Glorious Gluten-Free Cinnamon Rolls

4 Jun

Again, it has been a while. I know. I have this week off and hope to catch up. Today’s weather is pretty odd – it is overcast, sprinkling, and windy. Yesterday was sunny, still, and almost 90 degrees.

What better to try to make than cinnamon rolls for a chilly morning? I’ve made cinnamon rolls before, but these are WAY better. Why? They don’t use any pre-made mix like cup4cup (which is awesome – don’t get me wrong), they are chewy and doughy like “regular” (glutened) cinnamon rolls, and they are just damn good.

Sorry for the blurry pics, folks – I was in a hurry to make and eat these bad boys.

1 c tapioca flour

1/2 c white rice flour + some for dusting

2/3 c sorghum flour

2 tsp xanthum gum

1 tsp salt

2/3 c milk

Water (see below)

4 tsp sugar

2.5 tsp yeast

3 egg whites

2 Tbl oil

1/4 c butter, softened

1/2 c brown sugar

Cinnamon to taste

First things first: preheat your oven to your “warm” setting, or roughly 200 degrees F.

Measure 2/3 c milk in a measuring cup. Add enough water to make 3/4 c liquid. Microwave for a few seconds at a time until liquid reaches 105-115 degrees F. Add sugar and yeast. Let it hang out.

When the yeast has proofed (gotten bubbly) add egg whites and oil, and mix to combine.

In the bowl of a stand mixer with a paddle attachment combine flours, gum, and salt. Add the wet mixture to the dry mixture and mix on medium until dough starts to pull away from the bowl. Yes, you heard me correctly – the DOUGH will pull away from the bowl. It isn’t a sticky paste. It is a dough.

Here is where it gets messy. On a flat surface lay out a piece of parchment roughly 18″ long. Dust the parchment with white rice flour. Turn out the dough onto the floured parchment and using a greased rolling pin roll the dough out to about 1/4″ thick. Mine wasn’t a perfect rectangle, but I was too hungry.

In a bowl combine softened butter, sugar, and cinnamon. NOTE: I’d double this combo next time. Spread liberally on the dough. Using your fingers or the parchment to guide, roll the dough lengthwise (keep the roll long).

Cut into nine (9) pieces and place into a greased square pan (or whatever pan you have or like).

Stick in the warm oven with the door open (perfect for a chilly day like today) and let rise for about 15 minutes. When they are done rising, they should be touching, and delicious looking. (Sorry for the glare on the photo).

Preheat oven to 350 degrees F. When the oven comes up to temperature, bake the rolls for 25 minutes. Mine came out golden on top, lighter on bottom, and bubbling.

Slap onto a plate, and enjoy. These have great texture, were chewy in the center, perfectly flavored, and would benefit from some sticky pecans or creamy icing.



5 Responses to “Glorious Gluten-Free Cinnamon Rolls”

  1. Dawn (KitchenTravels) June 15, 2012 at 6:53 pm #

    These look delicious. I am not gluten-intolerant, but I love the challenge of gluten-free baking. I know… weird, huh? 😉 Recently blogged about a great G/F bread recipe, if you’d like to check it out. Have a nice weekend!

    • Kali the Urban Wife June 19, 2012 at 7:57 am #


      Your bread looks AMAZING! I will definitely be giving it a try. Thank you for sharing, and if I post a version you will be getting all the credit, of course. 🙂

  2. Donna June 16, 2012 at 7:38 pm #

    I’ll have to try making this recipe. I’ve found some very good frozen cinnamon rolls at Gluten Free Specialty in downtown Sac, but they’re very pricey.

    • Kali the Urban Wife June 19, 2012 at 7:54 am #


      I find that a lot of delicious pre-made gluten-free things are quite expensive, and although these do take some time to make, I think they are well worth it. If you give them a try, I’d love your feedback on the recipe!


  1. Pizza bread! « The League of Urban Wifery - December 19, 2012

    […] Next, take the edge of parchment closest to you (or the edge of the table) and lift to roll the dough into a log, much as if you were making cinnamon rolls. […]

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