Gluten Free Cinnabon Copycat Cinnamon Roll Recipe {now with video tutorial!}

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This is the perfect Cinnabon copycat recipe, even if you’re not gluten free.  Yeah.  That’s how good they are.

You can now serve these to your friends who are not gluten free and they will never know they are GF.  The texture and flavor is spot-on for “normal” cinnamon buns.
And if you’re on a cinnamon roll kick, also check out my Cinnamon Roll Popcorn recipe!

Rolling out gluten free dough is tricky and cinnamon rolls, even gluten ones, can be tricky as well.  Which leads us to a double whammy for GF cinnamon rolls.  I’ve put together a video tutorial showing how to roll out the dough.  I encourage everyone to watch it before making the rolls!

Much thanks goes to Xiaolu over at 6 Bittersweets for sending me a food scale.  I now have the flour weight measurements added to the recipe!

4.8 from 40 reviews
Gluten Free Cinnabon Copycat Cinnamon Roll Recipe, Updated and now Easier to make!
 
Rolls (these can be prepared the night before)
Author:
Yields/Serves: 8
Ingredients
DOUGH:
  • ⅔ cup milk
  • 1 tablespoon butter
  • 1 packet yeast
  • ¼ cup granulated sugar
  • ½ cup (83 g) potato starch
  • ½ cup (80 g) brown rice flour
  • ¼ cup (29 g) finely ground almond flour
  • ¼ cup (34 g) tapioca starch plus more for flouring your surface
  • ½ teaspoon baking soda
  • 1½ teaspoon xanthan gum
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup olive oil
  • ½ teaspoon vanilla
  • good quality plastic wrap for rolling out (and up!) the dough
FILLING:
  • ⅓ cup butter, softened
  • ½ cup brown sugar
  • 2 tablespoons cinnamon
FROSTING:
  • 3 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • dash of salt
Instructions
  1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.
DOUGH:
  1. Combine yeast and sugar in large mixing bowl.
  2. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
  3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
  4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes - beating long enough is essential, GF flours are "thirsty," the dough will thicken & lose it's stickiness as you beat it.
  5. Roll out the dough: (please watch the video!) this is a sticky dough that you'll want to roll out to approximately a 13" x 10" rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
  6. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½" space around the edges.
FILLING:
  1. In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over dough.
  2. To roll your dough: start on one of the shorter sides and gently begin rolling your dough into a log form. Use the plastic wrap to help you "lift and roll" the dough as you go along. Try to make it a nice tight roll, however do not try to unroll it and re-do it. You'll end up with a sticky mess.
  3. Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch then cut the rolls into 8 pieces.
  4. Place the rolls, cut side down, in the prepared pie plate*. Cover with plastic wrap and a towel, place in a warm spot, and let them rise for 15 minutes.
  5. Bake 22-27 minutes until tops are golden brown.
ICING:
  1. Meanwhile, in mixing bowl, beat 3 tablespoons softened butter, cream cheese, and powdered sugar until smooth. Beat in vanilla and a dash of salt.
  2. Drizzle over the tops of cinnamon rolls as soon as they come out of the oven.
Notes
*Night before preparation: Once the rolls are in the pie plate, cover with plastic wrap and place in the fridge. In the morning set them out for at least 25 minutes before baking.

 

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Comments

    • says

      Absolutely. Although I haven’t tried it I’m positive you could use more brown rice flour or sorghum flour. If you try it, I’d love for you to comment and let me know how it turns out!

      • Kristin says

        Yes, you can substitute for the almond flour. My daughter has Celiac Disease and a tree nut allergy, so I substituted millet flour. The rolls turn out a more golden color, not white like the pictures. The flavor has a a hint of what reminds me of graham crackers. We also just make a vanilla glaze, not big fans of cream cheese.
        I’ve made this recipe twice now. Just fantastic!! So soft and tender – not at all like other GF cinnamon rolls I’ve tried with crunchy outsides. I would highly recommend. Going to freeze them without the frosting, so we’re ready for Easter brunch. They do freeze well.

        • Kristin says

          Two more notes:
          1. Mine needed to raise for about 40 minutes in the 9 inch round cake pan to more completely fill it. They raised in an 80 degree oven. The recipe only states 15 minutes.
          2. 1/4 cup millet is 30g
          Hope that helps someone. Also, thank you for the weights. :)

        • Heather Teeter says

          Agreed- these do have a “graham cracker” flavor to them. I followed the recipe exactly, aside from the fact that I used dairy-free alternatives (earth balance butter (use less), and daiya cream cheese), as well as a flax egg instead of a real egg, and they turned out great! I used parchment paper to help with the rolling and it worked fine. Mine took longer to rise and double (roughly 40 minutes). Also, I only needed to bake them for 18ish minutes before they were brown on the top. Thanks for the recipe!!!

        • Jodie says

          At what point do you freeze them? How do you store them in the freezer? What steps do you do for thawing and cooking after freezing? I’ve been wanting to try this but afraid I would mess up the batch!

    • ROBERTA says

      I too had the same problem with rolling the dough out. There must be something wrong with the recipe since my dough looked much more sticky than yours appeared in the tutorial. I am wondering if you meant to write tapioca FLOUR instead of starch in the recipe. Could that be the problem since I followed the instructions to the letter and it was terrible sticky and would never have been anything but. I must say that I baked them up and the taste was fantastic but they did not resemble rolls at all we called them cinnamon blobs-LOL! Great flavor but something is definitely written incorrectly in the recipe since so many people are having the identical issues.

      • says

        The recipe is correct. Tapioca starch & tapioca flour are the exact same thing (however potato starch and potato flour are 2 totally different things) so that part is correct. I’ve been making these for years and I actually follow my own recipe printed off my site since I have yet to have it memorized!

        I do have one question for you: When you measured the flour/starches out did you scoop out of the bag or do you use a spoon to scoop it into the measuring cup? Another commenter brought up and linked an interesting article about the huge difference in volume between those two measuring methods and I’ve very curious to know if that’s the difference on this recipe. You’re right, it seems to have happened to several people but the recipe has also worked for more people than it hasn’t (more people leave reviews on their Pinterest pins than coming back to the site to comment).

        I’d love to figure out what the difference is & it’d be great if it was something so simple as how people scoop out and measure their flour. For the record, I scoop right out of the bag, which according to the site linked by the other commenter means I end up with more flour than if I spooned it into my measuring cup.

        • says

          Hi there! I’m really excited to try this recipe, but I swear by weight for baking and especially GF baking so the lack of weight measurements makes me nervous especially combined with the comments of others. I think it would really help if you could weigh the flours/starches next time you make this and add them to the recipe? I would greatly appreciate that at least. I have definitely experienced firsthand how much of a difference the method of measuring out flours can make so weight is really the best, most reliable method. Thanks and happy holidays!! =D

          • says

            I would if I had a scale! If it helps any, I always scoop my flours out of the bag. I truly think the biggest issue is people not beating the dough long enough. I paid very close attention to the consistency of the dough last night as I prepared my rolls for this morning: the dough is almost like soup when you first begin beating it but after about 45-60 seconds it starts to really come together, thicken up, and get un-sticky. My dough was not sticky at all by the time I was scooping it out on to my plastic wrap, it didn’t even stick to my spatula.

            If I ever get a scale I promise I’ll update with weights!

    • Bailey says

      Hi Im 12 years old and my dad owns a all gluten free diet delivery company. I’m a great baker and cooker and I can cook about anything gluten free. I tried these out and the recipe was great! Everything turned out fine and they tasted great! I’m pleased to say ive never been so satisfied with such a good recipe! Thanks alot!:)

  1. Amanda says

    I was so excited to find this recipe. I tried making these this afternoon and they were a complete failure. When you say the dough is sticky, how sticky should it be. Mine was softer than cookie dough and made a huge mess when I tried your method to roll them out. Did I need more flour? I would love to make these work. Any suggestions are more than welcome. Thanks!
    – feeling discouraged

    • Recreating Happiness says

      It’s about as sticky as cookie dough but definitely not as soft as it. Were you able to use all the same types of flours & starches or did you have to make substitutions? So the issue was in rolling it out or rolling them up? Did the plastic wrap stick? Mine sticks just a bit but not in any sort of major way. We’ll figure this out! They really are worth the work. I’ll try to make them this week and make a video of rolling them out and up and post it to help.

      • Amanda says

        I substituted Jules all purpose GF baking flour for the potato starch, rice four, and tapioca starch as her flour is very close to this combination. So I used 1 1/4 cup of her flour and 1/4 almond flour and added a little extra xanthum. My problem started when I tried to pull the plastic wrap off the top. I lost about half my dough there. Then as I tried to roll it up I could get the plastic off the bottom. Maybe I need more flour for dusting? I ended up scooping up handfuls of doughy, sugary, buttery mess and plopping rounded handfuls into my pie plate and baking it anyway. It made a cinnamon pull apart pie thingy, and despite looking ugly, tasted wonderful! It really has the texture and feel of real cincinnati rolls. I’ll definitely be making them again and trying to get them to roll out easier. Thanks for any suggestions you have!

        • Recreating Happiness says

          When it comes to my recipes I never use all purpose flours because I have found that if I want the closest possible recreation the flour/starch mix needs to be specific to that recipe. GF all purpose flours that are heavily starch and white rice flour based tend to be gummy in texture. In the case of this recipe, the Jules GF all purpose flour has more starch than flour. For the cinnamon rolls it’s a 50/50 mix of starches and flours that makes it a workable dough but not too dry once baked. Having more potato starch than tapioca starch is what keeps the rolls light once they’re baked since potato starch tends to give a more light, airy texture.

