Cinnamon rolls are the all-time favourite at breakfast or any occasion really, but what makes these extra special is the wonderful cinnamon buttery aroma that sends everyone crazy! I remember finding it so cruel walking past Cinnabon or other bakeries, smelling the freshly baked cinnamon rolls and not being able to buy one due to them being all gluten. Thankfully, this recipe does the trick, and I can indulge from time to time with a gluten-free custom-made cinnamon roll that makes my home smell so similar to a bakery.
I have used this recipe for years using store-bought gluten free plain flour and find that it needs extra flour compared to my homemade blend. Recently, I introduced a new blend that omits cornflour. This blend really agrees in this recipe and makes a perfect dough that isn’t too sticky or runny. If you can source all the ingredients from your local shops, the blend can be found here: homemade gluten-free no-corn plain flour
Otherwise, don’t be alarmed if you need to add more flour if using other blends or store-bought gluten-free flours. Just keep adding more than the 600g of flour until the dough doesn’t stick to your fingers and you can roll it easily.
For the dough:
- 500ml milk, warm to the touch
- 120g caster sugar
- 120g butter, melted
- 2 teaspoons active dry yeast
- 600g store-bought or homemade gluten-free no-corn plain flour
- 2 teaspoons xanthan gum or 3 teaspoons psyllium husk powder
- 1 ½ teaspoons baking powder
- 2 teaspoons salt
For the filling:
- 200g light brown sugar
- 200g butter, at room temperature
- 2 tablespoons cinnamon powder
For the frosting:
- 120g plain cream cheese, at room temperature
- 2 tablespoons butter, melted
- 2 tablespoons milk
- 100g icing sugar, sifted
Step by Step Instructions
1. Start by preparing the dough: Whisk together the warm milk, sugar and melted butter in a medium bowl. If you have a food thermometer, the mixture should ideally be between 38-44 C/ 100-110 F.
2. Sprinkle the yeast over the milk mixture and stir well.
3. Cover with plastic film and allow it to rest in a warm, drought-free place for 10 minutes.
4. Add only 450g of the flour to the yeast mixture. Leave the remaining 150g in another small bowl and set aside.
5. Stir the flour in well, cover and allow the flour-yeast mixture to rest in a warm place for 1 hour.
6. Butter a 27cm-round baking tin (or a square tin with similar measurements). I used a removable collar-style pan for easy removal.
8. Add the remaining flour, xanthan gum or psyllium husk powder, baking powder and salt to the flour-yeast mixture, folding and stirring in well.
12. Spread the cinnamon butter mixture all over the top of the dough by using a spatula. Leave a small gap at the dough edges.
13. Start rolling the dough away from you into a log.
14. Using a sharp knife or dough scraper, evenly slice the log into 5 cm thick pieces.
16. Cover and set aside in a warm place for a final rise of 30 minutes.
18. Bake the rolls for 30 minutes, until golden brown.
22. Using a spoon, drizzle the frosting all over the cinnamon scrolls. There will probably be some excess frosting, keep this to one side to drizzle more on later as the frosting can soak into the rolls and will need more.