Delicious Game Changing Gluten-Free Cinnamon Roll Recipe

Cinnamon Rolls are one baked item I had all but given up on EVER having again. Not real ones. Not Cinnabon level. It seemed like an impossible quest. Store-bought cinnamon rolls were not even worthy of the name. $10+ for a single roll at gourmet gluten-free bakeries was not going to happen. And the flours I tried just were not up for the task. But then, at the risk of sounding like a broken record, I found Caputo Fioreglut flour. GAME CHANGER!

I tried a few recipes that I found online but still had little success. Even from those that were highly recommended. But with a little patience and a LOT of experimenting I finally put together a recipe that is absolutely mouth-watering! The dough handles almost like the real thing. And the flavors and texture check every box!

As a test, I made a batch that I brought to work and shared. I never told anyone they were gluten-free, so I could see if anyone would know. And guess what? Not one single person had even the slightest idea that they were not regular wheat-based cinnamon rolls. In fact, they LOVED them! I was asked where I bought them. A few even asked if they could buy some from me, and everyone asks if I can bring them again. They were SHOCKED when I told them what they were!

These truthfully brought tears to my eyes. After YEARS of missing them, I can finally sit down and enjoy any time the craving hits!

NOTE: Caputo Fioreglut's main ingredient is Gluten-Free Wheat Starch. This means that the gluten has been removed from the wheat, creating a powder. According to Caputo it contains less than 5ppm, which is well withing the FDA guidelines to be considered gluten-free. However, since it is wheat, it is not at all safe for those with a wheat allergy. Those with celiac should approach with caution. Europe considers this safe for celiacs, but it is still considered very controversial in the states. Please discuss with your doctor or nutritionist before using.

Description

This recipe sounds more complicated than it really is - and it's definitely worth the effort! Delicious Cinnabon like rolls - Moist, fluffy, chewy rolls filled with cinnamony goodness!

Dough

3/4 cup granulated sugar
1-1/2 cup milk (warmed to 110-115 F)
1-1/2 Tbsp active yeast
6 Tbsp butter (melted and cooled)
3 lg. eggs (room temp (place in hot tap water for 5 minutes))
1 tsp apple cider vinegar
4-3/4 cup Caputo Fioreglut flour ((not yet tested with other flours))
1 Tbsp baking powder
3/4 cup heavy cream (warmed)
1 tsp vanilla extract (optional but adds great flavor!)

Filling

1 cup brown sugar (packed (I mix half light brown, half dark brown))
2 Tbsp cinnamon
1/3 cup butter (softened but not melted)
2 tsp vanilla extract

Cream Cheese Frosting

1 cup cream cheese
1 cup butter
2 tsp vanilla extract
2 cups powdered sugar (+/- to achieve desired taste/texture)

Instructions

INSTRUCTIONS

1
To Prepare the Dough
NOTE: Since ingredients are temp sensitive it can help to have all ingredients pre-measured and ready to mix. Using a thermometer to check temp when required is highly recommended!
1. Warm the milk to 110-115 degrees F. If using microwave, start with 30 seconds and check temp, then check at 15 second intervals until temp is reached.
2. Add warm milk, granulated sugar and yeast to small bowl. Cover with towel and let it rest for 1-2 minutes. If it does not foam then either your milk is too hot/cold or your yeast is not good.
3. Melt butter and allow to cool
4. Whisk eggs with vinegar
5. Add dry ingredients to large mixing bowl
6. Using your mixer: Start with Paddle Attachment.
7. Add all wet ingredients (egg mix & milk mix) to the flour. Mix on low speed for 1-2 minutes, or until well blended.
8. Scraped down sides and change over to the Dough Hook. Mix on medium speed for 8 minutes.
9. The dough will be pulling away from the sides, and will be soft and sticky. It's ok - do not try to add more flour.
10. Place the dough in a medium sized, oiled bowl. Wet your hands and rub the dough ball to make it smooth, then cover with saran wrap.
11. Place the bowl with the dough into a larger bowl.
12. Heat 2 cups of water for 2 minutes in the microwave. Carefully pour hot water into the larger bowl - do not get any water into the covered dough bowl.
13. Cover and allow to rise for 20 minutes. While it is rising you can prepare the filling and prep for rolling
2
To Prepare the Filling
1. Mix softened butter and vanilla until well blended
2. In separate bowl mix brown sugar and cinnamon
3. Set aside. Place a large piece of parchment paper (at least 16" x 20" to allow for the size required to roll) on the counter and dust with gluten free flour

