Gluten Free Cinnamon Rolls
Soft, fluffy gluten-free cinnamon rolls made with a tender dough, swirled with butter cinnamon sugar, and baked to golden perfection-then topped with a rich, creamy icing for the perfect cozy treat.
Ingredients
Method
- Preheat oven to 375F.
- Add 1 TBS sugar to the warm water. Sprinkle yeast packet over top of water and let sit for 5 minutes.
- Cream together the butter and remaining sugar. Add eggs one at a time, making sure to blend completely.
- Add the yeast mixture to the butter/egg mixture and blend. Add in pizza crust mix; blend 2 minutes.
- Heavily dust a 2 ft long sheet of wax/parchment paper with rice flour. (I use my silicone mat).
- Spread batter over top about 19 inches or so. Dipping your hands in warm water as you work with the dough, press the batter outward to fill the sheet into a rectangular shape. Keep your hands wet, as the dough is very sticky. Once the batter is shaped, brush the melted butter on top from edge to edge.
- Combine the cinnamon and brown sugar, mix well. Sprinkle the mixture over the batter from edge to edge. Pick up the short end of the dough and begin carefully rolling the batter over itself like you would a jelly roll.
- Cut the rolls into 1-1/2 inch pieces and gently place them into a greased 8×8 baking dish. It's ok to crowd them.
- Let the rolls rise in a warm place for 30 minutes. Bake for 20-25 minutes. Remove from oven and immediately drizzle with icing. Enjoy!
Video
Notes
When making your icing, add or reduce the amount of milk based on the consistency you like for icing. I prefer mine a bit runnier so I can drizzle it across the top. 🙂
2 Responses
What version of Bible do you have? What manufacturer.
Thank you.
I’m currently using the Zondervan NIV version from Amazon (large print). 🙂