heavenly cinnamon rolls

gluten-free cinnamon rolls

The last cinnamon roll I can remember having was from a tin. You know, one of those cardboard tubes where you peel off a layer of paper, press along the seem & the whole thing pops open. Icing included.

I do enjoy a nice, warm, gooey, freshly baked cinnamon roll straight out of the oven though. I had kind of written them off all together once the gluten was cut from my diet. Except for the odd occasion where I found myself lovingly looking through the glass display cases at CinnaBon trying to remember the extent of how good they could be.

Still, the only time that would ever happen was when I was on my way to the movies (since the store was conveniently located at the mall, and I never frequent the mall unless it’s for viewing pleasure), & by the time I was at the movies, the only thing on my mind was popcorn & beer. Well, not beer any more.

Back to the case in point. The only reason I’m even thinking about cinnamon rolls now is because my boss at work has asked that I come up with a homemade croissant for the hotel… being as I can’t work with wheat flour, I’m going to have to achieve something that I thought to be impossible…

One thing lead to another in my train of thought & all of a sudden I was making a list of all the bread-like items that I’d written off permanently as a fond memory. There you have it. My list comprises of gluten-free: bagels, cinnamon rolls, croissant, doughnuts, french toast & more.

I’m doing the cinnamon rolls first since now they are stuck in my head. I’ll save the croissants for when the hotel gets the ingredients in.

As for these gluten-free cinnamon rolls, they are heavenly. They have this moist, warm, chewy texture. Traits that I think are excellent since from what I remember, the majority of cinnamon rolls out there always got dry & more like cardboard. They are just delicious!

I’ve popped a few of them in the freezer before they had a chance to rise or bake. I want to see how they defrost & bake up so I know if they can be stored. Will let you know how that works out…

P.s. the photo is on suspension, the weather is like crap & I can’t get the lighting right to reflect the sheer awesome power of them.

Ingredients, dough: (makes 16)
– 50g sugar
– 1 tbs instant yeast
– 260g almond meal
– 110g, GF oat flour
– 250g tapioca starch
– 100g potato starch
– 2 tsp xanthan gum
– 1 tsp salt
– 0.25 tsp soda bicarbonate
———————-
– 250ml buttermilk
– 30g unsalted butter, melted
– 2 large eggs
– 1 tsp vanilla
———————-
– 2 tsp powdered gelatin (or 8 sheets)
– 4 tbs ice cold water

Directions, dough:
1. place your first 9 ingredients into the bowl of your mixer & fit it with a paddle attachment. Run the mixer on low speed for a minute or two just to incorporate them all together & aerate them.
2. combine your buttermilk, butter, eggs & vanilla together & beat to combine. Create a well in the middle of the dry ingredients & pour this mixture in. Do not mix at this point, move on to the next step.
3. place your gelatin in a small heat proof bowl (I used my glass measuring cup) along with the cold water & place it in the freezer for 10 minutes to allow the gelatin to bloom. Remove from the freezer once the time is up. At this point, you can either heat the mixture up in the microwave (slowly), or submerge your bowl (or measuring cup) half way into boiling water & stir the gelatin until it has all dissolved. Once dissolved, pour it into the well created in the dry ingredients/ Turn your mixer onto low speed & beat until all the dough has been evenly mixed. At this point, the dough should be quite sticky.
4. wrap your dough up in clingfilm & place in the fridge over night. Allow it to rest for at least 12 hours.
5. once the time is up, you will want to cut a piece of baking parchment 40cm x 50cm. Remove the dough from the fridge & dust both the dough & the parchment with some oat flour. Roll the dough out into a rectangle until it is the same size as the parchment.

Ingredients, filling:
– 60g unsalted butter, melted
– 2 tbs ground cinnamon
– 50g brown sugar
– 1 tsp xanthan gum

Directions, filling:
1. pre-heat the oven to 50C
1. brush the rolled out dough with the butter until it has a nice even coating.
2. combine the cinnamon, brown sugar & xanthan gum together & then sprinkle it evenly across the dough, on top of the butter.
3. pick up one edge of the dough (the length closest to you) & fold over about 1cm onto itself. Continue to lift the edge of the parchment to encourage the dough to roll into a long tube & then cut into 16 slices.
4. place your rolls in a large baking dish that has been lined with parchment paper. Cover with a clean, damp cloth & place it in the oven on the centre rack. Place a pot of boiling water on the bottom of the oven & allow the rolls to rise for an hour. The steam from the water & the heat from the oven should be plenty.
5. remove the rolls from the oven when they are double in size, & pre-heat the oven to 175C. Place the rolls back into the oven & bake for 16-20 minutes. Remove from the oven.