          I’m not saying that all purpose flour mixes absolutely cannot be used in my recipes but I can say 100% that they will not turn out as intended. When using an all purpose mix you’ll almost certainly have to adjust the moisture in one direction or the other perhaps by adding 1/4-1/2 cup more flour or adding moisture via an extra egg or milk and I honestly cannot predict how the all purpose flours will act. This recipe uses medium (brown rice) and heavy (almond) weighted flours. I would guess that if using an all purpose flour that is mostly light (white rice) flour then you’d have to add more flour; perhaps quite a bit.

          Sorry I don’t have an easier answer! I do think though if you used the flours in the recipe instead of an all purpose mix you’d be pleased with the results.

          • Joanna Eppler says

            I’m not the original poster, but thank you for this great explanation! I’ve been baffled by all the flour mixes since going gluten free. You have helped me understand why there are so many different mixes, and why many don’t even use the available over the counter mixes. Hopefully I can build up a supply of all the different mixes and flours so I can make truly palate pleasing treats.
            I can’t wait to try your recipe, I have to find all the flours first!

          • says

            Thanks! I’m happy I could help. I had a hard time figuring it all out when I first went GF as well. I should take a picture of my cabinet of flours so everyone can see how they’re organized. I definitely miss the days of having just 1 bag of flour!

        • says

          A friend just sent me this recipe after telling him that I had made the cinnamon rolls on the back of Pamela’s Bread Flour mix. So these comments do not pertain directly to this recipe, but I think they will be helpful. I placed my dough on greased parchment paper directly on my granite counter top and covered it with the same. I just used my hands to push the dough into a rectangle. It worked like a charm–and rolls up beautiful using the same method as this site.

    • Recreating Happiness says

      Yes, I believe a hand mixer will work in this recipe. You will more than likely have to beat it longer but that’s one of the beauties of GF baking: there’s no pesky gluten so over-mixing is almost impossible in most gluten-free recipes. In other words, if in doubt, just keep mixing!

  2. Diana says

    I made these yesterday and they turned out very well. I followed the recipe exactly except that I substituted more brown rice flour for the almond flour ( I didn’t have any on hand). The dough was very sticky, so I didn’t even attempt to roll them out. I just poured the dough onto a well (tapioca) floured silpat, then used a spatula to spread it out into a rectangle. (I didn’t want to lose a bunch of the dough to a piece of plastic wrap.) This worked well for me. Me and my husband and two year old daughter all had a nice fluffy cinnamon roll after dinner. I’ll definitely keep this recipe, and use it again. Thanks!

  3. Jessica says

    I just made these and had the same experience as Amanda (from comment 2 above). The dough was hopelessly sticky when I tried to roll it out. I was really determined to make it work, so I scraped it off my rolling surface and decided to start over. I put the dough in the refrigerator for about 30 minutes to try to firm it up. The second rolling attempt went better. I floured a wooden cutting board, put the dough ball on it, and floured the top of the dough. I patted it out with my hands, and then topped it with the butter/sugar/cinnamon filling. However, when it came time to roll, it was still very sticky on the bottom. I could only get it into a really messy log that was breaking open and sticky. When I cut it into the 8 pieces, it became even worse, and I ended up just plopping pieces of it into my pie plate all misshaped. It’s in the oven now. I’m sure it will still taste like cinnamon rolls, but I don’t understand why it was such a mess. I followed the ingredients and instructions verbatim. Any ideas?

    • Recreating Happiness says

      Hmmm, honestly I don’t know. This is a tried and true recipe for me. Yes it’s sticky but I never have this problem and I make them several times a year. My husband & I are right this moment (well, ok, he is) trying to figure out the best way to make a video tutorial. We don’t have the best technology, just a very old camcorder & not so great android phones. We’re going to figure out how to do video though and plan on making them tonight. Assuming all goes well, I’ll post the video tonight.

      I really want this to work for everyone because it’s truly one of my top 3 favorite recipes and I think all us GF folks should get to have amazing cinnamon rolls.

      Sit tight! Video coming soon (and I think my husband figured out how to do decent video while I was typing this, yay!).

  4. Recreating Happiness says

    Video is up! I hope it helps everyone out & thank you all for the excuse to make and eat cinnamon rolls :) Please if there’s any more questions feel free to leave a comment or contact me privately via the “contact me” page at the top.

  5. Alicia B says

    Made these last night and they turned out AMAZING! We substituted butter for Earth Balance – lactose free butter and Lacteeze – lactose free milk, and they still taste great =) . Thanks for the recipe!

  6. Rebekah says

    DE.LIC.IOUS!!! These were wonderful. YES, I did lose some of the dough in the rolling out process. My dough was not nearly as easy to roll a in the video (she’s got it mastered), but they rolled none the less. I used a small metal spatula sprayed with baking spray to pick the rolls up to transfer to the pie plate. The texture was wonderful. Not like gluten bread, because it’s not gluten bread. But if not compared to the pull apart gluten rolls you are used to, these are nothing to scoff at. The flavor is incredible and they do pull apart (just not in a gluten way). Well done. After three year of a LOT of gluten free experimenting and recipe following, I finally found a cinnamon roll recipe that is good enough to make again!

      • Jodie says

        To the person who froze these: At what point do you freeze them? How do you store them in the freezer? What steps do you do for thawing and cooking after freezing? I’ve been wanting to try this but afraid I would mess up the batch!

        To those who had trouble rolling them…I floured plastic wrap really well. Poured the clump out (after using a hand mixer which worked well for those who asked ) and then sprinkled the tapioca flour generously on top of the clump and smashed the clump flat. Covered it in plastic wrap and rolled with the rolling pin. Next I piled the top plastic off and put on the filling then gently lifted the edge of the bottom plastic wrap to flip the edge of the dough and start my roll. Next I continued to pull the wrap up and over very slowly as each part of the dough began to roll. At the end I left the completed roll on the wrap to gently cut the roll and never touched it until that point. It was quick, easy and only started to fall apart minimally in the transfer to the pie plate. I’ve only made cinnamon rolls one other time so I haven’t had much practice and this method worked for me. Hope that helps someone!

  7. Melissa says

    I really want to try this recipe!! I can’t use potato starch due to allergies. I’m new to all the alternative flours and don’t know what a good substitute would be. Do you have any suggestions? Thanks!

      • Melissa says

        I hope to make them this weekend. Thanks for the substitutions. One more question. I’m also allergic to milk, so I can’t use butter. I usually just use coconut oil, but have never really tried it with baking. I know you can also use flaxseed & water. Do you have any experience with either or a suggestion of what would be more successful in this recipe?

        • says

          You can use coconut oil in the dough part of the recipe but I would use something like Earth Balance for the filling. Also, I know you didn’t ask but for the icing my mom always used to just mix powdered sugar and water into a glaze and drizzle it over cinnamon rolls. I think that would be a decent substitute for the cream cheese frosting unless of course fake cream cheese has come a long way since I was DF years ago.

    • says

      I recommend arrowroot starch as a substitute to potato starch…it has the same basic makeup so you can substitute 1:1. I made this recipe with arrowroot rather than the potato starch, almond milk rather than milk, palm shortening rather than butter, and powdered beet sugar glaze rather than the frosting (we are dairy, corn, potato, soy, and gluten free). The dough was too soft for me in my climate/humidity and with these substitutions, so I added a bit more of each flours until I had the consistency I needed, and they turned out AWESOME. Next time, I will just lower the liquid level and add a bit more if needed at the end (easier than mixing a flour mixture).

  8. Dawn says

    We have an egg allergy, Can I use an egg sub in this (either chia goo or enrgy egg replacer)? And to answer a question Daiya cream cheese (top 8 free) is actually really pretty tasty :)

    Thanks

    • says

      I honestly can’t say. I was egg free & gluten free for a short time a few years back but not long enough to really figure out how it affected baking & the best ways to substitute. I’d you try is love to hear how it comes out. And good to know about the daiya cream cheese!

    • says

      This recipe would not work well without the egg. It is obvious the egg becomes the binder during baking. The only substitute that MAY work is if you add a tablespoon of Agar Agar or Gelatin to the liquid mixture AND use the flax seed egg substitute method. I haven’t tried it yet, but it could work. My kids have been allowed to eat a small amount of baked egg as part of their reintroduction, so I decided this one was easier to use it than to try without it. Good luck!!

  9. Dawn says

    These look luscious!!! I can’t wait to give them a try – thinking I might just give it a whirl this morning! :-) For those having trouble rolling out the dough, I have another Cinnamon Roll recipe that I have been using, and it can also be very soft. I find that if I lay out plastic wrap, sprinkle with regular sugar, plop the dough on, then spray plastic wrap with a Pam like cooking spray – this seems to work. Every now and again I have a little bit of trouble with sticking dough – but most times this does the trick. Will post back when I try, can’t wait to taste! :-)

  10. Dawn says

    These were absolutely delicious!!!! I used sorghum flour for the rice flour and unsweetened original almond milk for the milk. I also used Daiya cream cheese. You have to mix it well, even when it is softened (I had tiny lumps I wanted to mix out).

    I only used about half the milk called for, thereabouts. For some reason I always have to decrease the liquid in most of my recipes, so I automatically start with less.

    For rolling out, I laid out plastic wrap, sprinkled with granulated sugar, plopped the dough on, then covered it with plastic wrap *lightly* sprayed with cooking spray. It is sticky, but that is how gf doughs such as this are. Working slowly is the key. Also, I periodically add a little bit of cooking spray to my fingers and a wiped spatula when cutting/placing in my pie plate. This seems to work a little better for me than the tapioca flour.

