This Gluten-Free Cinnamon Roll Recipe was begging to be made.
Because we had our first official cold snap that lasted longer than 3 days last weekend. And isn’t that just as good a reason as any?
We are seriously wimps here in Scottsdale, AZ. And while it was in the low 20’s for quite a few days, I do have to remind myself to quit complaining when I think about the rest of you who are enduring below zero temps.
But like I said…we admit it. We. Are. Wimps. And apparently so are my tomato and pepper plants. While I tucked all of my veggies in the garden in like little babies to try and protect them, those beautiful peppers and all of my tomatoes took a beating and just could not hang with those below freezing temps. Boo.
Anyway, to pass the time while I was mourning their loss, I decided to do some baking and indulge the boys.
Because, after all, if we can’t eat our veggies we might as well eat cinnamon rolls. That must be a saying somewhere. Right?
Plus, like I mentioned before…these babies were begging to be made.
And because I made my Gluten-Free Kringle Recipe this year for Christmas morning instead of my usual Best Ever Gluten-Free Cinnamon Rolls (okay, perhaps I am slightly biased), I thought it would be fun to whip up a batch of those sweet rolls.
And just for the record, it shocks me every time how quickly a treat like this can disappear from my boy’s plates.
However, the day that their brussel sprouts get devoured just as quickly as these Cinnamon Rolls is when I will know I have done my job right. 😉
Gluten-Free Cinnamon Raisin Rolls
- 2/3 cup Milk (or Coconut Milk), warmed to 110 degrees-but DO NOT let boil
- 1 packet of Yeast** (or about 1 tablespoon)
- 1/4 cup Granulated Sugar
- 2 tablespoons Butter (or Coconut Oil)
- 1/4 cup Grapeseed Oil
- 1 teaspoon Vanilla
- 1 large Egg (or can use 1 Tbsp flax meal mixed with 3 Tbsp HOT water – letting sit for a few minutes to gel)
- 1/4 cup Potato Starch
- 3/4 cup Arrowroot Starch
- 1/2 cup Millet (can also use 1/2 cup buckwheat or 1/2 cup super fine brown rice flour)
- 1/4 teaspoon Baking Soda
- 2 1/2 teaspoons Guar Gum
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Brown Sugar (or Coconut Sugar), packed
- 3 tablespoons Cinnamon
- 1/3 cup Butter, softened (or 1/3 cup Coconut Oil)
- 1/2 cup Raisins, or more to taste
- 4 tablespoons Butter (or Coconut Oil)
- 1 cup Powdered Sugar (Corn-free)
- 1/2 teaspoon Vanilla
- 1/8 teaspoon Salt
- 2 tablespoons Milk (or any dairy-free alternative), or less, to reach desired consistency
**Note: make sure your yeast is active. If no bubbles/foam form after 5-10 min when mixed with the warm milk., throw out and start with new yeast
1. Dissolve the yeast in the warm milk in a large bowl of mixer and let sit for 5-10 minutes (checking for bubbles/foam for active yeast). Then add the sugar, butter, oil, and vanilla to this yeast mixture, stirring to combine. Then add egg (or substitute) and whisk again to combine.
2. In medium bowl, sift/whisk together potato starch, arrowroot starch, millet, baking soda, guar gum, baking powder, and salt. Then slowly add flour mixture to active yeast/milk mixture in the mixing bowl and mix slowly to combine. Dough will seem sticky (this is right).
3. Place dough in a greased bowl and put in warm place to rise for about an hour.
4. After dough has been allowed to rise, place a piece of plastic wrap (about 14×14 inches) on counter sprinkled with sugar and a little oil and then place dough on top, then another equal sized piece of plastic wrap on top and roll out dough until about 1/4 in thick. Remove top piece of plastic, then spread softened butter (or coconut oil) on top of dough. Combine brown sugar, cinnamon, and raisins and sprinkle evenly over butter/oil, leaving a 2 in. edge free of the filling so it won’t squeeze out when rolling.
5. Using the bottom piece of plastic wrap, lift the dough and begin to rolling into a log, without squeezing too tightly. Once rolled, to slice it, take a 12 inch piece of dental floss and slide it under the roll. Bring ends up and and holding ends above roll, cross them over as if you are about to tie them. Pull tight and you will have a perfect cut. Repeat 7 more times to slice the log into 8 pieces. Dental floss cuts perfectly without squeezing out your filling. Place rolls into greased 9 inch round cake pan.
6. Okay, here is a trick. You can make these the night before up until the end of step 5. Then put them in the fridge covered with plastic wrap until the next morning. In morning, bring them to room temp for about 30 minutes and then cook in an oven preheated to 375 degrees for 22 minutes, until the tops are lightly browned.
7. While rolls are baking, mix together all icing ingredients with hand mixer until reach desired consistency. When rolls are ready, allow to cool for a few minutes, then drizzle with the icing. Enjoy.
Kim Maes, CNC, AADP, known as the Allergy Free Food Coach, is a Certified Nutrition and Wellness Consultant and Certified in the Practical Application of Food Allergy Guidelines.. She is also the creator of the Cook It Allergy Free iPhone and iPad Apps and the Cook It Allergy Free website, where she shares her passion for teaching others how easy and delicious it can be to eat whole, pure allergy-friendly meals that the entire family will enjoy.