After all these years, I have finally made gluten-free cinnamon rolls!
My new friend Andrea from Play With Style are starting a new baking series (Yay!!) A few weeks ago, I reached out to her (totally out of my comfort zone) and asked if she wanted to collab on something. She suggested a cooking or baking series and here we are! Definitely check out her blog here
We decided to start with a crowd favourite: Cinnamon rolls. Here’s our take on it, Andrea makes hers and I make a gluten-free version. Truly something for everyone !
For those of you who are gluten-free like me, here is our delicious recipe
Gluten-Free Cinnamon Rolls
makes 12 cinnamon rolls
time: approximately 2.5-3hrs
Ingredients you will need:
For the dough:
– 1/4 cup butter
-1 cup of milk
– 1/3 cup sugar, 1 tablespoon (divided)
– 2 1/4 teaspoons of Active Dry Yeast
– 1 large egg, whisked
– 2 1/2 cups of gluten-free flour (I used Bob Red Mills 1:1 baking flour)
– 2 tablespoons of baking powder
– 1/4 teaspoon salt
For the filling:
– 1/2 cup of sugar
– 2 tablespoons of cinnamon
– 1/3 cup extremely soft butter
For the icing:
– 2 tablespoons of butter (soft, room temp)
– 1 cup powdered sugar
– 1/2 teaspoon of vanilla
– 1 1/2 tablespoons of hot water
The first step of any recipe, get all your ingredients out on your counter with all the cups and measuring spoons you will need (trust me, you will want everything ready to go). For the cinnamon rolls, we start with mixing the wet ingredients.
Start by melting 1/4 cup of butter in the microwave. Add 1 cup of milk and 1 tablespoon of sugar and return to the microwave for 45-50 seconds. Stir the mixture. Gently sprinkle the 2 1/4 teaspoons of active dry yeast and let the mix sit until it foams (about 8-10 minutes). Once it has foamed, add the whisked egg and the remaining 1/3 cup of sugar and stir gently to combine.
In a separate bowl, combine the dry ingredients. Add the gluten-free flour, baking powder and salt. Once you mixed the dry ingredients, add half to the wet mixture. Stir the mixtures together until flour is incorporated, then add the rest of the dry ingredients. The dough will be very soft, sort of like a sugar cookie consistency. Cover the bowl with a tea towel and keep somewhere warm for about an hour, allowing the dough to double in size.
While you wait for the dough to double, mix the cinnamon and sugar from the filling section of the ingredients.
Once your dough is ready, turn your oven on to 350 degrees. Spray a 9″ pie dish with nonstick spray and set aside. Roll your dough into a parchment paper, with your dough no thicker than 1/4″ thick. Once you have your rectangle ready, spread the softened butter on the dough, making it ready for the cinnamon sugar mixture. Sprinkle the mixture all over the dough, making it as thick as you like (if you’re like me and LOVE cinnamon sugar). Once you have it all over, slowly start rolling one end onto the rest of the dough until you have a log. Take a sharp knife and slice the log into 12 pieces. Put the pieces into your pie dish and set it aside somewhere warm for a second “rising” sesh (about 30-40 minutes).
Once it has risen, put the dish in the oven for about 16-20 minutes or until the tops of the rolls are golden brown. Let the rolls cool down for about 15 minutes, plenty of time to make the icing. You will want to wait for the rolls to cool down before putting the icing, or the icing will soak into the rolls. Using 2 tablespoons of room temp butter, mix those with 1 cup of powdered sugar, 1/2 teaspoon of vanilla and 1 1/2 tablespoons of hot water. Whisk those together until you have that gooey icing.
Slather those cinnamon rolls and enjoy (a special thank you to Iowa Girl Eats for the recipe. I am still working on creating my own recipes, I don’t quite have that talent down yet.
I also got a little too excited making a REEL for Instagram and forgot to take more pics, so go check out our Reels!
Let Andrea and I know when you try out our recipes! we cannot wait to hear your thoughts! Stay tuned for the next part of our series!