    The only thing I might do differently next time is let the Cinnamon Rolls sit for about 10 minutes after taking them out of the oven before spreading the icing on them. Just personal preference, will not make a difference to overall taste.

    These just bumped up to my new favorite – they are so very good!! Thank you for sharing! :-)

  11. Dawn says

    One last thing – forgot to say that I put these into a cold oven after letting them sit for 15 minutes, then turned the oven on. They got huge! Also, I keep bulk yeast in my freezer, so used 1 tbs of the yeast.

  12. Melissa says

    i made these and loved them! then i made a variation replacing all butter and oil with pumpkin, and added a little pumpkin spice. then cut into 6 and put into a large muffin tin. amazing! next i may add pecans.. this is a great starter recipe for so many fun options!

  13. Viola says

    I made this recipe on yesterday. They were so good. Better than the gluten ones that I have tasted before going gluten/wheat free. Since I have eliminated gluten/wheat from my diet and all the prepared/pre-package foods, it is good to find a good recipe that doesn’t lose the flavor or taste of good eating. Thanks for posting this recipe.

  14. Kristy says

    I have made a million different gluten free cinnamon roll recipes. Seriously I have tried them all. With a million different flour combinations and liquid ratios. I don’t know for sure why this one is different, but it sure is. Honestly for the starch I used all corn starch, but texture wise corn starch and potato starch are really similar. Anyway these are awesome, and are still just as soft today even though I made them last night. No reheating required. That’s definitely my favorite part. This is going to be the go to cinnamon roll recipe from now on, I don’t see why I would need another.

  15. Arlyn says

    I baked these yesterday using Authentic Foods Classical Flour Blend (Brown rice flour, potato starch, tapioca flour) subbing for the 1 1/4 cup of brown rice flour, potato flour, and tapioca flour the recipe called for since I had it on hand and used an almond/coconut milk blend instead of regular milk and they came out wonderfully. Luckily, I had everything else including a bag of tapioca starch to use for dusting. The dough was just a bit sticky, but didn’t lose any dough during the rolling out process. Definitely delicious for being GF and will be making them again. Thanks for the recipe!!

    Any idea of how to get them gooey? More butter? There’s a local bakery whose cinnamon rolls trump cinnabon’s, but unfortunately, not GF.

    • says

      The bread more gooey or the filling? I used to cut them into 6 rolls instead of 8 and the bread part of it was more gooey except I had a hard time getting them cooked all the way through without making the tops too dark. My first thought is to add a bit more liquid but I worry it would make rolling them out impossible. I think you’re right. More butter is probably the way to go. If you want the filling more gooey I would add more butter & sugar – it’s that combo that gets all caramelized and stretchy and awesome.

      Also since there’s no way to know the actual ratio of flours & starches in the flour blend you used, it’s possible that yours did come out more “stiff” than the recipe regularly does. The flour:starch:liquid ratio is really important. Not enough starch and you get a more crumbly, drier, product. Too much starch and it turns gummy. HTH!

    • Susan says

      I used to make cinnamon rolls with gluten that were gooey and the trick was to add melted butter to the bottom of the pan. You then top the melted butter with a sugar/cinnamon mixture. Once this is done you then place your uncooked cinnamon rolls on top. The rest is normal baking. It did make them very gooey and wonderful. The ones I made, made 12 and used a 9×13″ glass pan. For those it used 1/2 cup melted butter and 1/3 cup sugar + 1.5 Tablespoons cinnamon. Hope that helps!

  16. Arlyn says

    I think the rolls just needed to sit for a bit because when I ate one yesterday after a quick heat in the microwave, the inside was all gooey (both the bread and filling) and absolutely delicious!

    The local market has flours on sale for 2/$5, so I’ll pick up the missing flours and on my next attempt follow your recipe to the “T” and compare it with the flour blend I used.

    Thanks again for the recipe and your feedback!!!

  17. Susan says

    I tried these this morning. The dough was more like batter than a dough. I let it sit for about 30 minutes hoping the flours just need time to soak up the liquids. It helped a bit. There was no need to roll out this dough as it just oozed onto my plastic wrapped cutting board. I dusted the wrap and the dough with tapioca flour and again let it sit. I tried to roll it letting the wrap help (lift and scrape), but ended up scraping up spoonfuls and plopping them into the pie plate. The cinnamon roll pie was yummy…light and fluffy and a great taste. However, I keep wondering what I am doing wrong. There were no substitutions. I have a few others I have tried and they all call for 2 1/2 cups flour instead of 1 1/2 cups…do you think it just needed more flour? If so, keep with the 50 flour/starch? Thanks for your thoughts…they really were tasty, just not cinnamon rolls in form. Or perhaps refrigeration after the dough is formed,and then again after it is rolled?

    • says

      It is batter like but should not be impossible to work with. Did you watch the video? Did yours look anything like that batter? You used potato starch and not potato flour, right? I only ask because I made that mistake when I was first GF! My other thought is perhaps the milk, I use whole milk, but previous commenters have said they used dairy substitutes, which are quite thin, and they came out. I wonder if it’s because of how humid/dry your air is – GF flours seem much more sensitive to me than regular flour ever was in regards to humidity. If I were you I would scale back a bit on the liquid instead of adding more flour. Oh, one last thing, what size was your egg? I just realized that on these older recipes of mine I didn’t specify egg size (fixing that now!) but I use large eggs in all my recipes.

      • Susan says

        Hello. Thanks for your quick response! I did watch your video and mine was much more runny. I used an XL egg…that could be it. I will try again and use less liquid. I have 1%, but could try 4%. And, yes It is potato starch. My family loves cinnamon rolls around the holidays and it they are a must on Thanksgiving morning! I will be trying these again this week to see if I can make them work. I will let you know. Thanks!

        • Susan says

          Hello…I tried these again and it worked!!! I cut the milk down to 1/2 cup. However, the last time I used a hand mixer to mix them and this time I put them in the stand alone mixer and had them mix a lot longer. Plus I had one more change this time…I was out of potato starch. I replaced it with 1/4 cup tapioca starch and 1/2 sweet white rice flour. These were beautiful and yummy!!!! Thank you so very much.

          Also, in my gluten days I would make my cinnamon rolls ahead of time. I got to the point where they were in the pan (NO raising time) and I would place plastic wrap tightly around it and then tin foil over that. The night before I wanted to bake them I would take them out of the freezer and remove the tin foil and place them on the counter. They would thaw and rise over night. This was great on a holiday morning like Christmas when you want to enjoy the morning and just throw something in the oven. I will be trying this with your recipe. Have you tried freezing uncooked rolls before?

          • says

            Great! I never thought of the mixing element as also being a possibility as to the consistency of the dough not working for some people.

            I have never frozen them before. For Christmas I make them the night before, cover with plastic wrap & let them rise in the fridge overnight, then I bake them Christmas morning. Let me know how they turn out! I’d love to be able to make several batches at once and then freeze them for a later time.

  18. Connie says

    My granddaughter, who has Celiac Disease, found this recipe and was so excited for us to try it together. I have some experience baking gluten free and was eager to make these. We followed the directions exactly but unfortunately had the same experience as some of the others mentioned with the dough resembling batter … nothing like yours in the video! We scooped it up as best we could and baked it anyway. The taste is excellent but I was very disappointed that they did not resemble cinammon rolls. Because she is lactose intolerant, we did use a lactose free milk. Do you think that would make a difference? When you suggest cuting back on the amount of liquid I am assuming you mean the milk and not the olive oil? I really hope we can make these work the next time. Thanks so much for your wonderful recipe and for any suggestions you might have!

    • says

      Yes, I would cut back on the milk. I think another commenter here (or perhaps on Pinterest) said they used lactose free milk and it turned out so I don’t think that would be the issue. I so wish I could be a fly on the wall so-to-speak for those who’s dough doesn’t turn out! I’m starting to wonder if it has to do with the brand of flours being used? I honestly can’t think of any other variable. I’ve made them at all different altitudes (used to live at 5,000 ft, now I’m at 10 ft!) and all different humidities and the only changes I’ve ever had is how long they need to bake.

      • Connie says

        Thank you so much for your reply. I will use your suggestion the next time we make them. I loved your video and want mine to turn out like that! Thanks again.

    • says

      Which milk substitute you use matters greatly. For example, if you use rice or almond, it is very liquid with little fat so you need to cut back (I usually cut in half then add a little at the mixing stage if needed). If you use soy it is closer so I use 3/4 of what is called. I would be willing to bet that is your issue. Also, make sure you use a regular size egg: XL eggs are almost double sometimes and will add to your liquid and change the texture greatly. Lastly, when baking gluten free it is important to measure properly. Be sure to use a flour measuring cup not a liquid one with the pouring spout. Also, be sure not to pack your flour, but do skim excess off the top. If you use an over the counter GF flour substitute, check to ensure it uses as much starch…this one is starch heavy and flour light. many GF flour mixes are flour heavy and starch light. Good luck!!!

  19. lauren says

    I want to make these for Thanksgiving morning :) My husband has fond memories of eating warm cinnamon buns while watching the parade with his family.
    I tend to use sorghum flour in place of brown rice flour without difficulty, but do you think I could use the almond flour/meal trader joes sells for the almond flour since it is a small amount, or am I better off with more sorghum flour?

    • says

      Lauren, do you mean you want to replace the brown rice flour with sorghum flour or possibly almond flour? I would do the sorghum flour – it’s the most similar to brown rice flour. Substituting almond flour would leave you with only almond flour and potato starch which I wish would work but I’m pretty sure it wouldn’t.

