Why You’ll Love This Gluten Free Cinnamon Rolls Recipe
If you’re looking for a delightful treat that won’t compromise your gluten-free lifestyle, you’ll love this gluten-free cinnamon rolls recipe.
These rolls are soft, fluffy, and bursting with warm cinnamon flavor. I can’t get enough of the sweet, gooey filling that complements the tender dough.
Plus, they’re easy to make, so I can whip them up on a lazy weekend morning or whenever I crave a cozy snack.
The best part? You won’t even miss the gluten! Trust me, these cinnamon rolls will become your go-to indulgence, bringing joy to your taste buds without any guilt.
Enjoy every bite!
Ingredients of Gluten Free Cinnamon Rolls
Let’s dive right into the delightful world of gluten-free cinnamon rolls. If you’ve ever craved that warm, buttery goodness but thought it was off-limits, fear not! This recipe is here to save the day and your taste buds.
With a handful of simple ingredients, you can whip up a batch that will have you savoring every fluffy bite. So, grab your apron and let’s gather the essentials for this sweet adventure.
Ingredients for Gluten Free Cinnamon Rolls:
- 2 tablespoons margarine
- 1/4 cup sugar
- 2/3 cup milk
- 1 tablespoon instant yeast
- 1 egg
- 1/4 cup canola oil
- 1/4 cup potato starch
- 3/4 cup cornstarch
- 1/2 cup buckwheat flour
- 1/4 teaspoon baking soda
- 2 1/2 teaspoons xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon baking powder (yes, there’s a little repeat here)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
Now, as you gather these ingredients, it’s worth noting a few things. First off, if you don’t have margarine on hand, feel free to use butter—just make sure it’s dairy-free if you want to keep it vegan.
Also, some folks might wonder about the different types of gluten-free flours. Buckwheat flour, for instance, has a unique flavor that adds a delightful earthiness to the rolls, but you could also experiment with almond flour or coconut flour if that’s what you have.
Just keep in mind that substituting flours can change the texture, so stick to the recipe if it’s your first go. And don’t forget the xanthan gum—it’s the secret ingredient that gives gluten-free dough that chewy texture we all love.
How to Make Gluten Free Cinnamon Rolls
Making gluten-free cinnamon rolls is like setting off on a delicious adventure, and trust me, it’s going to be worth every minute. To kick things off, you’ll want to grab 2 tablespoons of margarine. In a mixing bowl, combine this with 1/4 cup sugar until it’s nice and creamy—think of it as giving your margarine a sugary spa day.
Then, pour in 2/3 cup of milk along with 1 tablespoon of instant yeast. Mix it all together until it’s well blended. Next, crack in 1 egg and add 1/4 cup of canola oil. Give it another good stir; you want everything to feel cozy and combined.
Now, it’s time to introduce the rest of the dry ingredients, which include 1/4 cup potato starch, 3/4 cup cornstarch, 1/2 cup buckwheat flour, 1/4 teaspoon baking soda, 2 1/2 teaspoons xanthan gum, 2 teaspoons baking powder, another 1/2 teaspoon baking powder (yes, I know it sounds like a repeat, but it’s all part of the magic), and finally, 1/4 teaspoon salt.
Mix until the dough is smooth and all the lumps are gone—this can take a minute, so don’t rush it. Meanwhile, you can mix up 3/4 cup brown sugar with 1 teaspoon cinnamon in a separate bowl. This is where the cinnamon magic happens.
Once your dough is ready, it’s time to roll. Grab two sheets of plastic wrap, and roll out the dough into a square that measures about 13 by 13 inches. This is where I usually end up with flour all over my kitchen, but hey, that’s what makes it fun, right?
Sprinkle that glorious cinnamon sugar mixture on top, and using the bottom layer of plastic wrap, gently roll the dough into a log. Slice that beauty into eight pieces and place them in an ungreased pie plate.
Pop them in a preheated oven at 350 degrees Fahrenheit for about 20 minutes. As they bake, you’ll want to be ready for the heavenly aroma to fill your kitchen. If you’re feeling fancy, you can glaze them when they’re cool.
Enjoy every bite of your homemade gluten-free cinnamon rolls—because you totally deserve it.
Gluten Free Cinnamon Rolls Substitutions & Variations
While I love the classic gluten-free cinnamon rolls, experimenting with substitutions and variations can elevate the flavor and texture to new heights.
For a nutty twist, I sometimes replace half of the buckwheat flour with almond flour. If I want to cut down on sugar, using coconut sugar instead of brown sugar gives a lovely caramel flavor.
Adding a splash of maple syrup in the dough adds sweetness and richness, too. For a spicier kick, I’ll sprinkle in some nutmeg or ginger.
Each variation brings its own charm, making every batch a delightful adventure in my kitchen!
Additional Tips & Notes
When I bake gluten-free cinnamon rolls, I always keep a few tips in mind to guarantee the best results.
First, make sure your ingredients are at room temperature for easier mixing. I also recommend using a kitchen scale for accurate measurements, especially with gluten-free flours. If the dough feels too sticky, a little extra cornstarch can help.
Additionally, letting the rolls rise in a warm place makes them fluffier. Finally, don’t skip the glaze; it adds a delicious finish.
Enjoying these rolls fresh is a must, but they can also be reheated in the microwave for a quick treat!