Gluten-Free Cinnamon Rolls

Gluten-Free Cinnamon Rolls

For the rolls :
1/4 cup butter or vegan butter
1 cup milk (see notes)
1/3 cup + 1 Tablespoon sugar, divided
2-1/4 teaspoons Bob’s Red Mill Active Dry Yeast (or 1 packet of yeast)
1 large egg, whisked
2-1/2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
2 teaspoons Bob’s Red Mill Baking Powder
1/4 teaspoon salt

  • Add butter to a large glass bowl then melt in the microwave. Add milk and 1 Tablespoon sugar then microwave for an additional 45-50 seconds, stir with a spatula, and take a temperature using an instant read thermometer - we’re looking for 110 degrees. Sprinkle in yeast then stir gently and let sit until foamy, 8 minutes. (If your mixture does not foam, likely your yeast was old and/or the temperature of the milk mixture was too cool or too warm.) Add whisked egg and remaining 1/3 cup sugar then stir gently to combine.
  • Meanwhile, in a another bowl add gluten-free flour blend, baking powder, and salt then stir with a fork to combine. Add to wet ingredients in two batches, stirring until flour is just incorporated (small lumps remaining are fine) before adding the next batch. Dough should be very soft but not overly sticky. Cover with a tea towel then set somewhere warm to double in volume, 1 hour. I use my oven’s “bread proof” setting, though placing the pan on a heating pad set to warm, or placing in a warm sunny spot will also work.
  • Combine sugar and cinnamon from filling recipe in a small bowl then set aside. Spray a 9” pie plate with nonstick spray then set aside.

  • For Full Instruction:

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