  20. Gina says

    Sadly my experience was like those above who were unable to even get these rolled. Was looking forward to being able to enjoy a sweet treat on Thanksgiving morning but the dough is so sticky I can’t even work with it. I hate to waste and I’m ill to think I’m throwing away such a mix of expensive ingredients.

    • says

      I’m so sorry! Can you add maybe 1/4-1/3 cup tapioca starch to make it more work-able? I wish I could be a fly on the wall to watch and try to figure out why it works out so well for some and not at all for others. There’s seems to be no in-between which makes me think there must be the same issue being repeated. I’ve made them at all different altitudes and varying humidity and dryness (from the desert to FL!) and never had the problem that you and a few of the other commenters have had. If you or anyone else having issues wants to e-mail me and maybe walk step by step through the process, I’d appreciate it – I’d really like to get it figured out!

  21. says

    When I make the cinnamon rolls they fall apart. Get really crumbly. Also the rolls did not raise. What am I doing wrong? I am also allergic to Dairy so I am using a concentrated coconut cream that I mix with hot water to make the milk. The rolls have a really good taste if they would only raise and stay together. Thanksw

    • says

      Do they fall apart before or after you bake them? If they’re not rising the first thing to check would be your baking powder to see if it’s expired. That’s usually the #1 reason something doesn’t rise correctly. Also be sure your milk substitute is the correct temperature so the yeast isn’t killed – however since it’s a GF recipe most of the rise comes from the baking powder. I can’t imagine the milk substitute would have any effect on the rising. Did you make any other substitutions? What did you use in place of the butter in the dough part of the recipe? Don’t worry – we’ll figure this out! :)

    • says

      I bake everything from scratch without dairy, corn, soy, gluten and usually egg too. I would suggest you try almond or rice milk instead and cut it down a bit and just add more at the end if you need it (I cut it in half, then needed to add just a little at mixing to get it to the texture in her video). I agree that the GF baking powder may be the issue. It tends to loose its effectiveness unless you keep it in the freezer. If you question it, you can make your own baking powder by following this recipe: 1.5 tsp baking soda, 3 tsp cream of tartar, 1.5 tsp of arrowroot or tapioca starch flour. Be sure the cream of tartar is fresh. I make a big batch, put in a sealed container, and store in the freezer until I need it. Good luck!!!

  22. Zoetje says

    Recently made cinnamon buns for the first time, using Schar flour mix C. This mix is cornstarch/cornflour and thickening agent. The batter was indeed very starchy but easy to handle. The buns were delicious but lacked the fluffiness I was after. Also, maybe less important, the buns were very white in color. I was looking for a different flour mix and found your recipe on YouTube.
    We live in Saudi Arabia and finding different flour mixes is quite a challenge. Therefor I would like to ask your opinion first before experimenting and wasting precious flour! I would like to try your recipe, but don’t have potato starch nor tapioca starch. I do have cornstarch, tapioca flour (which is 0% protein) and potato flour. What would you recommend me using for the recipe?
    Thanks in advance for your imput,
    Zoetje

  23. Susan says

    I made these again for Thanksgiving and found a few things that worked well, and one that didn’t. (1) to get the roll from the board to the pan I used a tapioca dusted metal spatula (tried a few things and this worked really well). (2) They are great warm, but I actually think better once completely cooled. (3) I posted previously about adding melted butter and a cinnamon/brown sugar to the bottom of the pan before placing the rolls in the pan. I did a separate pan for this trial and the butter was too much. It made the roll too gooey (i.e. very little texture).

    Thanks Rachel for the recipe. It was worth the first couple of flops, they are worth it. Even our gluten eating relatives raved about the cinnamon rolls!

    • says

      On my phone so this will be short but actually you’re in luck! You should be able to do corn starch 1:1 for the potato starch. And tapioca flour is just another name for tapioca starch! (Confusingly enough though potato starch and potato flour are totally different.)

      • Zoetje says

        Thanks for your input! I baked the buns this morning and they came out perfect. I used the cornstarch replacing the potato starch and followed your recipe. I just lowered the amount of butter in the filling and added some raisins. The dough was sticky but manageable. I had some trouble cutting the slices, but this was also because I didn’t bother to measure and rolled out too thin. Probably cutting with a tread would have been better, but I was too lazy to go and look for it.

        I think that probably the almond flour makes all the difference: the buns are fluffy and browned beautifully. The white dusting of tapioca could probably be removed with a little brush, but I don’t bother. They are delicious!

  24. Jenny Humphries says

    You are awesome!! Seriously! I have been making cinnamon rolls forever, but your
    technique of how to lay them out and roll is genius. You rock! Thank you!

  25. says

    THANK YOU for this recipe. I was starting to think I would never find a satisfactory cinnamon roll recipe, they all turned out far too shortbread-like and crumbly, or downright dry.

    As a former pastry chef, for anyone out there who is having trouble with the dough, I really recommend not simply relying on a recipe and using your judgement before stopping mixing and moving on to rolling. I took a chance and used King Arthur GF All-Purpose Flour, but subbed in just under a 1/2 cup of cornstarch. The dough was still slightly too wet on the beater so I just added a 1/4 more GF flour and that brought the texture to exactly where it needed to be. Flours are different, the humidity in people’s kitchens are different, the fat content in butters and milks and eggs are different depending on the brand, and how long you mix can also change textures. It’s important to see a recipe as a guidebook, not a law.

    I also did the “sticky-bun” trick of adding butter and sugar to the pie plate (not more cinnamon, though) and the buns came out tender, gooey, and amazing. I thank you for specifically mentioning to frost them right after they come out of the oven, the stiff frosting softened right up and melted just slightly down into the rolls themselves…omg so delicious. I watched my husband take his first bite and he looked at me with these huge eyes and said, “Holy sh*t, these are so f*cking good!”

    I made a double batch and froze one (plus the frosting, separately) for Christmas morning. I will try to remember to come back and let you know how they turn out! Once again, thank you so much, and I hope if anyone out there does use pre-mixed GF all-purpose flours that my advice helps. I can’t get a lot of the separate flours at my grocer, so King Arthur is really my only option unless I order in bulk online. I thought the cornstarch really gave the dough a nice stretchy, smooth texture that I’ve never gotten with GF baking before. Pretty exciting!

    • Jenny Humphries says

      Thank you! It’s really humid here in Hawaii and this recipe turned out way too sticky, my gut told me to use more flour, but I followed it anyway. Way too sticky and a gooey mess. I’m going to bake it like monkey bread anyway, but I’ll be following your advice about using flour until it feels right.
      Great recipe though and I never post on websites, but I really liked this one! Aloha

      • says

        Also make sure you’re beating the dough long enough. In the first 30-45 seconds of beating (with a stand mixer, longer I imagine with a hand mixer) it’s like muffin batter and would be totally impossible to roll out. If you keep beating it starts to come together more. I always make them for Christmas breakfast and am thinking this time I’ll make a video of the dough making process and perhaps highlight somehow the consistency of my dough once it’s ready to roll.

  26. says

    I made these today.
    The batter was too wet so I added 3T almond flour 1 T at a time.
    Followed all directions.

    Came out wonderful! Husband who is not GF can’t get over how good they are.

    • says

      Thanks! And thanks for explaining how you made the recipe work for you; hopefully it’ll help others with the same issue. I’ve never had it happen to me so it’s somewhat hard to problem-solve on my end. How many tablespoons did you end up adding?

      • Susan says

        3 T extra almond flour total. You know each of us scoops and dumps different. So I went with how you said it should be and how,it looked in the video.

  27. Barbara S says

    I just made these yesterday and baked this morning. The only change I made to recipe was eliminating the almond meal and using more brown rice flour (daughter can’t have almond). The dough was very fragile but not horrible; I don’t think it was as sticky as others have mentioned. I used a silpat generously dusted with tapioca starch on the bottom and a dusted plastic sheet on top. I had no problem getting the dough off although I had to handle it very carefully. Upon baking, they were golden brown after 22 minutes in my oven, but I should have baked longer or covered with foil at the end. They were a little undone in the centers of the buns but not horrible since it all just melted into the cinnamon and sugar. Next time I will bake longer and maybe just use confectioners sugar and milk to make a glaze. The butter and cream cheese seemed too much; although I wanted to make the recipe as given and see how it all came out. I’m happy to have a good GF holiday bread for my daughter. She’s gluten-sensitive, not celiac. I’ve tried converting my other recipes with various GF all-purpose blends with some good and some not good results. This is the first recipe where I used the individual flours called for and I see that made a real difference. Thanks so much for this recipe.

  28. Patty says

    For the egg I used “flax egg” and also added 1 tsp of egg replacer. They look beautiful, rose very nicely. The dough is soft, but very doable. I just used saran on the counter sprinkled with tapioca and then coated my hands and the top of the dough and just patted it out to size needed, then just picked up the edge of the saran and started rolling the dough up into a log. Had to use a spatula to pick each roll up and plop it in the pie plate, but they look like cinnamon rolls!! At the time I write this they are cooling so don’t know what the taste will be, but I have a good feeling it will be great.

  29. Wanda says

    AMAZING! Just had friends over for a pre-Christmas breakfast and these were a huge hit. I’m (historically) a pretty awful baker but I followed the directions and am kind of stunned at how simple and successful this was. Thank you, thank you!

