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!