I made some gluten-free cinnamon rolls the other day and a few people asked that I post the recipe. Just a word of warning, though they got great reviews around here, if it’s the first thing you are making gluten-free, you can’t expect them to be exactly the same. They won’t unroll the way a cinnamon roll made out of wheat will. They don’t rise and puff up. So they actually might seem more like mini-cinnamon rolls to those used to the mainstream ones.
Another note– I used a mix. Now, using a mix in the gluten free world isn’t exactly the same as the dump and pour mixes of glutendom. The mix we used was Namaste “Biscuits, Pie Crusts and More.” I love this mix, and this brand has a dedicated facility and their xanthan gum is not sourced on corn (you’ll know what that’s about if it matters for you or your kids). So I like the brand, I think they are trying to be sensitive to the needs of those of us that don’t eat certain ingredients.
Many of their mixes don’t work well without egg, but this mix doesn’t call for it, so since I don’t eat eggs, that isn’t an issue for this recipe.
Anyway, yes I used a mix, but there is still some love you gotta put in to make these come out well.
As a kid, we always ate Orange Danish Rolls out of the can by Pillsbury. Full of high fructose corn syrupy, aluminum whatchamcallits, and hydrogenated oils. YUM-O!
And Azita loves, adores, anything made with cinnamon.
Thus, this Saturday morning’s gluten, dairy, egg, cane sugar, soy and corn free cinnamon rolls were really inevitable.
I play around with recipes and am not good at amounts, but I’ll try:
I took about 3 cups of the Namaste Biscuit Mix,a teaspoon or so of cinnamon, added a table spoon of maple syrup (honey would be fine), and plopped in 2 or 3 heaping tablespoons of Spectrum Palm Shortening. It is thick and white and like crisco, but organic, non-hydrogenated and free of soy/corn/canola or any other oil but palm.
Then I add just a little bit of water at a time– probably starting with 2 tablespoons. You do not want a batter, you want a dough. I use a fork and mix it all up and the corseness of the flour helps the shortening and honey distribute evenly. I had to add maybe another tablespoon of water. I just keep riding the fork round the side of the bowl so it incorporates all the ingredients. It should be able to be picked up and rolled in to a big ball. It wasn’t sticky.
Now the love and gentleness are important.
I plop my ball onto a glass or ceramic surface and just flatten to a 3/8″ square with my hands. Bigger than 1/4″ but smaller than 1/2″. Rolling it is hard with gluten-free stuff, at least for me. So I gingerly shape it to a square and mush it down.
I sprinkle cinnamon around. You could add cane sugar here if you wanted to, but we let the sweetness come from the glaze and the little but in the dough.
Roll it up– I started from the outer edge and worked toward myself, just slowly, lovingly, gently, pulling up the pieces that stuck to the surface as needed.
Then cut them into pieces and baked at 350 for more than 20 minutes, but less then 30. Until they were done. Sorry I’m not more specific. It’s not one of my strong suits in the kitchen.
The glaze. What makes it, really. I took creamed honey, which is practically like a glaze into itself, and mixed it with the juice of a fresh orange. Less juice than honey, so it was still thick.
So that’s what we did. It wasn’t perfect or done by a great gluten-free chef, but we ate them up.