  30. Kathryn Bailey says

    About to give these a try. I’m wondering about the starches and how you measure them into your measuring cups. I read through the comments entirely and I have a theory as to why the various failed attempts have occurred. Here’s a link to explain the difference in weight of starches when measured differently (making a huge difference in the final result).

    http://glutenfreecooking.about.com/od/glutenfreecookingbasics/ss/howtomeasure_5.htm

    Would love to know your thoughts about this. Any chance you could weigh your starches and provide the amount you use in grams? Thanks so much for your efforts, it’s wonderful to have this resource.

  31. Amanda says

    I just put the cut out rolls in the fridge to bake tomorrow for Christmas morning. :) :) I was a little skeptical about the recipe because of the trouble people were having with the sticky dough. I thought surely if these other people are having trouble, it’s going to be a disaster for me since I’ve never attempted gluten free cinnamon rolls before, but I was completely mistaken! I followed the recipe (substituted hazelnut flour for almond flour because I live in Istanbul and couldn’t find almond flour) and I didn’t have any problem at all rolling out the dough or rolling up the rolls-which was a great relief-especially after a week of dealing with sticky gluten free christmas cookie cut out disasters haha.. I haven’t eaten the rolls yet but the process was definitely doable and I’m so excited for tomorrow morning! Thanks so much for this recipe! I can’t wait to have a taste of home as I celebrate Christmas overseas this year.

    • says

      Hooray! I gotta ask: did you scoop the flours out of the bag with the measuring cup or did you spoon it into your measuring cups?

      And I know the comments are a bit scary but really the recipe does work for more people than it doesn’t. It seems people who have problems with the recipe comment on the blog (which is good since I can see them and hopefully help them out) and the people who it works for mostly comment on Facebook or Pinterest instead of coming back to the blog to comment.

      I hope you enjoy them! I’m going to be making mine in a few hours as well :) Have a Merry Christmas!

  32. Gsmith says

    My dough was a bit too wet but I kept pushing forward trying to make it work. I really think if I had a thicker plastic wrap it would have worked. (I can tell on the video that your plastic wrap is thick and stays flat) I just had the cheap stuff so it wrinkles and is super thin. I’m going to try again with parchment paper under and plastic wrap on top and see what happens. I did scoop it all off the plastic wrap and plopped it in a loaf pan to back. Was yummy so I’m determined to roll these out correctly. I took the survey but just so you know I scoop straight from the bag :-)
    I’ll let you know how the second batch turns out.

    • says

      Darn, I was hoping the scoop out of the bag vs spoon out of the bag was going to be the easy answer! I think at this point my general recommendation is going to be 2 fold: 1) make sure you beat it long enough as it does thicken up during that time – I have a stand mixer so if anyone is using a hand mixer it’s going to take longer and 2) the dough is wet & sticky and almost unmanageable – if it’s completely too wet/sticky then add rice flour, 1/4 cup at a time until you can work with it.

      Also if you’re in a warm kitchen putting the dough in the fridge for a little while may help but that’s a thoroughly untested idea so use at your own risk!

      • Gsmith says

        So I made the second batch and added the milk mixture slowly while beating. I use a stand mixer as well so it makes it easy. This time I just stopped adding the liquid when the dough reached the right consistency. I ended up having some milk mixture left over. I didn’t measure how much but probably about 1/4 cup. I beat mine for probably 3 min.
        This time they turned out perfect!! I used parchment paper on bottom and plastic wrap on top since my plastic wrap was so thin. They rolled beautifully! And let me thank you from my whole family for posting this recipe!! They were soooooo yummy! My mom who is a huge critic when it comes to my cooking said that she liked them better than any gluten cinnamon rolls that she has ever had!! Wow! I about fell over! The only bad part is that I’m now craving them again and going to whip up a batch tonight for tmrw morning! Thx

  33. Kimwiese says

    The tutorial was brilliant! I was in the kitchen, rolling up the dough with the plastic wrap, when my engineer son walked in. He watched for a second, then said, “Whoa! Why has nobody thought of that sooner?” Cinnamon roll engineering! (And they are delicious.)

    Happy accident, I put the (Nearly melted) butter in with the cinnamon and sugar and mixed it together, then realized I was doing it ‘wrong’, but it worked great, and none of it dripped out in transfer. You might want to try doing the filling that way. Thanks again!

  34. lyssa says

    These were AMAZING!! I poured the flour from the bag into the measuring cup. It was sticky dough and definitely not easy to work with as dough, but they came out perfectly and tasted incredible! My husband and I made them on Christmas eve (at 1am!!) and we did not have saran wrap (and couldn’t go pick some up) but we used wax paper. I think the saran wrap would have made things so much easier for us, but it still turned out great! They looked and tasted just like cinnamon rolls– maybe even better than Cinnabon :)

  35. says

    I decided to make these for Christmas but apparently forgot how to read. I added way too much milk and had to keep adjusting. The flavor was fantastic though, and the texture was pretty close! My dad had me cook them to death though because that’s how he likes them, and he did indeed eat them. All. So beyond user error I think this recipe is fantastically simple and I’ll be making these again, correctly I hope. Thank you!

    • says

      Glad they still worked for you! Part of it is probably my fault. I don’t have it memorized so I printed off my own recipe to use when I made them Christmas Eve and I had no idea the font was soooo ridiculously small when it’s printed! I think I have fixed it now so the print will be larger. I felt like I needed a magnifying glass! lol

  36. Jane says

    Thank you for this recipe! My family has a Christmas tradition of cinnamon buns for breakfast and now that we know my oldest is celiac, I still wanted to still be able to make them. This recipe is better than my other recipes with gluten! I followed your advice for rolling it out and it worked perfectly. I used dental floss to slice the dough and it was easy. Thanks for such a wonderful recipe! I will be making this again many times.

  37. Renee says

    I have yet to bake mine yet….(baking in the morning)
    …I did make a few adjustments:
    I replaced the rice flour, almond flour, tapioca starch, and xanthan gum with 1 1/2-2 cups of Gluten Free Perfect Flour Blend (made by Namaste Foods)

    I rolled out as suggested and only had a few spots that tried to stick, but didn’t lose any of the dough! I was very generous with the flour in between the saran-wrap as well!

    I am very excited to bake these in the morning! I will post how they turn out using my replacements…..

    • Renee' says

      These turned out AMAZING!!! These were even better than the ‘regular’ (wheat flour) cinnamon rolls I’ve made! These will definitely be staying on my favorites list!

  38. Beezy says

    Wow! I made these for my GF grandson for Christmas. They were a big hit with everyone. I measured everything dipped in the dry ingredient, tamped and leveled off with a knife and then sifted. I however could not use the almond flour as my grandson also has tree nut allergies. I subbed in white rice flour for that. After mixing them up I set the dough in the frig for a few minutes while I readied the cutting board for rolling out. Instead of using plastic wrap I used a sheet of non-stick parchment paper liberally sprinkled with tapioca flour. I covered the dough ball with more tapioca sprinkle and another sheet of the same kind of parchment paper. The roll out was a cinch! And after reading about all the problems with it being too sticky (yup, mine was sticky too) I was prepared to do battle! However as I removed the top paper I only had one teeny-tiny area that stuck. The roll up was super easy too. I followed your advice from the video and used the bottom sheet (of parchment) to assist the rolling. The only other thing that I changed was to use a small amount of milk instead of the cream cheese in the icing. All and all just fabulous! Thanks so much for this recipe!

  39. says

    Love this recipe although I will say it took a few times making it to learn how to roll it out. I own a GF bakery and our customers loved being able to have cinnamon rolls for Christmas morning. Thanks Rachel for helping me help others~Happy Baking!

  40. Tania says

    AMAZING!! video helps a lot! Forget everything else I made Christmas morning! Lol these were winner. Prepared them the day before. Easy recipe. Out of 6 people only one is GF. Others are pro- gluten (lol) and everyone loved it!! Total win!!

  41. Stefanie says

    I made these the other day with absolutely no problem. I did add a little more almond flour and rice flour while in the mixer because the dough seemed stickier than normal. It came together just fine and looked exactly like your video. Both of my kids loved them, I devoured them and I even brought leftovers to my friend’s house and she thought they were delicious. Thanks for the wonderful recipe :)

  42. Theresa says

    I don’t know WHAT I’m doing wrong, but my rolls just won’t rise! I have tried three times now, with brand new yeast. It bubbles nicely during proofing, but when I put the rolls out to rise, they don’t do anything. :( Please help? I have tried putting them on the oven as it heats up as well as draping them with a moist towel.

    The rest of the recipe works great for me, by the way (no sticky dough issues or anything). I just wish I could try the darn things already!

    • says

      I’m sorry! GF “breads” don’t really rise much during a rise because yeast really needs gluten to rise. The rise period is probably more accurately described as a “rest.” Unless there’s an issue with your baking powder they will rise during baking! Did you save the other batches? It’d be awesome if you now have 3 batches to eat :)

  43. Sandy says

    Thank you for the recipe! Your detailed directions were great (I would have tried to re-roll and it would have been a mess).

  44. Bailee says

    This recipe is GENIUS. Tastes JUST like Cinnabon, but the dough is lighter and fluffier, so it’s actually an improvement on the normal version, less dense and heavy. I have made them twice now, and they vanished instantly, no one could tell they were GF. Best GF recipe I’ve ever made. The video is extremely helpful, and rolling them out was easy. Rolling them UP is considerably more difficult. I can’t seem to add enough tapioca flour to the bottom plastic wrap to keep it from sticking, so they are a bit of a challenge. The great thing is that coating them liberally with more flour as you roll up does not affect them at all. And no matter how goofy they look in the pan, they bake up beautifully. I don’t know if I want to eat a regular cinnamon roll again! Thank you for such an excellent recipe, it’s perfect!