Ingredients, glaze:
– 1 tsp vanilla
– 40g unsalted butter, melted
– 45ml buttermilk
– 300g icing sugar

Directions, glaze:
1. place all the ingredients in a bowl & beat with a mixer to combine. Drizzle over the cinnamon rolls as soon as they emerge from the oven. Allow them to cool slightly before eating!

If you liked the recipe, go check out our KICKSTARTER project for an upcoming Gluten-Free Cookbook!

Tips:
*** if you can’t find almond meal/flour, then just use raw skinless almonds. Process them with the sugar & half the oat flour till they are fine & then sift. Re-process any large chunks that remain & then sift again before adding to the dry mix ***
*** xanthan gum is added to the filling to help it stay in place rather than leak out of the rolls. Do not be attempted to add more than the recipe states as xanthan gum has a tendency to make everything feel slimy in your mouth. ***
*** usually letting the dough rest for 12 hours is to allow it to rise. In this case, we actually want it to absorb the extra moisture & allow the gelatin to set, this is why it is being kept in the fridge. Do not be tempted to leave it out of the fridge for the yeast to activate, we will worry about that later ***

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.

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25 thoughts on “heavenly cinnamon rolls

  1. How about putting cop and spoon measurements in the rcipes as well. not everyone has a scale.

    • I’ll try & get those up by the end of the week. I dislike going by volume rather than weight because there’s too many things that can go wrong, if you don’t have a scale though, I’ll see what I can do.

      • Wish it was shown in measurements. I no idea what 50g of sugar or anything else. I am gluten-free and yeast free so not sure if I can have this anyway with my Candida’s. I have been so hungry for cinnamon rolls.

      • Add baking soda to the mix & forget about the rise time… they should turn out ok. As for the conversions, sorry, I can tell you that 50g of sugar is a 1/4 cup, but the rest I’d have to sit & measure.

    • Hi Monika! I’m sorry you’re allergic to yeast as well, I can imagine that just continues to make life more difficult. There’s this wonderful little article here about how to substitute yeast in recipes. Of course there’s no perfect substitution, but it can be done. I hope the article helps. If the recipe works well, I’d love to hear what you did so I can post it up as an alternative for people with the same allergies as yourself.

    • Hi Dorothy… I’m so sorry for the delay. There are a couple substitutes out there. Guar Gum is an excellent replacer for xanthan gum. Mastiha gum is quite too, but has a very strong taste. I would try the Guar, I hear it’s much easier on the system than xanthan is.

  2. What can I use in place of xanthan gum? Allergic reactions occur when eaten.
    Thanks for helping answer this.

  3. I haven’t tried these donuts yet, but I wanted to write to thank you for posting the weights for the ingredients in yiour recipes. I always find these measurements far more accurate than the cup measurements, which can vary so much depending on how ‘packed’ the cup is.
    I look forward to trying them.

    • Your words are music to my ears, Phoebe! This is a topic that comes up in discussion a lot & it’s always nice to hear feed back from people who understand my methods & where I’m coming from. Thank you so much!

  4. Would be nice if you put the recipe in ounces – and 1/4 teaspoon, or 1/2 cup etc. for those of us in the US that use these measurements. Looks good and will try when find the conversions.

  5. How about OUNCES in terms of measuring….we haven’t gone metric yet. I’d love to try the cinnamon buns but there is way too much conversion for me to try changing all the measurements.

    • Most scales these days have the options to weigh ingredients in either grams or ounces.

    • I was not aware of that, but I’ve not noticed an issue thus far. I tend to buy fresh butter from the butcher though.

