Hi friends!
Yesterday, I made some allergen-friendly cinnamon rolls and I’d love to share the recipe on here. It far exceeded my expectations!
A note on allergens: This is NOT dairy free because I personally do not struggle with eating dairy in baked goods. If you have a sensitivity, feel free to exclude and replace with your plant-based dairy product.
Ingredients:
- 2 1/4 cups gluten-free flour blend (I used Namaste, which I got in bulk at Costco for $9.99)
- 2 tablespoons butter
- 1/4 cup white sugar
- 2/3 cup warmed milk I actually ran out of milk during making this, so I did 50% milk, 50% water. I’m all about improvising in the kitchen here. 🙂
- 1 tablespoon yeast
- Egg replacer for 1 egg (or 1/4 cup of applesauce, or just use one egg if you don’t have restrictions)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup brown sugar
- 1/4 cup oil
- 1 1/2 tablespoon cinnamon
- 1/3 cup butter softened
Directions:
- Dissolve the yeast into your bowl of warm milk, it should bubble a few minutes. Mine actually didn’t, either the milk wasn’t warm enough or my yeast was old. That’s okay, I just kept going anyways and it came out perfectly.
- Add white sugar, oil, butter, vanilla, and egg replacer to your yeast milk. Stir.
- Add flour, baking powder and salt to mixing bowl. Now, my dough was too dry and crumbly so I added a little water. Working with gluten-free dough is so different, the texture is heavier and crumbly, but again, it still tastes amazing when it’s done!
- Let your dough rest while you preheat your oven to 400 degrees.
- Tape parchment paper to the counter, place your dough on top. Place another parchment sheet on top. Roll out until about 1/4 inch thick. Go slow. Your edges will not look smooth, the shape may not be even either. Don’t worry about it. I’d fuss more over making regular cinnamon rolls since I can control the dough easier. The gluten free dough needs to be thick enough to roll.
- Spread warmed butter on top after removing your first parchment paper. Sprinkle brown sugar and cinnamon mixture on top of your buttery dough.
- Using a pizza cutter, cut the slices to the size you want. The original recipe for this that I adapted from the Namaste website wants you to roll it into a log with the parchment. You’re welcome to try it that way, but as crumbly as the dough is, I’d choose the pizza cutter hack.
- After cutting, slowly roll your dough slices. This part isn’t tricky as long as you keep in mind that it’s not going to look pretty. The dough will snap or crumble, it did not give me a lot of bend. I just went slowly in rolling, trying to smooth out the breaks on the dough.
- Have a pie pan prepared (with butter or nondairy alternative) next to you, so you can quickly transfer each roll from counter to pan. I didn’t want to risk the rolls breaking any more than they were.
- Bake in oven for about 20 minutes.
- If you like glazed rolls, use 1 cup of powdered sugar, 1 tsp vanilla, and 4-6 tablespoons of water or milk.
It was so sweet and tasty! Hope you enjoy it as much as I did.
Samantha Sali 