My early impression of homemade cinnamon rolls was that they were dry, heavy, and always a bit overdone. Needless to say, I wasn't a fan of them early on.
But, as time passed and I grew up, I decided to try making cinnamon rolls myself. I made a batch and I instantly fell in love with this sweet treat.
When I started eating gluten free, a good cinnamon roll recipe was a must. I was lucky to find this great recipe pretty early on, and I have made it at least a dozen times since.
The Best Gluten Free Cinnamon Rolls
- 2 Tablespoons Butter
- 1/4 Cup Sugar
- 2/3 Cup of warm Milk
- 1 Tablespoon Yeast
- 1 Egg (or 3 Tablespoons hot Water mixed with 1 Tablespoon Flaxseed Meal)
- 1/4 Cup Canola Oil
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Potato Starch
- 1 Cup Corn Starch
- 2 1/2 Teaspoons Xantham Gum
- 1/2 Teaspoon Salt
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- Preheat oven to 375 degrees.
- In a medium bowl, mix together the butter and sugar.
- Heat your milk, not too hot but warm enough to activate yeast, and add in the yeast. Whisk together until dissolved.
- Add the milk/yeast mixture to the sugar and stir together. Add the egg (or flaxegg), oil and vanilla, and mix again.
- Add all of the dry ingredients and mix well to combine, removing all lumps (expect the dough to be pretty soft).
- Sprinkle a big sheet of plastic wrap with sugar and plop dough out onto it. Add a second layer of plastic wrap and roll dough out between them, making roughly a 13" by 13" square.
- Remove top layer of wrap and sprinkle brown sugar and cinnamon over dough. Then, lifting up an edge of the plastic wrap to help you, roll the dough. Cut with a knife and place in a greased pan (I usually bake mine in a 9x13 and they all fit).
- Bake for about 20 minutes (until tops are lightly browned), and frost when slightly cooled. Enjoy.