking powder. 
4. Add the yeast mixture, egg, butter, honey and apple cider vinegar and blend while scraping sides. Mix for 3 minutes on medium speed.

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You will also need: 

• 1/3 cup sugar or evaporated cane sugar
• 1 tsp cinnamon
• 2 Tbsp butter or Earth Balance butter sub, melted

Directions: 

1. Melt the butter and set aside. 
2. In a small bowl mix together the sugar and cinnamon. 

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3.    Using a 1 inch cookie scooper, scoop a mound into your cinnamon and sugar. Coat the dough and place into muffin tin. Repeat two more times so you should have a total of three cinnamon & sugar coated mounds in 1 tin. Repeat until the entire dough is used. 
4.    Pour 1/2 tsp of the melted butter over the top of each muffin section. (This gives an excellent taste and helps prevent sticking.) 
5.    Spray a sheet of plastic wrap with olive oil and place on top of the rolls. Let rise about 15 minutes. Preheat your oven to 375 F.  
6.    Bake for about 15 minutes or until light brown. Meanwhile make your frosting.  (These are really good without frosting too though!)

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Frosting Ingredients: 

• 3 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 tsp vanilla
• 1 & 1/2 cups powdered sugar

Frosting Directions: 

1. Cream together the cream cheese and butter until smooth. Add the vanilla and powdered sugar. Mix until well combined.  If a thicker frosting is desired, add more powdered sugar. 

(PS-My powdered sugar was made from scratch from organic evaporated cane sugar that was light brown in color to begin with. Hence the slight tint of the frosting on these babies.) 

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Inside shot! Can you believe the air pockets? These cinnamon rolls are so light and fluffy. 


Try them & let me know what you think!

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