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.
Homemade Cinnamon Rolls
- 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
- 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.
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