  6. Dear author. I noticed that you use quite a lot almond flour in your recipes, and while I’m a fan too, it is ridiculously expensive in Europe, at least in Denmark ( I don’t know where you live) I buy it on UK Amazon for 38 USD a kilo (the organic kind) so making your cinnamon rolls costs almost 10 bucks just for the almond flour alone. Does it have any essential properties or could I easily subsidize half with something else? Ps. I’m going to try your Banoffee Pie today, can’t wait. Thanks for sharing your wisdom ;-)

    • Hey Kasper…. thank you for the comment. I live in Greece, & if you think almond flour is expensive in the UK, you don’t want to imagine what it costs out here. I am able to use it in abundance though because I make my own, which is fantastic because I get a kilo of almond flour & 4Lt of almond milk for €15. If you would like, I can post up instructions on the process. The reason I use it so much in my baking is because I like the texture it provides as well as the fact that it doesn’t have a strong flavour. A lot of other gluten free flours leave either a distinct flavour of texture. In some cases it works in my favour (such as quinoa in a banana cake, or rice flour in a coconut cake), but other times it drives me nuts. It can be substituted though, I would reduce the weight of the substitute by about 25% though (e.g. 100g almond flour = 75g of town rice flour). Unless I remake the recipe & test the substitution, I can’t guarantee the results. Any way, let me know if you want me to post up instructions for almond flour, or your results if you go for a substitution. Also, I hope the banoffee pie works for you! I’d love to hear your feedback & comments. :)

    • Good morning Robyn. You can buy certified gluten-free oats from Bob’s Red Mill & they deliver all over the world. If it’s too difficult to find, quinoa flour works great as well. If you can’t find quinoa flour, it’s very easy to make. Just put the amount of raw quinoa you want to use into the blender & grind until powder. It’s amazing how easy it is to do & it’s cheaper than buying the flour already made. Hope this helps!

  7. I have no idea how to follow this recipe. Would you please help me translate it into cup and teaspoon measurements? I don’t have a scale and don’t know anything about grams, etc. Thank you!

    • Hi Peggy, as a general rule I do not provide recipes in cups & tablespoon measurements. The reason for this is, most people do not measure a cup the same way (some people compact the flour, others sift it first, some over pile the ingredients in the cup & others will not quite fill it to the rim). Whilst this may not seem like a big deal, 10 to 20 grams extra here or there can make a big difference to a recipe especially when some flours can be more absorbent than others. Taking into account that gluten-free baking is even more finicky than traditional baking, I like to eliminate any room for error to ensure that my readers come out with the desired results. Also, please keep in mind that an american cup & an english cup are not the same size, one is 237ml & the other is 250ml.

      Any way. There is my reasoning. However you did ask me very nicely if I could convert it for you & I hate saying “no” to anyone especially when they genuinely have an interest. So with the help of: http://www.TraditionalOven.com I have come up with a converted recipe for you. Please do not hold it against me if it does not work out exactly as intended, I’ve tried to give you as accurate a conversion as possible but it may not be exact.

      Dough:
      1/4 cup sugar
      1 tbs instant yeast
      2 cups tapioca starch
      2 & 3/4 cups almond flour
      1 & 1/4 cup oat flour
      2/3 cups potato starch
      2 tsp xanthan gum
      1 tsp salt
      1/4 tsp soda bicarbonate
      ———
      1 cup buttermilk
      2 tbs butter
      2 large eggs
      1 tsp vanilla
      ———
      2 tsp vanilla
      4 tbs ice cold water

      Filing:
      4 tbs unsalted butter
      2 tbs cinnamon
      1/4 cup brown sugar
      1 tsp xanthan gum

      Glaze:
      1 tsp vanilla
      3 tbs butter
      3 tbs buttermilk
      2 & 1/2 cups icing sugar

      I hope this helps & I wish you happy baking & a very happy new year.

      Lauren-Nicole xxx

      • Thank you SO much! I’m not an experienced cook, so this was very helpful! BTW, my mother did teach me to spoon the flour into the cup and then level it with a knife, but I had no idea that English measuring cups were different than US measuring cups!

      • Good morning Peggy! Your reaction made it all worth it. If you
        re trying recipes & experimenting, then you’re every bit as experienced as the rest of us. The website I provided has translations for a lot of ingredients from grams to cups & it will provide the information in either US or EU cups so I would hold on to it for the next time you find someone with a recipe in grams.
        I would love your feedback on the recipe once you’ve tried it. That way I can tweak mine if you have any issues or help talk you through any problems that may have raised. Other than that, happy baking & have an amazing day! x

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