Why You’ll Love This Gluten Free Cinnamon Rolls Recipe
If you’ve ever craved the warm, gooey delight of cinnamon rolls but thought gluten-free meant giving up those delicious treats, you’re in for a treat with this recipe.
I promise you won’t miss the gluten at all! These rolls are soft, fluffy, and bursting with cinnamon goodness.
The best part? They’re easy to make, taking just a short time from mixing to baking. You can enjoy them fresh out of the oven, slathered in your favorite glaze or cream cheese frosting.
Trust me, once you try these gluten-free cinnamon rolls, they’ll become a staple in your kitchen!
Ingredients of Gluten Free Cinnamon Rolls
When it comes to whipping up a batch of gluten-free cinnamon rolls, having the right ingredients is essential. You want to make sure every element works together to create that soft, fluffy texture we all love. Lucky for you, this recipe is packed with delicious ingredients that not only taste amazing but are also easy to find. So, let’s explore and check out what you’ll need to gather for your baking adventure.
Ingredients:
- 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, two types – stick with me)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
Now that you have your list, let’s talk about some ingredient considerations. First off, if you’re not a fan of margarine, feel free to substitute it with a dairy-free butter alternative or even coconut oil—just know that it may slightly change the flavor.
Also, when it comes to the flours, buckwheat flour gives these rolls a unique taste, but if you don’t have it on hand, you can experiment with other gluten-free flours like almond or oat flour. Just remember, baking is a bit like science, so keep track of any changes you make.
And if you happen to find any lumps in your dough, don’t worry—just mix till they’re gone, and you’ll be golden. It’s all part of the process, and that’s what makes baking such a delightful adventure, right?
How to Make Gluten Free Cinnamon Rolls
Alright, let’s plunge into the delightful world of making gluten-free cinnamon rolls. First, grab your 2 tablespoons of margarine and 1/4 cup of sugar. In a mixing bowl, cream those two together until they’re nice and fluffy. This is where the magic begins, and honestly, who doesn’t love the smell of sweet, buttery goodness?
Next, you’ll want to incorporate the 2/3 cup of milk and that 1 tablespoon of instant yeast. Give it a gentle stir, and let it sit for a few minutes. You want to give the yeast a chance to wake up and get bubbly—this will help your rolls rise beautifully.
Once your yeast mixture is bubbling with excitement, it’s time to add in the 1 egg and 1/4 cup of canola oil. Mix those in well, and then it’s time for the dry ingredients. In a separate bowl, whisk together your 1/4 cup of potato starch, 3/4 cup of cornstarch, 1/2 cup of buckwheat flour, 1/4 teaspoon of baking soda, 2 1/2 teaspoons of xanthan gum, 2 teaspoons of baking powder, 1/2 teaspoon of baking powder (yes, you read that right, you need both), and 1/4 teaspoon of salt.
Add this dry mix to the wet ingredients and stir until no lumps remain. This is where you want to channel your inner mixing champion—get that dough smooth and velvety.
Now for the fun part—rolling! Lightly flour your work surface with some extra cornstarch (if you have some lying around) and roll out your dough into a 13 x 13 square between two sheets of plastic wrap. Sprinkle your cinnamon sugar mixture (that’s 3/4 cup of brown sugar mixed with 1 teaspoon of cinnamon) all over the surface. It’s like giving your dough a cozy, sweet blanket.
Then, using the bottom layer of the plastic wrap, carefully roll the dough into a tight log—this can get a bit tricky, but don’t sweat it. Once rolled, slice it into 8 pieces. Place those sweet spirals in an ungreased pie plate and pop them in the oven at 350 degrees for about 20 minutes.
Your kitchen will soon be filled with the warm, inviting aroma of cinnamon rolls. Don’t forget, if you’re feeling fancy, drizzle a glaze on top once they’re cooled, and enjoy the fruits of your labor.
Gluten Free Cinnamon Rolls Substitutions & Variations
Now that we’ve got the delicious basics of gluten-free cinnamon rolls down, let’s explore some fun substitutions and variations to personalize your baking experience.
You can swap out the buckwheat flour for almond or coconut flour for a different flavor. If you’re dairy-free, try using coconut milk or almond milk instead of regular milk.
For a twist, add chopped nuts or dried fruits like raisins or cranberries in the filling. Want a chocolatey touch? Mix cocoa powder into the cinnamon sugar.
Experimenting with spices, like nutmeg or cardamom, can also elevate your rolls to a whole new level of deliciousness!
Additional Tips & Notes
To guarantee your gluten-free cinnamon rolls turn out perfectly, I recommend measuring your ingredients carefully, especially the gluten-free flours.
Don’t skip the xanthan gum; it’s essential for binding the dough. If your dough feels too sticky, adding a bit more cornstarch can help.
For a richer flavor, try using brown sugar in the filling instead of white. Let the rolls rise in a warm place to achieve that fluffy texture.
If you want an extra touch, consider drizzling a simple glaze on top after baking.
Enjoy experimenting, and trust your instincts; baking is all about finding what works for you!