It’s summer. I haven’t been baking enough.
So yesterday, I decided to make cinnamon rolls for breakfast before the summer heat turned my entire kitchen into an oven. They’re one of my favorite gluten-free recipes.
Imagine my horror when I reached into the freezer to find… no yeast. None.
What?! I always have yeast. Best guess is that it’s in the deep freezer out in the barn. At the farm. Seven miles away.
So… Baking powder cinnamon rolls then.
This used to be one of my favorite recipes back before the whole gluten-free thing. I tried making them one time with gluten-free flour early on, but my GF baking mojo was weak sauce back then, and they were crumbly.
This time around, I had a few tricks up my sleeve for cutting down on the crumble. Not that we want to eliminate it entirely – the flaky biscuit like rolls are part of why this particular recipe is so good!
So… we cut down on the butter, but only just a little. Just enough so the finished cinnamon roll doesn’t fall apart.
This is a gluten-free recipe you definitely want to have in your arsenal – after all, we don’t always have time to rise year dough (though I’m totally planning to find my jar of yeast and make a good, yeasty, overnight cinnamon roll soon).
A few things you should know:
1). There’s a lot of butter in this recipe despite having cut back on it in the dough. Butter can be expensive, so for me personally, that’s one reason why cinnamon rolls are a treat rather than the norm for my family.
2). The dough isn’t sweetened at all. The filling and caramel are the sweeteners. IF you want to make a more traditional cinnamon roll without the caramel, I’d suggest adding 1/3 cup (or more) of sugar to the dough.
Let’s get to baking!
Gluten-Free Cinnamon RollsPrint
Gluten-Free Cinnamon Rolls
- Preheat oven to 350º
- Mix flour, baking powder, gum, and salt together.
- Cut in butter until mixture resembles large crumbs.
- Mix in milk. The dough should be a little sticky, but not sloppy. Add more milk or flour as needed, but try not to overwork the dough.
- Sprinkle flour onto a large piece of plastic wrap, and roll dough onto it in a rectangle to about 1/4 inch thick.
- Mix cinnamon and sugar together.
- Sprinkle cinnamon-sugar onto dough.
- Pick up plastic wrap/dough by the long edge, and begin to roll.
- Once you get the roll started, you should be able to just gently lift the plastic wrap without even touching the dough to continue rolling.
- Using a piece of floss, cut log into 2-3 inch pieces. you should come out with nine rolls.
- Melt butter in an 8×8 inch baking dish.
- Stir in brown sugar.
- Arrange cut rolls into baking dish, “squishing” them down so that they end up only being about an inch tall.
- Bake for about 25 Minutes until they’re just beginning to brown.
- Remove from oven, and let rest for ten minutes.
- Remove from pan while still warm to avoid the caramel “glueing” rolls to pan.
- Ice if desired, and enjoy!
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