Once I went gluten free a few years ago, there were several things that I really missed, such as making quick trips to the bakery at the store for sweet treats. I have to bypass the bakeries now or the pastries and treats at the store because of gluten. Shortly after, I realized I could make many of those items at home.
Of course, the convenience isn’t really there since I have to make them all from scratch, but the taste is pretty close to the same. Cinnamon Rolls have been on my need to try list for a while, so it was time to try them. I finally attempted some and they were very tasty. So tasty in fact, I made 16 and within 2 hours we didn’t have a single one left! Yes, I did have my mom over too so it wasn’t just my husband and I eating them. My son kept coming back for more too. Apparently he isn’t picky about cinnamon rolls! Hmmm.
I will say a few things about these rolls, first being that they are gluten free they are much harder consistency than a typical soft cinnamon roll. They also did not seem to rise as much as a normal cinnamon roll would. In saying those things, they still were very good. They were good enough to share and eat within 2 hours.
[print_recipe]
Homemade Cinnamon Rolls
Ingredients
- 1 Package Active Dry Yeast
- 1/4 Cup Warm Water
- 1 Cup Milk
- 2 Tbsp Sugar
- 2 Tbsp Butter
- 1 Tsp Salt
- 3 1/2 Cups Gluten Free All Purpose Flour or Regular All Purpose Flour
- 1 Egg
- 1 Cup Sugar
- 1 Stick Melted Butter
- 2 Tsp Ground Cinnamon
- 1 1/2 Cups Powdered Sugar
- 1-2 Tbsp Milk
- 1/2 Tsp Vanilla
Instructions
- 1. Whisk together the yeast with the warm water. Set Aside.
- 2. Combine the milk, sugar, butter, and salt in the bowl of a stand mixer. Mix this until well combined.
- 3. Add in 1 cup of flour, continue mixing.
- 4. Add in the yeast and the egg.
- 5. Then, add in the remaining flour, mixing until the dough forms.
- 6. Knead together with hands on a floured surface for about 5 minutes until the dough is nicely formed into a ball.
- 7. Place in a bowl and cover, let it rise in a warm place until doubled in size. This usually takes about 2 hours.
- 8. Take 1/2 of the dough and roll it out into a 16x8 rectangle.
- 9. Combine the sugar, cinnamon, and butter in a small bowl.
- 10. Spread 1/2 the mixture over the dough.
- 11. Roll the dough up lengthwise and seal the edges.
- 12. Cut in 1 inch slices, place cut sides down in a greased pan.
- 13. Cover and let rise for 45 minutes.
- 14. Bake in oven at 375* for 20-25 minutes.
- 15. Combine the powdered sugar and vanilla then mix in the milk until desired consistency to make the glaze.
- 16. Once the rolls are cooled, top with the icing.
- 17. Repeat Steps 10-16 for the other 1/2 of dough, there should be enough frosting and cinnamon filling for the second half of the dough.
- Adapted From: Better Homes & Gardens Cookbook from the 50's.
Nutrition
did you make this recipe?
Make sure to tag #mommyhatescoooking on Instagram and follow for more @momhatescooking
Enjoy!
Have you visited our Products list? Be sure and check out Mommy Hates Cooking Products and Services.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
Leave A Reply!