Gluten Free Cinnamon Rolls

Slofoodgroup Team marzo 01, 2023

How to Make Moist Gluten Free Cinnamon Rolls from Scratch

Gluten free living has become much easier in recent years, thanks to an expansion of alternatives and greater awareness at eateries across the globe. Still, there are some foods that are nearly impossible to find in gluten-free form. Usually, this is because there is a textural component that is difficult to recreate without gluten. Sadly, some of our favorite comfort foods and pastries fall into that category—and cinnamon rolls are one of them.

Gluten free cinnamon rolls can sometimes be found in the freezer section of small, natural grocery stores, but while they might satisfy your craving for cinnamon and sugar, they typically fail to capture that ooey gooey texture we all love. To experience that, you need to fresh bake your own gluten free cinnamon rolls. We tested a multitude of recipes, made a bunch of tweaks, and finally have come up with one that satisfies our comfort food craving as well in addition to the required flavor components!

The Best Gluten Free Recipe for Gooey Cinnamon Rolls

Ingredients

For the gluten free dough:

2 ½ cups gluten free all-purpose flour
¾ cup tapioca flour
1 teaspoon fresh ground mace
1 teaspoon sea salt
½ cup granulated sugar
¼ teaspoon baking powder
1 teaspoon agar gum prepared in ¼ cup water
¼ ounce package of active dry yeast
¼ cup warm half and half
½ cup softened sweet cream butter
½ cup whipping cream
1 large egg
2 egg yolks
½ cup softened cream cheese
¼ cup soda water
1 teaspoon vanilla extract

For the filling:

½ cup softened sweet cream butter
½ cup brown sugar
¼ cup vanilla sugar
½ teaspoon salt
2 tablespoons Ceylon cinnamon

For the icing:

3/4 cup confectioners sugar
Pinch of sea salt
½ cup heavy whipping cream
1 teaspoon vanilla extract
Seeds from one gourmet vanilla bean

Procedure:

Sift together the first five ingredients for the dough. Set aside
Pour your half and half into a small dish and stir in your yeast. Let sit for 8 minutes.
Use a standing mixer with the paddle attachment to whip together your agar agar, butter, cream cheese, egg yolks, egg, soda water, and vanilla.
Add the dry ingredients to the wet mixture a little at a time.
Add the yeast and half-and-half mixture to the batter and blend.
Form the mixture into a ball and place it in a greased bowl. Cover with plastic wrap and let sit for 15 minutes.
Meanwhile, sift together your cinnamon and sugars for the filling.
Bring your dough to a lightly flowered surface and knead it until you have a smooth and pliable dough that is not sticky.
Roll your dough out on a floured surface until it is about ¼-inch thick and is rectangular in shape and about 18” long.
Use a rubber spatula to spread a layer of butter over the cinnamon roll dough.
Sprinkle a generous amount of the cinnamon sugar mixture atop the butter.
Starting at the wider side of the rectangle, roll your dough to look like a tight yule log.
Cut 12 equal-sized pieces and arrange them in a 9x13 greased pan. Cover and allow them to sit at room temperature for 1 ½ hours or until the dough has doubled in size. Refrigerate until you are ready to use.
Preheat oven to 350℉.
Bake the cinnamon rolls for 35 minutes or until a toothpick comes out clean.
While your rolls are baking, whisk together your icing ingredients.
Remove the rolls from the oven and drizzle the icing over them. Allow the icing to sit for at least 5 minutes prior to serving.
Eat your cinnamon rolls right away or leave them covered and setting at room temperature for up to 4 hours. If you have leftovers, refrigerate them and pop individual rolls in the microwave for 20 seconds or warm them in the oven at low heat.