  45. Ashlee says

    I made these (using no almond flour due to an allergy in the family) and they were perfect. I had zero problems with the recipe at all. Thanks a bunch!!

  46. Michelle says

    Just made these this morning and they came out perfectly! Thank you for a delicious and easy to follow recipe! I wish I could post a picture for you to see bc they’re beautiful little things! Sprinkled powdered sugar over the top instead of frosting to cut back a little. Thanks Rachel!

    • says

      Hmm that’s a tough one. My advice is to stir like crazy, perhaps even getting your hands in there to really mix it as well as you can. Be sure to stir the dry ingredients together well before adding to the wet. I think you’ll be okay but your arms might get a good workout! (This means you can rationalize eating an extra roll!)

  47. Stacy says

    I just made these GF- Cinnabon copycat recipe & I follow it just like it says. They where very moist & oh so good. This recipe is a keeper & will share it. I had no problems. I did have a glass of water that I use to dip my hands in so, the dough would not stick to them when I was rolling it up. I also dip my knife in the water every time I cut a roll so, it would not stick to it and worked great. Thanks for sharing this recipe and I will try more of your recipes.

  48. Colleen says

    My dough was a flop too. However I dumped it in a loaf pan with filling in middle layer and am trying to make it a loaf instead with icing on top. It’s in the oven now and looks like it may work….

  49. Brooke says

    Wow, new to the Gluten Free for our daughter and this was by far so easy to make. :) Thank you so much for the plastic wrap idea – I will definitely use this next time!

  50. Cathy says

    Hi,
    Just wanted to let you know I am sharing your wonderful recipe tomorrow in my Gluten-Free Recipe RoundUp with a link back to your original post!
    Have a terrific weekend!
    Cathy from APeekIntoMyParadise.com

  51. Elsa says

    Thank you, thank you, thank you for this recipe – it is AMAZING! Rolling them out was a bit tricky, I did watch the tutorial but still ended up doing it twice, but they turned out GREAT! I think they’re even better than any recipe I’ve made in the past that contains wheat! I’m guessing my husband is going to be requesting these often . . . .

    • says

      I’ve never used any of the GF flour mixes but I do know the mixes often tend to be mostly starch and white rice flour. My mix of flours and starches is usually what takes me the longest in creating a recipe because there is no “one size fits all” when it comes to trying to get a good copycat of a usually gluten food. Trust me, I know what a pain it is but you do end up with a quality product at the end. There is however one comment on Pinterest regarding my recipe that says she used Pamela’s mix in place of the flour & starches and added some xanthan gum and hers came out well. Here’s the link to that pin if you want to read through the comments: http://www.pinterest.com/pin/44402746299702298/

  52. Tony says

    One trick you could try is to leave the plastic wrap on while you cut the log into rolls – a good, serrated bread knife will easily cut through the plastic and the dough without squishing the rolls as much and making them easier to handle. This is an old sushi trick. Then you can unwrap the plastic as you transfer the rolls to the pan.

    Thanks for the recipe, we’re gonna try these next.

  53. Jo says

    Hi! This recipe sounds awesome and i can’t wait to try it but i just have a few questions… Is it possible to replace potato starch with corn starch (because that’s what i have on hand…)? I’ve been trying to avoid dairy products in baking and was wondering if i could just omit the butter? Since there’s just a tablespoon of it and probably will not significantly affect the texture of the product, though i know it’ll compromise the flavor… And is it possible to substitute the milk for water or almond/soy milk?

    • says

      Yes, you can replace the potato starch with corn starch 1:1. Granted, I’ve never tried that sub in this particular recipe but I’ve never had an issue with it in any other recipe so it should be OK. You can omit the butter in the dough portion but you’ll want to use a substitute for the butter in the filling. I’ve heard the Earth’s Balance stuff works pretty well. Instead of milk I would use either rice or almond milk. When I was dairy free in the past I found that soy milk changed the taste in baked goods but rice milk usually did not. Let me know how it works out for you!

  54. Bethany says

    My heart broke when my son looked up and asked “Mommy, do cinnamon rolls have wheat in them?” He LOVES cinnamon rolls! After being diagnosed with ADHD, the first thing that was out was gluten, as it acts as a neurotoxin to make the hyperactivity worse.
    These cinnamon rolls are amazing! This is coming from someone that has never liked them before! More importantly, my son loves them! With all the sugar (and the ADHD) he only gets one, but they freeze great, so nothing wasted. Easy to double the batch. The only difference I make is replace almond flour with coconut flour which turns out great. Gluten eaters can’t even tell ;) The video really helped, thank you SO much!

  55. Jamie D says

    I just tried to make these and the dough was unworkably sticky. It was more like a batter. I measured my dry ingredients and poured them out. I don’t know what happened. I was very sad by this!

    • says

      The consistency should be somewhere between a batter and a dough but it shouldn’t be super sticky. Did you watch the video? I think I need to make another one with the process of making the dough but right in the beginning of the video you can see me pouring it out onto my work surface to roll out. Was yours similar? Did you make any substitutions?

      • Jamie D says

        No, no substitutions at all. I did review your video to see what yours looked like and yours definitely was more firm than mine! It was very batter like. When I pulled the top plastic wrap off some of the dough came with it.
        I followed it to the T. My best “guess” is that I didn’t beat it long enough or on a high enough setting. The only reason I say that is because of the comment you made about mixing the dough and it being thirsty.
        I ended up dishing them into muffin pans, topping it with a dab of butter, and smothering it in the cinnamon/sugar mixture. I made a cinnamon and maple frosting and they turned out great. So my flub (whatever it was) turned into a great cinnamon “roll” muffin!!

        • says

          That is probably the most likely explanation. When I first begin mixing the dough it’s definitely very wet but then the longer I mix the more it comes together. I’ll try to do a video of it next time I make them but it’ll probably still be a while – they are not good for my thighs! lol. I kind of like the idea of a cinnamon roll muffin…I think you just gave me something to work on :)

          • Jamie D says

            They had great texture, but need some cinnamon towards the middle so I thought maybe layering it somehow or something. I figured regardless of what I did, I’m making these suckers again! Plus I used WAY less butter on each of the muffins. But I won’t be making them for a while either.

  56. Marsha says

    These were absolutely delicious! So moist! Because we are dairy free as well as gluten free, I used Tofutti Cream Cheese, Almond Milk and Earth Balance Butter, but other than that, nothing different. The dough was a bit sticky and difficult to work with, will correct next time by putting more tapioca starch down on saran wrap. Would not have been so successful if it weren’t for the video. Was going to wait until my hubby got home to have one…..couldn’t stand it any longer and caved! They look and taste like professional bakery rolls, so I am well pleased!

  57. Amanda says

    made these using white rice flour instead of brown, and sorghum flour instead of almond flour due to the fact I am unable to find those ingredients where I live, They turned out awsome…thanks so much!!!!

  58. Amy says

    Will this rise if I use xylitol or stevia in place of the sugar? I know wheat will rise more slowly with the yeast so long as you activate the yeast with a bit of honey. But you don’t need sugar in the recipe. Will almond, oat or sorghum rise at all without the sugar?

    • says

      I’m honestly not sure if they’ll rise given those modifications. However in the past I’ve put them directly in the oven without any rise time and they still rose quite a bit in the oven (from the baking powder). So I think you’ll probably be ok altering the sugar. A liquid sugar could mean that you need to add a bit more flour though to adjust for the extra liquid. If you give them a try let me know how it works for you!

  59. says

    Thank you so much for this recipe and especially for the video tutorial! I would never have had success without it, but after watching your genius technique I did!! I made them for Easter this morning and the whole family loved them – couldn’t tell they were GF at all. They rose very well and browned nicely. Fantastic!! I did not use any substitutions except for almond meal instead of almond flour. For those who had trouble rolling the dough out – watch the tutorial again! So many thanks!!

  60. Adriana says

    I am happy to report that the frozen dough works beautifully! I put plastic wrap into a rectangular 6″x8″ container then liberally sprinkled it with tapioca starch . I pressed the dough into the container with wet fingers and then put it in the freezer. It appeared to be about the right xonsistency for rolling after 1 hour. I let it freeze solid then let it defrost at room temperature for 25 minutes before sprinkling the top with more tapioca flour and rolling it out.

    It was a piece of cake to handle!

  61. Rebecca Daniels says

    Just tried this recipe and I also had a problem with them being too sticky. I am wondering if it has to do with climate? I find in a lot of the gluten free breads I make I end up having to put in less liquid or more flour to get the right consistency. If you live in a humide climate you may need less liquid because your flours will absorb some of the moisture from the air and therefore will absorb less liquid when baking. Rachel may I ask where you live? This maybe something you can suggest on your recipe. I will try again sometime with less milk and see how it goes.
    Thank you!
    RD

    • says

      You’re absolutely right, sometimes the humidity can really change the ratios with gluten free recipes. However I haven’t had any issue with the cinnamon rolls. I first created the recipe when I lived in eastern New Mexico during one of the worst droughts they’d ever had. Now I live in northwest Florida, half a mile from the ocean, and I haven’t had any issue here either with stickiness. How long did you beat the dough? Mine is always pretty liquidy at first but it gets thicker (and less sticky) as I beat it. If you don’t have a stand mixer you may have to beat it longer than the recipe says.

      Also another idea might be to put the dough in the freezer for a short while as a previous commenter suggested. She said it was much easier that way.

