Gluten Free Cinnamon Rolls

This recipe is easy to prepare since it uses the Gluten Free Pizza Crust Mix.

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Votes: 369
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Servings 8people
Submitted By Chelsea Lincoln from the Bob\'s Red Mill Kitchen
Rating
  • 1
  • 2
  • 3
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  • 5
Votes: 369
Rating: 3.53
You:
Rate this recipe!
Servings 8people
Submitted By Chelsea Lincoln from the Bob\'s Red Mill Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Dough
  1. Preheat the oven to 375°F.
  2. Add 1 Tbsp of the sugar to the warm water. Sprinkle the yeast packet on top of water and let sit 5 minutes. Cream together the butter and sugar. Add eggs, one at a time, making sure to blend in completely.
  3. Add the yeast mixture to the butter/egg mixture and blend. Add in the pizza crust mix; blend two minutes. Heavily dust a 2-foot long sheet of wax paper with rice flour. Spread batter over the length of the wax paper, about 19 inches. Using warm water, wet your hands and press the batter outward to fill the sheet. Keep your hands wet. Once the batter evenly covers the wax paper, brush melted butter over the batter from edge to edge.
Filling
  1. Combine the cinnamon and sugar and then sprinkle mixture over the batter from edge to edge. Pick up the short end of the wax paper and begin carefully rolling the batter over itself like you would a jelly roll. Cut the roll into 1 1/2 inch pieces and gently place the disks into the 8 x 8 inch greased pan. It is okay to crowd them.
  2. Let the rolls rise in a warm place for 30 minutes. Bake for 20 - 25 minutes. Remove from oven, cool until the butter stops bubbling then flip out onto a plate. Make 8 cinnamon rolls.
Recipe Notes

*To replace the eggs, combine 2 Tbsp Flaxseed Meal with 6 Tbsp of water; mix and let stand 5 minutes.

Products Used in this Recipe
Recipe Comments

24 thoughts on “Gluten Free Cinnamon Rolls

    1. Recipe Specialist

      Yes, you may prepare the cinnamon rolls the night before and bake them in the morning. To do this, prepare the recipe up until Step 2 under “Filling”. Instead of letting the rolls rise, wrap them tightly with plastic wrap and place them in the refrigerator. They will rise slowly in the refrigerator. The next morning remove the plastic wrap. Preheat your oven and bake the rolls as directed.

      Reply
    1. Recipe Specialist

      Yes, you may use coconut cooking butter or coconut oil in place of the butter called for in this recipe.

      Reply
    1. recipe specialist

      Hi Shelley,
      You can use a bread machine with this mix.
      Order to place ingredients for most bread machines:
      1. Combined liquids in ingredients and place in bottom of baking pan.
      2. Pour the dry mix on top of wet ingredients already in the baking pan.
      3. Place the contents of the yeast packet on top of dry ingredients.
      4. Use the basic/white bread cycle for a 1 ½ lb loaf.

      Reply
  1. Nocturne

    I’m a Vegan bloke with sensitivities to gluten and corn. I prepared this recipe because I missed cinnamon buns. This is the only cinnamon bun recipe I’ve tried, but it works! What I’ve done was I allowed the flax “egg” to sit for between 6 to 10 minutes instead of 5 minutes. Because the yeast packet contains ingredients that come from corn I used Red Star’s regular yeast brand instead.

    As for the frosting; I (ab)used a great Vegan/gluten&corn free brand of vanilla frosting called Dollop. I buy Dollop frosting at my local Whole Foods, albeit expensive. I’ve also seen Dollop frostings for sale in my local small buisness health food grocery shoppe. Hope this bit of info helps!

    Reply
    1. recipe specialist

      Thank you for your comment and tips for using this mix! We’re so happy that it works for you!

      Reply
    1. recipe specialist

      Hi Cheri,
      Our Gluten Free 1-to-1 Flour does not work well with yeast bread recipes like this one. It is a very light blend that doesn’t have enough protein to offer enough structure for yeast breads.

      Reply
    1. recipe specialist

      Hi Hannah,
      We have not tested this substitution in this recipe. This substitution may be possible, but please note that it could change the flavor and texture of your cinnamon rolls. If you try this modification, use the same amounts as you would for butter and follow the directions as written.

      Reply
    1. recipe specialist

      Hi Hannah,
      Brown sugar is recommended as it has a richer flavor. It also contains more moisture than white sugar so substituting white sugar may make your cinnamon rolls a bit dry.

      Reply
    1. recipe specialist

      Hi Cici,
      We have not tested this recipe using brown rice flour instead of white. You should be able to make this modification, but it may change the texture and flavor of your cinnamon rolss a bit. I would recommend using white rice flour if possible, but if you use brown instead you may need to use slightly less by about 1/4 cup.

      Reply
  2. Toni

    Can I use the all purpose four mixture instead of the pizza dough mixture? My local store does not have the pizza dough mixture

    Reply
    1. recipe specialist

      Hi Toni,
      You can use our Gluten Free All Purpose Flour instead, but you’ll need to add Xanthan Gum to help with the texture and rise of your Cinnamon Rolls. There is a chart on the Gluten Free All Purpose Flour that will tell you how much to add.

      Reply
      1. Kate H.

        I would also say to add salt if you do this substitution. I just tried using Bob’s GF All Purpose Flour and added Xanthan Gum (I added about 4.5 tsp based on the idea these were breads but I would less than a little next time for texture). Next time I am going to either add a tsp of salt to the flour mixture OR use salted butter. I was out of rice flour and used the All Purpose Flour for dusting and that wasn’t ideal – too heavy on the outside of the rolls after baking.

        Reply
    1. recipe specialist

      Hi Riley,
      To freeze your cinnamon rolls, mix and assemble them and then freeze them before they rise. When you’re ready to bake, pull them out of the freezer and let them rise overnight in the refrigerator if you want, or you can let them rise at room temperature until they are ready to baked.

      Reply

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