Assembling the Rolls

3
1. After 20 minutes remover the dough from the bowl and place on the prepared parchment paper. Shape into a rectangle and lightly dust top with gluten free flour.
2. Gently press with hands or roll with pin, dusting with flour if it becomes too sticky, until it reaches 14" by 17".
3. Spread the soft butter mixture on the rolled out dough, all the way to the edges
4. Sprinkle the cinnamon sugar mixture evenly over the butter. Gently spread and pat down.
5. Using the parchment paper, gently start rolling at the long edge (see video). Slowly roll, keeping it as tight as possible, forming a log shape. When you get to the back, gently press along the edge to form a light seal.
6. Cut the roll into 12 equal pieces. I do this by cutting in half, then cutting each half into half again to form 4 sections. Then cut each section into 3 equal pieces. To do this you will need to use a very sharp knife, and clean it between slices. Some also use dental floss to cut - I have not tried this method yet. Keep in mind the dough is still very soft and a bit sticky. So gently is the key to maintain the shape!
7. Once cut, very gently lift each piece and place into a well greased 9"x13" baking pan. You may need to lightly/gently reform or tighten the roll once placed. They should fit 4 rows of 3.
8. Cover with plastic wrap and let rise in a warm place for 45 minutes. (I do this in my oven - heat to 100 then turn off before placing the rolls in)

Baking Instructions

4
1. After 45 minutes remove plastic wrap from the rolls
2. Mix heavy cream and vanilla extract, warm in the microwave for 30 seconds.
3. Pour heavy cream evenly over the cinnamon rolls
4. Cover with foil. Light enough to easily remove part way through the baking, but tight enough to hold in most of the steam.
5. Place pan in the center of the over. If using a foil pan I like to place mine on a cookie sheet - this adds support and helps assure that the bottom does not burn. Turn oven on to 375 degrees F.
6. When oven has heated to 375 degrees, reduce heat to 350. Bake for 20 minutes, then remove the foil.
7. Bake for an additional 15-20 minutes, until top has started to brown. Spots may appear almost underdone/doughy - but it's just the cream. You don't want to overcook these. See the pics in my blog post for reference.
8. Since the bottom develops a nice gooey cinnamony glaze, I like to flip the pan over so the bottom becomes the top. They should slide out nicely, then all the glaze seeps back down into the roll. If preferred though you can just leave it as is and allow to cool.
9. Allow to cool then ready to serve! I like to keep the frosting separate to add as desired. It also goes well with a powdered sugar glaze, or just plain with a little butter!

To Preserve

5
1. If not eating within a day I highly recommend freezing. Wrap each individually in plastic wrap then freeze.
2. When ready to eat just microwave for appr. 30 seconds - tastes like it just came out of the oven!

NOTES

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- I have not tested this recipe with other flours. Others have had success using King Arthur and Namaste. Would love to see and hear results from anyone who does try other flours. Please post pics and comments, don't forget to tag me on Instagram!
- Caputo Gluten Free Flour is amazing, but may not work for everyone. It does contain gluten-free wheat starch, which is safe for celiac but may not be safe for those with a wheat allergy.
- These can also be done without a mixer, it will just take a little longer. Mix with a spoon then knead by hand. I would suggest kneading at least 15 minutes.
- Be sure to double check all your labels to use gluten-free ingredients.
- This can also be done vegan! I did this for my mother in law and they turned out just as good. Replace any dairy items with your favorite dairy free alternatives. Amounts stay the same. I can do another post showing the process and recipe in the future.