Cinnamon rolls can be great. They have lots of gooey potential but sometimes fall short and end up a bit dry even with lots of butter in the filling. I have found that a drizzle of honey with the butter, sugar, and cinnamon filling, helps the rest of the filling bind together for ultimate gooeyness. Try it with your favorite cinnamon roll recipe or use this one if you are looking for a good gluten free option.
Gluten Free Cinnamon Rolls
- 1/4 cup warm water
- 1 teaspoon sugar
- 1 Tablespoon yeast
Stir together in a small bowl or cup. Allow to sit until foamy.
- 2 cups/284 grams gluten free flour blend (I usually blend my own but but tried Bob’s Red Mill Cup-For-Cup this time and it worked)
- 1 1/2 cups/170 grams tapioca flour
- 1 cup/138 grams garbanzo bean flour
- 5 teaspoons xanthan gum if using flour blend without xanthan gum, 4 teaspoons if using blend with xanthan gum
- 1 1/2 teaspoons salt
Whisk together thoroughly in a large mixing bowl.
- 1 1/3 cups very warm water
- 1/3 cup oil
- 1/4 cup granulated sugar
- 1/4 cup honey
Whisk together and beat into the flour mixture. Scrape the sides of the bowl and beat until the flour is thoroughly moistened. Beat the yeast mixture into the dough.
- 3 large eggs
Beat into the dough one at a time. Scrape the sides of the bowl after each egg begins to be incorporated into the dough. Bear until the eggs are thoroughly combined. This is MUCH easier with a stand mixture but not impossible by hand.
Allow the dough to rest for 20-30 minutes. For cinnamon rolls, lightly (gluten-free!) flour your work surface and rolling pin. Flour your hands and pat the dough into a 6-8 inch diameter disk. Gently roll the dough to a thickness of approximately 1/2 inch.
- 1/2 cup very soft butter
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 Tablespoon cinnamon
- 1 pinch salt
- 2 Tablespoons honey
Smear the butter evenly over the dough. Combine the sugars, cinnamon, and salt. Sprinkle the sugar blend evenly over the butter. Drizzle the honey evenly over all. Add raisins if you are so inclined. I am!
Carefully roll the dough. It does not have the same elasticity as all-purpose flour dough. A bench scraper is really useful. Pinch the edge to seal the length of cinnamon roll log.
Grease a large rimmed baking tray or line it with parchment paper. Cut the log into 1-inch thick pieces. Place the rolls 2 inches apart. Cover the rolls with a second rimmed baking sheet if you have one or plastic wrap if you don’t. Allow the rolls to rise for 1-1 1/2 hours or until they have doubled in size. Preheat the oven to 350-degrees and bake the rolls for 20-25 minutes or until they are golden brown. Ice with your favorite frosting or glaze and enjoy warm!
