These Gluten Free Cinnamon Rolls are tough competition for their traditional-version cousin when it comes to taste and ease to make.
Cinnamon Rolls are revered in our household. When my husband found out he was allergic to wheat in midlife, he thought his days of enjoying cinnamon rolls with the family was over. I did too until I discovered a fabulous Gluten Free Cinnamon Roll recipe in the book, Gluten-Free on a Shoestring, Quick and Easy: 100 Recipes for the Food You Love–Fast! by Nicole Hunn.
I love to bake and I love to eat baked goods. What do I love best about this Gluten Free Cinnamon Roll recipe? Because they are yeast free, I can make them from start to finish in about an hour.
Besides not using yeast, the other thing that is different from traditional cinnamon rolls is that the dairy ingredients need to be room temperature before you start putting the recipe together. But not to worry: The last time I made this Gluten Free Cinnamon Roll recipe, I totally forgot to do this important step and thought I was doomed until I found out how easy and fast it is to get dairy products to room temperature.
To keep their round, cinnamon roll shape, you bake them in a cupcake tin. Because this Gluten Free Cinnamon Roll recipe is now our family’s go-to recipe, I invested in a professional quality cupcake tin, the OXO Good Grips Non-Stick Pro Muffin Pan. It has made a huge difference in cooking time, presentation, and clean up.
Gluten Free Cinnamon Rolls
3-1/2 cups high quality, gluten free flour (my favorite is Cup4Cup Multipurpose Gluten Free Flour from Sprouts)
2 teaspoons xanthan gum (if your flour doesn’t already have it in it)
2-1/2 teaspoons baking powder
3/8 teaspoon salt, divided
1/2 cup granulated sugar
12 tablespoons unsalted butter, at room temperature)
2 eggs, at room temperature, lightly beaten
1 cup low-fat milk, at room temperature
1 cup light brown sugar
2 tablespoons ground cinnamon
4 ounces mascarpone cheese, at room temperature
1-1/2 cups powdered sugar
- Preheat oven to 350. Grease the wells of a 12-cup muffin tin.
- In a large bowl, mix together flour, xanthan gum (if needed), baking powder, 1/4 teaspoon of salt, and granulated sugar. I use a wire whisk to make sure it is blended evenly. Add 6 tablespoons of the butter, the eggs and milk, and mix until dough comes together. I use a spoon to get it going then finish it up mixing it together with my hands until it is no longer sticky.
- Turn dough out on a lightly floured surface and roll out to a 10×15 rectangle that is no thinner than 1/4 inch . I use a plastic pastry mat to roll the dough out on. You could also use parchment paper.
- In a separate bowl, mix well the brown sugar, cinnamon, 4 tablespoons of butter and the remaining 1/8 teaspoon of salt. Spread sugar mixture evenly on to the dough rectangle leaving a 1/4 inch margin around the edges.
- Roll the dough lengthwise. Cut into 12 even pieces and put the pieces in the prepared tin. (I usually end up with 15 pieces. I put the 3 extra in a small baking dish)
- Place in center of pre-heated oven and bake for 25 minutes. Allow to cool 5 minutes and frost. Transfer the Gluten Free Cinnamon Rolls to a wire rack (or serving plate) to finish cooling.
- For frosting: Mix together the mascarpone cheese, the remaining 2 tablespoons of butter and the powdered sugar. If it is too thick, you can add a little milk. Carefully spread over the Gluten Free Cinnamon Rolls.
- Enjoy. Any leftovers can be kept in the fridge for 2-3 days or in the freezer for longer.
Midlife food issues brought me to this easy and delicious Gluten Free Cinnamon Roll recipe by Nicole Hunn. And now it’s my go-to cinnamon roll recipe.