These Gluten-Free Yeast Cinnamon Rolls are absolutely scrumptious. I like them as is, but you can fancy them up with a drizzle of icing. They take about two hours from start to finish: 35 minutes prep, 45 – 60 minutes rising time, and 25 minutes baking time. The recipe makes a dozen cinnamon rolls.
Ingredients
- 2 ¼ t yeast (or one packet)
- 1 t sugar
- 1 C warm water
- ½ C milk
- 2 T butter
- 1 t vinegar
- 2 C brown rice flour OR white rice flour (or combo of both)
- ¾ C potato starch
- ½ C tapioca starch
- 1 T psyllium husk (ground)
- 1 ½ t xanthan gum
- 1 t baking soda
- ¼ t salt
Filling Ingredients
- 1 T butter, melted
- ¾ C brown sugar
- ¾ C chopped pecans
- 1 – 3 t cinnamon (use one teaspoon if you prefer a light cinnamon taste, and up to three for a more intense cinnamon flavor)
Directions
Start by proofing the yeast. Put the yeast in one cup of warm water (about 105 degrees) – it should feel very warm on your wrist. Leave the yeast to proof (foam up and activate) while you prepare your other ingredients.
Scald the milk. I heat it in our microwave until it starts to bubble on the edges. For most microwaves, this will be 30 – 45 seconds. After you’ve heated the milk, put your two tablespoons of butter in the milk to melt. Add 1 teaspoon vinegar. Set aside.
Mix all your dry ingredients together in one bowl.
In a large bowl, combine the yeast and milk mixture. Add the dry ingredients from the other bowl. Mix with a spoon and then switch to mixing with your hands. Form a ball with the dough.
With a rolling pin, roll the dough out into a 12 x 18 inch rectangle. Dust with rice flour as needed to keep rolling pin from sticking to dough. Brush with 1 tablespoon melted butter. Mix together filling ingredients (brown sugar, pecans, and cinnamon and spread over dough. Lightly press the filling into the dough with your rolling pin.
Use your hands to roll the dough into a log, starting from a long side. Slice into 12 equal rolls. Set rolls in parchment covered or greased 9 x 11 baking dish. Put the pan in a warm place to rise for 45 – 60 minutes. The cinnamon rolls will get about 25% bigger during the rising time.
Preheat oven to 350 degrees.
Bake your Gluten-Free Yeast Cinnamon Rolls for about 25 minutes or until tops just start to get a little golden. If you want to put icing on them, you can use the directions for icing found in my recipe for Gluten-Free Pumpkin Scones with Maple Icing.
Enjoy!
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