GF Cinnamon Rolls
For Day 10 of my 30 Day Challenge I’m being a bit selfish. You see, it’s my birthday tomorrow and I wanted to bake something good. I love cinnamon rolls. I really love the Pillsbury Grands cinnamon rolls, but have been without them for a couple years now. When I saw this recipe, I thought it would be perfect for my birthday breakfast! Is it wrong to bake all my own food for my birthday? I don’t think so. 😊
This recipe is a copy cat recipe of Cinnabon. Let’s face it, there’s nothing better than Cinnabon. They are so gooey and warm and delicious. That was always my favorite part of going to the mall when I was younger. The center was the best when it was so gooey it seemed just a bit undercooked. But, alas, there isn’t a Cinnabon around where I live now.
It’s been a little bit since I had Cinnabon, so I can’t do a side-by-side comparison. But I can tell you that these are GOOD. They melt in your mouth and have just the right amount of sweetness. I have never known gluten-free baked goods to come out this soft and chewy, but this recipe nails it.
I converted a recipe from Recreating Happiness to be *almost* free of refined sugar. I replaced the brown sugar with coconut sugar and the white granulated sugar with Xylitol. I did leave in 1 tablespoon of granulated sugar. The yeast needs sugar for the fermenting process. Unfortunately Xylitol does not provide this. For the glaze, I replaced the powdered sugar with Swerve (Erythritol).
If you are looking for a cinnamon roll recipe, don’t look any further. Seriously. Stop now. You won’t find a better one out there. It is involved, but it is totally worth it. This is truly a breakfast lovers dream. Or really anyone’s. I may have had this for dinner… and dessert.
Gluten Free Cinnamon Rolls Recipe
- 1/2 cup Milk
- 1 tablespoon Butter
- 1 packet (7g) Yeast
- 1 tablespoon Granulated Sugar
- 3 tablespoons Xylitol
- 1/4 cup Olive Oil
- 1 Egg
- 1/2 teaspoon Vanilla Extract
- 1/2 cup Potato Starch 83g
- 1/2 cup Brown Rice Flour 80g
- 1/4 cup Almond Flour 29g
- 1/4 cup Tapioca Flour 34g
- 1/2 teaspoon Baking Soda
- 1 1/2 teaspoon Xanthan Gum
- 2 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/3 cup Butter
- 1/2 cup Coconut Sugar
- 2 tablespoons Cinnamon
- 3 tablespoons Butter, softened
- 2 tablespoons Cream Cheese, softened
- 3/4 cup Powdered Erythritol (like Swerve) Substitution: Use favorite powdered sweetener
- 1/2 teaspoon Vanilla Extract
- 1 dash Salt
- Preheat oven to 350F. Warm milk and 1 tablespoon butter in a microwave for 45-60 seconds until warm but not boiling. Combine with yeast, sugar, and xylitol in a large mixing bowl. Let stand for 5-10 minutes. Add olive oil, egg, and vanilla.
- In a medium bowl, mix together potato starch, brown rice flour, tapioca flour, almond flour, baking soda, xanthan gum, baking powder, and salt. Slowly add to yeast mixture. Beat for 2 minutes on medium in an electric mixer.
- Roll out the dough into a 10" x 13" rectangle. Dough will be very sticky. To aid in rolling, place plastic wrap underneath dough and on top of dough and then proceed to roll out.
- Spread or place small clumps of butter onto the dough evenly. In a small bowl, mix together the coconut sugar and cinnamon. Sprinkle evenly on top of the dough.
- Roll the dough into a log by starting on a long edge of the rectangle and rolling dough. Use the plastic wrap to pull the dough into a log shape.
- Use potato starch to dust a knife and outside of roll. Slice log into cinnamon rolls at the desired thickness, approximately 1 1/2 inches thick. Place in a greased pie pan.
- Let rise in a warm and moist place for 15 minutes. Alternatively, proof the rolls in the microwave. Place a glass of water and the pie pan in the microwave. On 10% power, microwave for 3 minutes. Do not remove the rolls or open the door and let sit for 3 minutes. Microwave again at 10% power for 3 minutes. Let sit in microwave for 6 minutes.
- Bake for 22-27 minutes in preheated oven, until light golden brown.
- Beat butter and cream cheese in an electric mixer. Add erythritol and mix until smooth. Add vanilla extract and a dash of salt. Mix until thoroughly combined. Spread over cinnamon rolls while warm.