Imagine a life where you could never again wake up to the incredible scent of baking cinnamon rolls. I firmly believe that this should never happen, so I came up with this sticky, sweet, and chewy gluten-free version made with tapioca flour, flaxseed meal, and walnuts. You will love these cinnamon rolls!
From Quick-Fix Gluten Free by Robert M. Landolphi/Andrews McMeel Publishing
Read our review to learn more about Quick-Fix Gluten-Free, and to hear Robert describe many of the recipes in the book, listen on-demand to the episode where he was our special guest.
Thanks to their classic filling, these gluten-free cinnamon rolls are a favorite even for people who don't follow a gluten-free diet.
| Servings |
| 12 rolls |
| Cook Time | Passive Time |
| 15-20 minutes | 1 hour (rise) |
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Thanks to their classic filling, these gluten-free cinnamon rolls are a favorite even for people who don't follow a gluten-free diet.
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Ingredients
For the rolls
- 1/2 cup buttermilk
- 1/4 cup apple cider or juice
- 1/4 cup granulated sugar
- 1 tablespoon active–dry yeast
- 1-1/4 cups tapioca flour plus more for dusting
- 1 cup brown rice flour
- 1/4 cup potato starch
- 1/4 cup flaxseed meal
- 2-1/2 teaspoons xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter melted
- 2 tablespoons vegetable oil
- 1 egg (plus 1 egg white)
- 1 teaspoon vanilla extract
For the filling
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons (1/2 stick) butter melted
- 1/4 cup chopped walnuts
for the glaze
- 3/4 cup confectioners' sugar
- 1-1/2 tablespoons milk
- 1/2 tablespoons vanilla extract
Servings: rolls
Instructions
- To make the dough: In a small saucepan or microwave-safe bowl, whisk together the buttermilk and cider. Warm the mixture to 110°F, add the granulated sugar, and sprinkle the yeast on top. Set aside.
- In a large bowl, whisk together the tapioca flour, brown rice flour, potato starch, flaxseed meal, xanthan gum, baking powder, salt, baking soda, and cinnamon. Add the butter, oil, egg, egg white, vanilla, and yeast mixture, stirring until thoroughly combined. The dough will be sticky. Remove from the mixing bowl and place in a greased large bowl. Cover with plastic wrap, put in a warm place, and allow to rise for 1 hour, or until doubled in bulk.
- Meanwhile, begin preparing the filling: Whisk together the brown sugar, granulated sugar, and cinnamon, and set aside. Grease a 12-cup muffin tin and set aside.
- When the dough has risen, dust a sheet of wax paper with tapioca flour and place the dough on top. Sprinkle the top of the dough with more tapioca flour and place another sheet or two of wax paper on top. Roll out the dough into a 15 by 10-inch rectangle. Remove the top sheets of wax paper and coat the entire exposed surface with the 4 tablespoons of melted butter. Sprinkle the sugar filling mixture evenly over the butter, followed by the walnuts. Then, using the bottom piece of wax paper on the 15-inch side, slowly roll the dough away from you into the shape of a log or jelly roll, pinching the seams together. It is important to roll slowly with one hand while using the other to assist in peeling the dough away from the wax paper, as it may stick. Use a sharp knife to cut 12 even slices about 1 inch thick and place them cut side down into the muffin cups. Cover with a clean dish towel, place in a warm spot, and allow to rise for 1 hour, until the dough reaches the top of the muffin tins.
- Preheat the oven to 375°F. Bake for 15 to 20 minutes, until golden brown. While the cinnamon rolls are cooling, make the glaze by whisking together the confectioners’ sugar, milk, and vanilla in a small bowl. After the cinnamon rolls have cooled for 20 minutes, drizzle with the glaze. Run the edge of a knife around each cinnamon roll and transfer them to a serving platter.
