The Fresh Loaf

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GF Cinnamon Rolls

HeiHei29er's picture

GF Cinnamon Rolls

Have been trying my first few loaves of SD bread and felt bad that my gluten sensitive daughter couldn't partake in the sampling.  So, made her a batch of her favorite cinnamon rolls this morning.  The recipe is adapted from this one.  I make a half batch at a time (6 rolls).

Cinnamon Roll Dough

124g Skim Milk

155g Domata 1-for-1 Exchange GF Flour (adjust amounts as needed for your own GF flour blend)

65g Bob's GF Oat Flour

28g Bob's Fine Almond Flour

48g Sugar (main dough) + 6g sugar (for yeast proofing)

6g Active dry yeast

1/2 tsp pure vanilla extract

1/2 tsp sea salt

1/2 tsp cinammon

Cinnamon Sugar Filling

115g light brown sugar

8g cinnamon

42g melted butter

(GF dough is fragile.  Brush butter and sprinkle sugar/cinnamon mix is the only way to go)

Cream Cheese Frosting

112g Philadelphia cream cheese (softented)

28g butter (melted)

120g powdered sugar

1/4 tsp pure vanilla extract

dash of salt


Follow the recipe with the following changes:

- Do not knead the dough.  Mix dough with dough hook until just combined and flour evenly moist.  Do not overwork dough or it will get sticky.

- Let the dough rise in a warm (85-90 deg) for 20-30 minutes.  May not double in size and that's OK. I use almond oil in the bowl, but any oil will work.

- Brush melted butter and sprinkle sugar/cinnamon mix.  Leave a 1/2" strip at the far side of the dough that's un-sprinkled to help seal the log when you roll it.

- Roll out dough on a square of parchment paper.  This will help dough from sticking to counter and makes it much easier to roll the log after adding sugar mix.  Because GF dough is fragile, I don't go 1/4" when rolling.  Instead of a 12" x 12" square, I go 10" x 10".

- Roll dough into a log keeping it as tightly rolled as possible.  Use the parchment paper to help roll it and peel the paper back as you go.

- Tuck in the ends of the log and push them in until you have a uniform log.  It should be about 9" long at that point.  Cut into 6 equal length rolls (roughly 1.5").

- Raise in warm oven again.  Bake at 350 deg F for 20 minutes and then tent with foil for another 10 minutes.

- Enjoy!


Sabina's picture

Those look really nice! Gluten-free baking is hard!

Benito's picture

They look delicious, enjoy!