      Beyond that, follow your instincts and if it seems to need a bit more flour or less liquid don’t be afraid to adjust it. I have often found that gluten free recipes actually don’t need to be as precise as gluten ones (my guess would be that the ratio of gluten in a regular recipe changes its structure whereas we don’t have that problem).

  62. Pamela Wheeler says

    i made both the cranberry rolls and the cinnamon rolls. my family loved them. i use a flour mixture 1/2 c white rice flour, 1/4 c tapioca flour and 1/4 c corn starch. i mix that up ahead of time repeating the recipe until I have a container full of flour than i just measure 1 1/2c of flour mixture for the recipe. you can use either brown rice flour or white rice flour. My mom had celiac so she gave me a lot of her recipes.

  63. sylvie says

    I must say these are tremendously better than the clone of a cinnabon recipe from allrecipes.com….I choose to eat gluten free once in a while and know that these are a million times better than the actual store made ones too….rest easy those of you who eat gluten free by necessity because you are eating this delectable dessert and it is much better tasting than anywhere else!!

  64. Lindi says

    I made these this morning for a Mother’s Day brunch. They were amazing! The dough was very easy to work with too. I doubled the recipe and baked them for 30mins in a 9×13 glass pan. I used coconut flour in place of the almond flour and I beat the dough in my stand mixer for a good 5mins. My gluten free guest said they were better than her favorite GF bakery and my non GF guests all loved them too! Home run! Thanks!

  65. Peggy says

    I have tried MANY cinnamon roll recipes since going gluten free. I have tweaked, changed, substituted so many different recipes and ingredients. Every single time I ended up with a gummy, hard roll. That is, until today. I followed your recipe ( I did substitute white rice flour because I did not have brown, and I could not wait to try these). I will forever be in your debt just for the video on how to roll up the dough. I will use that technique many more times. The tears came after I tasted the rolls right after I iced them. I can not thank you enough. My only comment to those whose rolls did not turn out, try them again and follow your instructions step by step. This is the PERFECT gluten free recipe. I have several others of yours bookmarked to try later. THank you again and again….this if from the entire family.

  66. David says

    I’m not sure why, but my dough turned out super soupy. I’m not sure if I did anything wrong or what it was. Any suggestions?

    • says

      The most likely culprit is that the dough was not beaten long enough. It’s very wet at first but the longer you beat it the more it comes together. Do you have a stand mixer or a hand held one? You’ll need to beat it even longer with a hand held mixer. One other possibility could be the size of your eggs if you used extra large eggs.

      • David says

        I have a stand mixer. It just seems like I’ve been beating it for en exorbitant amount of time with little effect.

        • says

          Yeah it shouldn’t take a ridiculous amount of beating. Mine is soupy for maybe the first 30-45 seconds of beating and then it starts to come together after that. My suggestion at this point would be to add some more flour until you get a better consistency. Did you watch the video? In the very beginning you can see what my dough looks like. I hope that helps a little!

  67. BaronessHeather says

    Holy crap, these are amazing. I just pulled them out of the oven and iced them, and it’s all I can do not to fall face-first into the pan.

    Instead of using the different flours + xanthan gum, I used Domata’s recipe-ready all-purpose GF flour blend, which already has xanthan gum in it.

    I also took another commenter’s suggestion to use greased parchment instead of plastic wrap (because plastic wrap destroys my cooking zen when it clings to everything but what it’s supposed to) and it was an absolute breeze. I then just used my hands to spread the dough out into a rectangle instead of dealing with a rolling pin. Seeing that others had difficulty with the dough being sticky, I did go ahead and beat the dough an extra minute or so, since there was no gluten to overwork.

    They baked up light and fluffy, and were the easiest cinnamon rolls I’ve ever made, gluten-free or otherwise. I made these for a GF friend, but I’ll make them again for myself just because they’re so easy and I always have Domata flour on hand.

  68. Fiona B says

    I signed in just to say thanks for this, it turned out great!! They are just like the gluten version and really delicious. I didn’t have the right flour mix so I substituted a regular off the shelf GF flour (mainly a mix of rice flour and potato starch) up to 200g then was able to add the 34g of tapioca starch and texture wise it worked out just fine. I’d love to try with the almond flour too sometime.

    As for the rolling out, I followed the suggestion in the comments of using oiled baking paper instead of plastic wrap (I had run out!) and it worked a treat. I should also mention for anyone struggling with dough stickiness that I was a little under on my liquid measurements with the intention of adding more later if it was too dry, but in the end the dough seemed just right – sticky but not impossible to handle – it held its shape when dropped onto the board.

    Thanks very much!

  69. Kayla says

    I made these today and they were delicious! I also had a problem with them being too sticky. Next time I will try just scooping out the flours instead of spooning them into the measuring cup. After rolling the dough up with the filling, it was pretty much impossible to work with so I put it in the freezer for twenty minutes. This helped out A LOT. I also let them sit out for 30 minutes instead of 15, which didn’t really make a difference. They didn’t rise much at all. They did however, rise a lot in the oven. I had to bake them a little longer too. They turned out perfect when they came out of the oven and couldn’t even tell they were gluten free. Definitely a keeper!

  70. Christal says

    I just made these with some substitutions and they were delicious! For the dough: I used almond milk instead of regular milk, Earth Balance instead of butter, coconut sugar instead of regular sugar, coconut oil instead of olive oil, and 198 grams of Pamela’s GF Artisan Flour in place of the potato starch, brown rice flour and tapioca starch.

    For the filling: I used Earth Balance and coconut sugar with a touch of molasses.

    I also let it rise for closer to 30 minutes.

    When it came to rolling out this sticky dough, I put it in between two sheets of Silpat and had absolutely no sticking whatsoever!

    This recipe is definitely a keeper! Thank you for sharing it with us!

  71. Anita says

    Loved Cinnabon when I came to the USA so was thrilled when I saw this recipe( I’m from Australia) just wanted to clarifiy a couple of things though. You used packed yeast. Is this freash or instant. I’m in the process of making some & have used 7g of instant but with the butter in the milk the yeast doesn’t seem to be foaming which is what I think you mean by proofing (anothing I want clarifying :) please let me know. So if I don’t get it right this time I hope to next time :)
    Thanks

    • says

      Yes, it’s in the packets so 7g and it’s instant. I don’t always get a lot of foam/proofing for this recipe either but since it’s gluten free the yeast is mostly there for the flavor. It’s the baking powder that actually gives the rolls rise and that’ll happen while they’re baking in the oven. I hope that helps some – enjoy!

  72. Cinnamon says

    I tried to make these rolls and the batter just did not thicken . . . If I tried to roll it, then it would be a mess!!! I had to use a substitute for the xanthan. Would that make the difference?

    • says

      Sorry I didn’t get back to you sooner, I’m in the process of a state to state move. What substitute did you use for the xanthan gum? Did you use guar gum? If so then I don’t think that’s the issue. Usually it hasn’t been beaten long enough if it’s still too goopy to roll out. If you did best it at least 2 mins and it still doesn’t come together add potato starch 1/4 cup at a time until it’s thickened enough. It won’t be easy to work with like gluten dough but you want it about the consistency of how it’s shown in the video. Hope that helps some!

  73. says

    I have to admit, my first trial of this recipe turned out horrible. I had a gooey, delicious, soupy mess of bread all over my kitchen. I spent about 10-15 minutes mixing the bread, hoping it would thicken and faced utter defeat when it didn’t. I wanted to give up but gosh darn it, I refuse to miss out on the taste of cinnamon buns as my cheat meal! Thankfully, I tried again and in the words of Mr. J (whom is not gluten, or dairy free.) “These are the best cinnamon buns I’ve ever had…there better be more!” haha :)

    I’ll write out the changes of my second attempt in hopes it can help some of those that didn’t succeed their first time.

    Since my Diet restricts dairy I used Plain soy Milk in exchange of Milk and in exchange of butter I used Vegan Margarine. (Becel Brand).
    Rather than the full amount of liquid, I used about half a cup of soy milk. I then followed all the directions, scooping the flour out of the bags rather than measuring them.(First time I measured) My first time I used vegetable oil rather than olive oil since I had none on hand. For my second batch I made my hubby pick up some olive oil. I’m not sure if this contributed to a change but it did look better. My second time I also added a little flour and allowed it to mix in before adding more. At this point I let it beat for close to 5 minutes before deciding to add some tapioca flour to it. Please know, this dough will be loose! I thought It looked too runny but after checking out the video I realized as long as you can pour it onto your floured plastic wrap and it stays in a ball shape with minimal drooping then your good to go. I sprinkled some flour on the top and then followed the directions for rolling. They swelled HUGE and were EXCELLENT! :) Though I did notice they had a light grainy texture, is that normal or would you suggest reducing a certain flour? I’ll definitely come back to this recipe and even take you up on the offer to do a step by step ingredient add in with you just to see if it would make a difference. I also used a vegan cream cheese replacement for the icing and it was delicious!

    Thank-you so, so much for sharing this recipe, It’s been a huge change not being able to enjoy cinnamon buns but now I can without feeling guilty!

  74. Tammy says

    Five Stars only because I can’t give six.

    My 11 year old daughter an I have Celiac disease and my husband is gluten intolerant, so we are also a gluten free family (9 year old son doesn’t have an issue, but is GF by default)

    When my husband and I first got married, we lived two blocks from a Cinnbon’s (nearly our downfall). We always had some in the freezer ready to re-heat. I missed them so much since I was diagnosed 4 years ago. We were looking for something new to play with in the kitchen last weekend and came across your recipe. I cannot believe they are Gluten Free and I helped my husband make them (he’s the chef, not me)

    We did not have all the flours/starches listed and since it was an experiment, we substituted Domata Living Flour Gluten Free for all starch/flour. It is a blend flour with Xanthum gum in it (although we added a little extra Xanthum gum) The texture and taste were perfect (and we made a second batch today just to make sure it wasn’t a fluke). We did use potato starch for the rolling process, but the dough was not too sticky and worked like a charm.

