Gluten Free Cinnamon Rolls

Cinnamon rolls have been on my gluten free to-master list pretty much since the beginning of time.  (Or at least the last 4 years)  Cinnamon rolls are our family's holiday tradition.  Thanksgiving, Christmas, Easter....always rolls for breakfast from my mom.  She has always used the frozen cinnamon rolls with a special sauce made from carmel and pecans.  I have made numerous attempts at finding a dough that I would be able to copy cat to make a gluten free version.

But they have always fallen....well.... flat.

Literally.

And tastefully.

Until a few days ago my friend Lisa was telling me about making pizza rolls.  Pizza, rolled up and then sliced like a cinnamon roll.  We used our favorite Bob's Red Mill Gluten Free Pizza Crust Mix and they turned out amazing.  They were fluffy and soft and super duper tasty.

Tim and I we think on the same wave length because when we exchanged the look I knew just what he was thinking about.

Christmas cinnamon rolls with caramel pecan sauce......

Of course, we needed to try it out first just to be sure.

In order to create a sweeter dough, we added 1 cup of sugar in the very first step of the directions.  The yeast really liked this and I ended up not really having to let the rolls rise because the dough was already well stretched.  I think reducing the sugar would allow them to rise further after they are cut.

Directions

  1. Make dough according to package directions (adding sugar during the first step when the yeast is activated)
  2. Divide dough into 2 (for larger rolls) or 3 pieces
  3. Roll each piece into a rectangle approximately 11 inches x 8 inches (you may need a little extra GF flour)
  4. Spread with butter (or honey if you want to make a dairy free version)
  5. Sprinkle with brown sugar & walnuts or cinnamon sugar (omit sugar if you used honey in step 4)
  6. Roll the dough from the longer edge
  7. Slice into 1-2 inch pieces
  8. You can now freeze these to take out as needed or arrange in a greased pan and allow to rise for 20-30 minutes. **
  9. Bake at 425 degrees for about 15 minutes
Makes 2 dozen small-medium (shown) or 1 dozen large rolls.

PC026150

Enjoy warm for full effect.  To really add to the experience, make a quick glaze of milk and powdered sugar.  Yum......

I cannot wait to get that carmel pecan sauce recipe from my mom and give them a try!

**To prepare from frozen, take out the night before and arrange in a pan.  They will raise in the fridge or on the counter overnight.

***I buy my Bob's Red Mill mix with Subscribe & Save from Amazon, using gift cards I earn from using Swagbucks!


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****After I made these, I did a quick search to be sure I wasn't reinventing the wheel with this recipe (no need to point out how I could have saved myself the trouble and searched first...).  The Bob's Red Mill website has a version using the same mix which is similar and also looks quite tasty!

2 comments :

Heidi said...

I emailed my mom for the caramel sauce part and this is what she gave me. We are definitely related!

Recipe huh? Who are you really writing to?
Sorta this
Butterscotch Cook and Serve pudding mix (Instant is really a mess)
Pecans
2 tablespoons melted butter
1/2 cup of brown sugar
1/4 cup milk

I usually use twice this much for the whole gang. At Turkey day I cut the rolls in quarters, dipped them in in the stuff and put them in a Pam sprayed bundt pan. We cut it like monkey bread.

Lisa said...

I'm so glad that you found a way to make your holiday tradition continue! That made my day! :)