Gluten Free “Cinnabon” Cinnamon Rolls

Gluten Free Cinnamon Roll
 

This past Sunday Wes and I had signed up {along with another couple} to bring the food for our Sunday school class, and I thought it would be a great time to attempt some cinnamon rolls I had been dying to make. I found a recipe for cinnabon-ish cinnamon rolls and made a few modifications of my own. I’ve never had Cinnabon, so I can’t say how similar they are, but they were GOOD! {And Wes says he could taste some similar-ness to them, so I’m going to trust him.} We made four batches, and they were gone fast!

"Cinnabon" Cinnamon Rolls
Yields 8
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Prep Time
1 hr 30 min
Cook Time
20 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
20 min
Total Time
2 hr
403 calories
48 g
66 g
23 g
3 g
10 g
110 g
282 g
40 g
1 g
11 g
Nutrition Facts
Serving Size
110g
Yields
8
Amount Per Serving
Calories 403
Calories from Fat 206
% Daily Value *
Total Fat 23g
36%
Saturated Fat 10g
51%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 66mg
22%
Sodium 282mg
12%
Total Carbohydrates 48g
16%
Dietary Fiber 2g
7%
Sugars 40g
Protein 3g
Vitamin A
11%
Vitamin C
0%
Calcium
16%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dough
  1. 2 TBS butter
  2. 1/4 cup white sugar
  3. 2/3 cup whole milk, warmed
  4. 1 yeast packet
  5. 1 egg
  6. 1/4 cup cooking oil
  7. 2 cups Pamela's bread mix {the small bags come with a yeast packet}
  8. 1/4 tsp baking soda
  9. 2 tsp baking powder
  10. 1/2 tsp salt
  11. 1 tsp vanilla
Filling
  1. 1 cup packed brown sugar
  2. 2 1/2 TBS cinnamon
  3. 2-3 TBS butter, softened
Icing
  1. 4 TBS butter, softened
  2. 1 1/2 cups+ powdered sugar {to desired thickness}
  3. 1/4 cup cream cheese, softened
  4. 1 tsp vanilla
Instructions
  1. Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
  2. Next, stir in egg, sugar, butter, oil, and vanilla to milk/yeast mixture.
  3. In separate bowl mix salt, flour, baking soda, and baking powder, then add to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary {It will still be somewhat sticky before you let it rise.}
  4. Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes.
  5. Preheat oven to 400°F.
  6. After the dough has risen it will be much "fluffier" - do not re-knead! Flour the parchment paper and the top of the dough to help prevent sticking during the rolling process. {It helps to add a second piece of parchment paper on top of the dough as well.}
  7. Roll dough to 1/4" thick rectangle, then carefully remove the top sheet of paper. Spread softened butter on top of dough, then sprinkle brown sugar & cinnamon mixture over the surface. Leave a 1-2" strip of dough uncovered at one end of the dough. {There will be some mixture left over for top.}
  8. Using the parchment paper as an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
  9. After I had my "log" rolled up, I re-floured the surface to help prevent the knife from sticking when it came time to cut the individual rolls. It's important to use a serrated knife so you don't "squish" the dough instead of cutting it.
  10. Cut the roll into 8 pieces and place in greased9x13 baking pan. {To keep them even, I cut the roll in half, then cut my halves in half, then my fourths in half.}
  11. Add left-over cinnamon-sugar mix in to the top of the rolls - this gives them just a little bit of a "crunch" later on.
  12. Bake for 20 minutes until tops are golden brown.
  13. Finally, mix together ingredients for frosting and add to cooled rolls. Soooo good! I topped the frosting with some additional powdered sugar.
Notes
  1. UPDATE: We made these again and decided to try and do "cini-minis." Basically we divided the dough in half after it rose, then followed the rest of the steps normally. This way we ended up with twice the rolls which were half the size. We squished them into a round cake pan and baked for the same amount of time. After they cooled, we frosted em up and enjoyed. I felt like the smaller size was more manageable, but I guess it all depends on what you feel like!
Adapted from Andrew Mollman
beta
calories
403
fat
23g
protein
3g
carbs
48g
more
Adapted from Andrew Mollman
Discover. Create. Live. http://www.discovercreatelive.com/

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Gluten Free Cinnabon Cinnamon Rolls

Kate Alyse

Kate Alyse

Kate is a proud mama to four amazing little sweeties {through birth + adoption} and wife to the best husband a girl could ask for! She considers herself blessed to be able to stay home with the kids, and is just starting to get into the world of homeschooling. In her "spare-time" she enjoys sharing many of the projects, stories, and gluten-free recipes that are a part of their every day lives!
  • Oh my, these look so delish!!!  I'm going to have to make these for my three day weekend!  LOVE your gluten-free recipes!

    • thanks 🙂 we just made another batch today ourselves! Can’t get enough of them 😛

  • thank 🙂 we just made another batch today ouselves! Can't get enough of them 😛

  • I can't resist a good cinnamon roll…especially when they are gluten free!  My husband has celiac's and I have a gluten allergy (along with our 2 year old son).  My family would love these!

    Kate, I'm new to the blogging world and just started my own gluten free baking blog.  Please check it out…thanks!

    http://www.sarahbakesgfree.com

    -Sarah Hornacek

    • I know right?!? These are pretty addicting… my dad was just telling me I need to make him some again soon 😛

  • I know right?!? These are pretty addicting… my dad was just telling me I need to make him some again soon 😛

  • Lori

    Just wondering if these could be made the night before and baked in the morning?

    • Hi Lori,
      Because these have to rise, I would not recommend leaving them all night before baking (the will “fall” and probably not turn out too well!) To save time you could bake them the night before, then reheat then the next morning in the oven (on a lower temperature) and then frost them then as well. I hope that helps!

  • Hi Lori,
    Because these have to rise, I would not recommend leaving them all night before baking (the will "fall" and probably not turn out too well!) To save time you could bake them the night before, then reheat then the next morning in the oven (on a lower temperature) and then frost them then as well. I hope that helps!

  • Do you know of any great homemade gluten free flour mix recipes that could be substituted in this recipe?

    • Hey! I’ll have to admit, we don’t really use our own blends around here {we buys Pamela’s in bulk of Amazon to keep the costs down! {http://www.amazon.com/Pamelas-…} (We also get the “Pancake & Baking Mix” and the “Artisan Blend”}

      However I think this recipe should be pretty similar to the bread mix we use in this recipe:http://www.amazon.com/Pamelas-… <– include "optional" xanthan gum!

      Just know that I've never tried it with this recipe, so I&#39m not exactly sure how they would turn out…. I'm sure pretty close!

  • Hey! I'll have to admit, we don't really use our own blends around here {we buys Pamela's in bulk of Amazon to keep the costs down! {http://www.amazon.com/Pamelas-Products-Amazing-Gluten-free-4-Pound/dp/B001L4JH5I/ref=sr_1_2?ie=UTF8&qid=1430484267&sr=8-2&keywords=pamela%27s+gluten+free+bread+mix} (We also get the "Pancake & Baking Mix" and the "Artisan Blend"}

    However I think this recipe should be pretty similar to the bread mix we use in this recipe: http://www.amazon.com/Pamelas-Products-Amazing-Gluten-free-4-Pound/dp/B001L4JH5I/ref=sr_1_2?ie=UTF8&qid=1430484267&sr=8-2&keywords=pamela%27s+gluten+free+bread+mix <– include "optional" xanthan gum!

    Just know that I've never tried it with this recipe, so I'm not exactly sure how they would turn out…. I'm sure pretty close!

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