My mom always made her Cinnamon Rolls from a basic biscuit recipe and we all loved them. She never baked with yeast so...' />
My mom always made her Cinnamon Rolls from a basic biscuit recipe and we all loved them. She never baked with yeast so I never had those soft yeasty-style cinnamon “buns” slathered with icing until I was older. Although I enjoy both of these treats I think the biscuit recipe is easier so today I’m sharing my recipe in the form of gluten free cinnamon rolls.
As you become more comfortable with gluten free baking and read more recipes you notice that some use binders and gums. I wrote a long blog post titled How To Use Binders in Gluten Free Baking but here are a few points that I think are worthwhile considering:
My first recipe for gluten free buttermilk biscuits uses xanthan gum and calls for individual flours and starches. You can definitely use that recipe to make these cinnamon rolls. But over time people have told me they prefer the ease of using a gluten free flour mix. Although that adds another variable to the recipe I can appreciate how much easier it is. So this recipe is made with my gluten free flour mix and psyllium husk powder.
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When you bake you always need a little bit of flour for dusting. Sprinkle some on pastry dough so it can be worked into a disk and then sprinkle a bit more onto the rolling pin so it doesn’t stick when rolling it out. The same works for rolled sugar cookies. To make biscuits I sprinkle the counter with a little flour before dropping the dough onto it, then I dust the dough with a bit more so I can form it into a ball with my hands. For gluten free bakers tapioca starch or sweet rice flour can be used as a dusting flour.
Kitchen Tip – Label a small jar of flour just for this purpose and keep it with your baking supplies.
My mom always baked her cinnamon rolls in a metal 9-inch by 13-inch pan with a lid that slides over the top. Although I love that pan I’ve had better luck baking this recipe in a smaller 8-inch by 8-inch pan. In the smaller pan they don’t spread out and are nice and soft.
These biscuits can be made by patting the dough with your hands but I prefer to use a rolling pin. In my cooking classes students often say they like the weight of my heavy marble rolling pin but any kind will do just fine.
Over the years my mom has made countless pans of Cinnamon Rolls and so have I. Now my son makes them too. So if you like this recipe keep making it until you have perfected the technique. Challenge yourself to make the same recipe three times within a few weeks. Then it will suddenly seem like an easy recipe that you can make over and over.
Let me know how in the comments below how your cinnamon rolls turned out. I have not tried this recipe using xanthan gum but if you’re adventurous you could. If you come to one of my baking classes I’ll send you home with some psyllium so you can try it.
|2 cups gluten free flour mix (I used my homemade mix)|
|2 Tbsp sugar|
|4 tsp baking powder|
|¼ tsp baking soda|
|1½ tsp psyllium husk powder|
|½ tsp salt|
|3 Tbsp butter, chilled and cubed|
|¾ cup plain yogurt|
|1 egg, lightly beaten|
|2 Tbsp vegetable oil|
|2 tsp lemon juice|
|½ cup butter, room temperature|
|1 cup brown sugar|
|1 Tbsp cinnamon|
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