Gluten-Free Cinnamon Rolls

10 Jan

Gluten-Free Cinnamon Rolls

This is another adapted recipe using Cup4Cup flour (, and the original recipe can be found at

3/4 c milk

1/4 butter, softened + 1/2 c butter softened (for filling)

3 c Cup4Cup flour blend

1/4 c Pamela’s Bread Mix

1 packet rapid rise yeast, or 2.25 tsp

1/4 sugar

1/2 tsp salt

1/4 c warm water

1 egg

1 c brown sugar, packed

1 Tbl cinnamon

Optional: raisins, pecans, etc.

Heat milk in a saucepan until bubbling, pull off of heat, add 1/4 c butter. Let cool for a bit. In the bowl of a stand mixer with the paddle attachment combine 2 1/4 c flour (I know, it isn’t all of it – you’re saving some for later), yeast, sugar, and salt. (I actually let my yeast bloom in the cooled milk mixture with the sugar, THEN added it.) Mix well, then add the egg, water, and milk mixture. Add the remaining flour 1/2 c at a time until fully combined. When the dough comes together, let rest for about 10 minutes. Here’s the fun part: the assembling. I taped down some parchment paper to my kitchen counter, slapped the dough down, and rolled it out into a 9 x 16 in rectangle (roughly). In a small bowl combine the remaining softened butter, cinnamon, and brown sugar. Spread over the dough. Pull the tape up, and working carefully, use the parchment paper to help you roll the dough onto itself, creating a delicious cinnamon roll log. Slice and place in a baking pan of your choice (I used a  small rectangular glass dish). Let rise until about doubled, and bake at 375 degrees F until golden brown. They were GOOD. We finished off all but two that very day.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: