HOMEMADE GLUTEN-FREE CINNAMON ROLLS
Gluten-free Cinnabon®-like cinnamon rolls...the best! No one has guessed yet that they are homemade gluten-free cinnamon rolls! It took me a while to perfect this recipe that I came up with but it finally works.
Provided by Burnellfam08
Categories Bread Yeast Bread Recipes
Time 1h10m
Yield 10
Number Of Ingredients 22
Steps:
- Combine sugar and yeast for dough in a small bowl. Mix 1 3/4 cups flour, baking powder, xanthan gum, baking soda, and salt together in a second bowl.
- Place milk and butter in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until 110 to 115 degrees F (43 to 46 degrees C), about 45 seconds. Whisk into the yeast mixture and set aside to proof, about 5 minutes.
- Combine proofed yeast with olive oil, egg, and vanilla extract in a large bowl; mix for a moment and then slowly add in the flour mixture. Mix with an electric mixer on medium-high speed until dough thickens and loses some of its stickiness, about 1 1/2 minutes.
- Cover a work surface with a sheet of good quality plastic wrap and a light layer of flour. Place dough in the center and cover with a little more flour and another sheet of plastic wrap. Roll out to a 10x13-inch rectangle; remove top layer of plastic wrap.
- Combine brown sugar and cinnamon for filling in a small bowl. Spread melted butter over the entire dough rectangle and sprinkle brown sugar mixture evenly over top.
- Start at a long edge and roll the dough, using the plastic wrap to help lift and roll as you go. Lightly sprinkle dough with more flour and cut into 10 pieces with a sharp knife. Place rolls in a greased baking pan, cover with plastic wrap, and place in a warm spot to rise for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until tops are golden brown, 22 to 27 minutes.
- While rolls are baking, beat butter and cream cheese for frosting in a mixing bowl until smooth. Add powdered sugar; mix until smooth. Mix in lemon juice, vanilla extract, and salt.
- Remove cinnamon rolls from the oven and immediately drizzle frosting over top.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 46.9 g, Cholesterol 48.5 mg, Fat 17.7 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 7.8 g, Sodium 385.3 mg, Sugar 26.6 g
GLUTEN FREE MACADAMIA NUT CINNAMON ROLLS MADE WITH GF BISQUICK M
This is a cinnamon roll recipe that uses the new gluten free bisquick mix. I'd been craving cinnamon rolls for WEEKS, and being that my husband has celiac disease, I keep a gluten free kitchen. I wanted to use the new gluten free bisquick mix that my mother in law gave us, but there were no recipes for cinnamon rolls which used it, so I made my own. I added macadamia nuts, because that's what I had on hand, but pecans or walnuts would be SO YUMMY too!
Provided by dianarae00
Categories Breads
Time 37m
Yield 10-12 Cinnamon Rolls, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Butter a 9X13 baking pan and preheat the oven to 375.
- In a large bowl, mix the bisquick mix with the milk, sugar, salt, eggs, and ½ of the melted butter. The dough should be a bit moist, but able to be handled with dusted hands.
- Dust your work surface with bisquick (I also added some corn starch for the dusting) and place the dough in the center. Knead 2 or three times, dust the top of the dough.
- roll out (rectangles are good, but circles work too, GF dough is harder to work with!) brush the remaining melted butter on the flattened dough and sprinkle the filling ingredients evenly all over it. (You can pre mix the filling ingredients, or just add them evenly on top, either works fine.).
- CAREFULLY roll your dough into a spiral, pinching the end into itself to hold it together. Cut the dough with a large kitchen knife, and set rolls into your buttered dish. Bake for 22 minutes.
- For the frosting, mix the two cups of powdered sugar with the other ingredients (I mix them in a measuring cup to drizzle on top of the rolls when they're ready.
- Allow the rolls to cool for about 10 min, then serve drizzled with frosting, YUM!
GLUTEN-FREE CINNAMON ROLLS
These delicious gluten free cinnamon rolls made with Bisquick™ Gluten Free pancake & baking mix are buttery and full of ground cinnamon-frosted with a sweet cream glaze.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 9-inch round cake pan with cooking spray (without flour). In small bowl, mix brown sugar and cinnamon; set aside.
- In large bowl, stir Bisquick™ mix, granulated sugar, milk and egg until dough forms.
- Place dough on surface sprinkled with additional Bisquick™ mix; knead 5 times. Roll dough into 16x12- inch rectangle. Brush with 2 tablespoons of the melted butter; sprinkle evenly with brown sugar mixture. Starting at short side, roll up tightly; pinch edge of dough to seal well. Cut into 1 1/2-inch slices. In pan, place slices, cut sides down. Brush with remaining 2 tablespoons melted butter.
- Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
- In small bowl, mix powdered sugar and whipping cream until smooth. Spread glaze over rolls. Serve warm.
Nutrition Facts : Calories 430, Carbohydrate 81 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 39 g, TransFat 0 g
CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)
This is a combination of two or three recipes. Makes some absolutely delicious and decadent cinnamon rolls. The frosting is good straight out of the bowl. I have successfully substituted buckwheat flour and rice flour for the millet flour in this recipe and a review has used oat flour to great success as well. I'm betting brown rice flour wouldn't be horrible either. The last 2 times I made these, the dough required a bit more flour than listed.
Provided by Andrew Mollmann
Categories Breads
Time 1h35m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 22
Steps:
- Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
- Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
- Add egg and combine thoroughly.
- Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
- Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
- Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
- Preheat oven to 400°F.
- Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
- Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
- Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
- Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
- Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
- At this point you can either bake them or allow them to rise a bit longer.
- Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
- While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!
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