Thursday, December 13, 2012

Gluten-Free Cinnamon Rolls (take 2)

I tried my hand at gluten free cinnamon rolls earlier this year. Here's the recipe. They were yummy, but I wasn't completely satisfied... I always struggle with recipes that contain yeast - I can never get dough to rise enough. So this time I tried a "no-yeast" recipe. It was delicious. The texture was less like bread and more like a coffee cake texture. You should try it...

Gluten-Free Cinnamon Rolls (no yeast)
for the dough...
2 1/2 cups Pamela’s Baking  & Pancake Mix*, plus extra for the counter
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 tablespoons + 2 tablespoons butter, melted

for the cinnamon filling...
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
4 teaspoons cinnamon
1/8 teaspoon salt
1 tablespoon + 2 tablespoons butter, melted 

for the frosting...
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
3 tablespoons milk or cream

*Pamela's Baking & Pancake Mix is a gluten-free/wheat-free mix that's widely available in many super markets in either the gluten-free section or baking aisle. It's also a delicious mix for pancakes and waffles (directions are on the bag).

make the cinnamon filling...
Melt the 1 tablespoon of butter in a medium bowl and stir in the sugars, cinnamon, and salt. Set aside.

make the dough...
In a large bowl, combine the Pamela's mix, sugar, baking powder, baking soda, and salt. In a small bowl, whisk 2 tablespoons of the melted butter with the buttermilk. Add the milk mixture to the dry ingredients and stir with a wooden spoon until combined. The dough will be quite sticky.

Flour a smooth, flat work surface very generously with some additional Pamela's mix. Turn the dough onto the work surface and gently pat the dough into a rectangle about 12 inches long and 8 inches wide.

Melt the remaining 2 tablespoons of butter from the filling ingredients in a small bowl. Brush the melted butter onto the rectangle of dough. Sprinkle the cinnamon mixture over the top, leaving 1/2 inch around the edges. Carefully begin rolling the dough into a log (be gentle with this step - the dough should hold together but it will be soft). Refrigerate the dough for 30 minutes (if you don't have time for this, you can skip it - it just makes it easier to cut).

Slice the log of dough into about 10 pieces. Place the cut rolls into a greased pie pan. Brush the top of the rolls with the remaining 2 tablespoons of melted butter from the dough ingredients. Bake at 425 degrees for 20 minutes or until golden brown.

make the frosting...
Melt the butter in a medium bowl. Stir in the powdered sugar, vanilla, and milk or cream until smooth.

Remove rolls from the oven and allow to cool for a few minutes. Spread frosting over the warm rolls. Enjoy!


  1. These sound yummy! Do you think it would be okay to leave the uncooked dough in the fridge overnight and bake them the next morning? I'm thinking this could be a good Christmas morning treat.

  2. I honestly was disappointed with this recipe. It was too much liquid to dry ingredients I had to keep adding more Pamela’s mix. I chilled my batter and it did not have the structural integrity to roll. I even used parchment paper to help roll it into shape prior to chilling. Took forever to bake too. All in all I would not make this again.