    I just wanted to thank you so much for sharing. Can’t wait to try out your Hot Pretzel recipe (in the oven now). :)

    Tammy

  75. Missy says

    THESE WERE AMAZING!!!!!!! I changed a couple things were they were totally minor changes. The only minor changes were that I used white rice flour rather than brown rice flour and I had to mix my dough by hand (OUCH!!). They tasted really similar to Cinnabon cinnamon rolls at the mall…..but better!!!!! I can’t wait to make another batch. Thanks for sharing!! And, for the record, this was the first time I used yeast and proofed it. I didn’t really know what to look for but just waiting until there were tons of bubbles and then mixed in the flour.

    • Missy says

      Sorry for the typos!!!! I sound delirious! :) Meant to say I changed a couple things, but they were only minor changes.

  76. Robin says

    These were so so great. We have multiple food issues in our family, so I made them using a flax egg and hemp milk, and they turned out awesome – and the video was a lifesaver! Thank you!

  77. Erin says

    Rachel, my husband, daugher(extremely intolerant of gluten, unknown if she’s celiac or not) and I are sitting here fat and happy locking our fingers. AMAZING. Truly. Thank you for giving me a recipe to make another “normal” treat for my kiddo!!!!

  78. says

    So I’m not sure if this will even reach anyone needing the advice, but I thought I’d post a comment anyway. I have VERY successfully frozen these! I freeze them right after placing the rolls in the pan, I do not allow them to rise or bake them first. They always turn out beautifully! I defrost the completely in the refrigerator (the counter would be fine too) and then raise them in a very low oven for about 1/2 to 1 hour and then just turn the oven up to 350 and bake them until done (they usually take a while longer because they were chilled, I just keep a close eye on them. ALSO, I wanted to say that I usually bake by weight and I loved that you added weight measurements to your recipe. I have always had success with this recipe BUT, when I used the weight measurements the dough was way too soft and I had to dump it back into my mixer bowl, trying to scrape all I could off the plastic wrap (I would have been funny to watch, I’m sure, cursing and scraping dough off plastic wrap, lol) and added a LOT more flour (btw, they turned out just fine). I have no idea what went wrong but I’m guessing I scoop out a lot more flour when measuring by cup and, for me at least, it seems to produce a much better result. For those with a too-soft dough I’d recommend just adding a bit more flour! Anyway, I did have a point here, it’s to say that this recipe is very versatile, takes well to substitutions, and (again, for me at least) is foolproof! Thanks for the delightful recipe I’ll be making again and again and again……..WAIT, one more thing, use HIGH QUALITY cinnamon, it makes a huge difference!

  79. SarahGee says

    I’ve been GF for about a year now and haven’t had a cinnamon roll for longer than that. I made this recipe an hour ago and the rolls turned out great! I actually did make substitutions for the flours, but it didn’t harm the recipe. I used 1/2 cup each of: white rice flour, ground oat flour (conventional oats don’t bother me), and tapioca starch. I followed the rest of the recipe exactly, including mixing the dough till it was no longer sticky. I only had to use one piece of plastic wrap dusted with tapioca starch, and sprinkled some on my rolling pin. The resulting texture was a cross between yeast bread and cake (maybe the almond flour adds a little chew?). My housemate and I each ate one, and though she is not GF, she said they were the best! Thanks for the great recipe! I will be making these again.

  80. SarahGee says

    P.S. To prevent the cinnamon sugar from falling out of the rolls as I transferred them to the pan, I mixed the softened butter with the cinnamon and sugar before spreading it on the dough like a paste.

  81. Steph says

    These are WAY short on flour. I had to add 2 1/2 cups of flour for them to be rollable. Or the liquid mix needs to be decreased significantly. There is no way I would roll these out with amount of flour listed.

    • says

      I’m sorry you had problems! Usually the reason behind it not being “rollable” is not beating the dough long enough. The GF flours are thirsty but sometimes it takes some convincing (beating) for them to absorb the liquid in full. Did you watch the video? You’ll never get GF rollable dough like regular dough (without it having that stereotypical GF texture anyhow) so it will be harder to work with but shouldn’t be impossible. Being generous with the tapioca starch during rolling helps a lot too.

  82. Rose says

    Hello, i was wondering if there is a substitute for tapioca as i couldnt find it in my area. I couldnt also get baking powder (we are very limited on gluten free products over here). Plz give me an alternative for tapioca and let me know if it can be done eithout baking powder. Could you please also give me the exact measure of the yeast.. Thanks alot and keep up the good work:)

    • says

      You could possibly try subbing the tapioca with corn or potato starch but you may end up with a different texture and possibly needing to use a little more. Corn & potato starch replace each other easily but tapioca is a bit harder to substitute, especially in baked goods. The baking powder is without a doubt necessary. Since there’s no gluten to react with the yeast you’ll get almost no rising without the baking powder and the texture would be totally different. As for the yeast there is about 2 1/4 teaspoons or 7 grams in one packet. I hope that helps a bit, sorry I don’t have better news on the substitutions! Can you order online? I use Vitacost these days for most of my GF flours.

      • Rose says

        We do not have a lot of options here in dubai, and we got one actual organic store to rely on where most of the important products are out of stock. Just heard that tapioca and baking powder should be back in stock next month, ill wait for that… Thanks for your sweet reply and your beautiful blog… Be good!!

  83. Violet says

    So I’m working on these right now, and yes, the dough is super duper soggy. So I added more tapioca and sorghum (I did 50:50 brown rice:sorghum to start), so hopefully it turns out. I did a short rise before putting the dough in the fridge — with other recipes, a first rise usually helps gf dough toughen up a little. I also used almond milk and did not use xanthan gum, replacing it with 2 tablespoons chia seed.

    Nope. Just pulled it out of the fridge and attempted to roll it out, and then roll it up. Complete. Failure. I’m sure it will still taste good, but definitely not rolls. This happened last time I made cinnamon rolls with a different recipe. If I try it again, I shall use less liquid. Shoulda read all the comments.

    • says

      Sorry they didn’t work out for you! Unless you’re subbing it out with another “gum” like guar gum, it’s really hard to replace xanthan gum in a recipe like this. It does the work of holding together all the various ingredients. I once forgot to use xanthan gum for my pie crust and the entire thing fell into a thousand pieces and I had to scrap the entire thing. While chia seeds can gel and sometimes replace eggs, they really just can’t do the same type of work that xanthan gum or guar gum can do which is essentially being the link that holds together the oil & the water (milk in this case) ingredients.

  84. Gillian Fischer says

    I made these last weekend after my boyfriend (he has celiac) bought a gf cinnamon roll at a farmers market that he was so excited about. On our way home we left the dogs in the car for two minutes and they ate his cinnamon roll! So I decided to try and make them. I followed the recipe except used millet flower to substitute almond flour. They turned out fantastic. The instructional video was very helpful and mine came out just the same. Thank you so much for sharing!!

  85. Brenna says

    These are excellent! Start to finish, 1 hour! They rose beautifully. My son can’t have eggs or nuts either so I subbed white rice for the almond flour and egg replacer for the egg. I also added 1 tsp pectin to help with structure. Texture was amazing for gluten free. Dough was sticky and soft out of the mixer but I also noticed it had ‘stretch’ to it. It rolled out extremely easily, I was surprised actually. Thank you, when my husband says something GF is good I know it really is :)

  86. Sarah says

    Great recipe!!

    I attempted gluten-free cinnamon rolls last Christmas and the result was awful. They were dry, crunchy hockey pucks that somewhat tasted like cinnamon rolls but had an awful texture.

    I wanted to do a test-run on these before attempting them for the holidays and I was so pleased. I followed the recipe exactly with the exception of substituting white rice flour for brown since I always have that in the house. I did use a food scale and measured according to the weights listed in the recipe.

    I made everything the night before and I was very surprised how easy it was to do. I followed your directions with the plastic wrap and tapioca starch and didn’t have any problems. I was skeptical when I put them in the pan since they looked like they wouldn’t rise and didn’t rise much the next morning after sitting out but WOW – did they puff up in the oven!

    My husband and kids were just delighted and this is one of the rare gluten-free recipes that you really can not tell the difference between the “real thing” and this.

    I will definitely be making these again for the holidays and will probably try freezing some unbaked. My only comment that my husband actually brought up also was how they were borderline too sweet. That being said, they absolutely meet the expectation of a Cinnabon but I think next time I will pull back a bit on the sugar and maybe reduce it some in the filling and maybe by a 1/3 or 1/2 in the frosting.

    Thanks so much for developing this!

  87. Haley says

    I made these over a month ago for my sister with celiac and they were fantastic! I have a degree in baking and pastry and I was just stumped when coming up with anything gluten free. A lot of people have commented on how wet theirs was. I think the trick is to scoop then level off measuring cups. Also when mixing be sure to mix for quite awhile on high speed to let the flours hydrate. I did about 3 min. Also use tapioca as dusting and use quite a bit! I also used the plastic wrap method. I think chilling dough after you make it is the key. Even with gluten cinnomon rolls the dough is very wet. You can chill the dough overnight then makeup in the morning or like I did I chilled for a good half hour which really made it manageable. Am going to make these again this weekend and then freeze some too! Looking forward to it. Thank you for such an awesome recipe!

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