These sweet, tender gluten free cinnamon rolls rise quickly and easily, and make the whole house smell amazing. Make weekend mornings special!
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Why I love this recipe
These fluffy rolls are just sweet enough for you to enjoy the delicious icing. The dough is enriched with an egg and butter, making it very tender, and easier to handle and shape. The rolls are so pillowy-soft that your family will never know they're gluten free if you don't tell them.
Warm, fluffy cinnamon rolls just like these were a family staple of mine growing up. They were homemade, but we didn't make them ourselves.
I had an aunt from Sweden who made the best cinnamon rolls. They used to call them “Bia's buns,” and everyone thought that was hysterical. I had no clue why, but I laughed like I was in on it (I got the “Bia part, because that was her name). I just wanted the rolls.
Making gluten free cinnamon rolls in advance
My Aunt Bia's used to make her rolls in these round disposable tins and bake them partially. That way, they could be defrosted, finished in the oven and served fresh any time at all.
Here's how you can make them in advance like Bia used to:
- Prepare and shape the raw rolls, let them rise, and then bake them at 300°F until puffed and very very pale golden, about 15 minutes. This is called parbaking them, so the yeast does its rise and they're set.
- Remove the rolls from the oven, and let them cool completely to at room temperature.
- Cover the dish tightly with freezer-safe wrap, and freeze them.
- Defrost the dish at room temperature, and bake them at 350°F for about 10 minutes, or until the filling is bubbling and the rolls are just starting to brown a bit.
- Let them cool for about 10 minutes before icing or frosting the rolls, and serve warm.
How to make gluten free cinnamon rolls
These step by step photos for how to make this recipe are designed to make it easy for you to imagine exactly how to make these cinnamon rolls at home. For full instructions including exact quantities and a full printable recipe, be sure to scroll down to the recipe card.
Whisk dry ingredients, then add wet
This dough comes together so quickly and easily in a stand mixer with the paddle attachment. Begin by whisking together the dry ingredients (flours, yeast, salt, brown sugar, cream of tartar), and adding the wet ingredients (butter, milk, an egg, a splash of vinegar).
Beat the mixture well
Beat everything together well in your stand mixer. The mixture will clump at first, but just keep on beating until it starts to look a bit whipped and shaggy. To make the dough easier to handle, place it in a sealed container and refrigerate for 20 to 30 minutes.
Roll, fill & shape the dough
To shape the dough, sprinkle it with a bit of flour to smooth it out, then roll it into a rectangle, sprinkling lightly with flour as needed. Spread some soft butter on top, then sprinkle brown sugar & cinnamon. Roll the dough into a coil, and slice with (of all things) dental floss if you have it.
Let the rolls rise, then bake
Place the raw rolls in a greased casserole dish, cover it, & let them rise. You only want them to swell to about 50% bigger than they started. You'll know when the rolls are closer together than they were before. Bake at 350°F for about 25 minutes.
Add frosting, and serve warm!
Let the rolls cool out of the oven for only about 10 minutes before adding icing (a simple milk and sugar mixture) or frosting (a thin buttercream icing). You want the frosting or icing to melt a bit when you spread it on. Let it set briefly, and serve warm.
Recipe tips and tricks
Begin with cold dough
This dough is easiest to work with when it's cold. If you can, place the raw dough in a tightly sealed container (plastic is fine) and refrigerate it for at least 30 minutes before working with it.
When the dough is cold, you'll be much less likely to incorporate a lot of extra flour into it during shaping. If you do add too much flour during shaping, you will lower the hydration ratio of your dough and the yeast won't be able to be active.
Practice patience
If you only take away one piece of advice about baking with yeast, it should be the importance of patience. Of course, you don't want your rolls to overproof (or over-rise), as they'll break apart even before they bake in the oven. But yeast takes time to grow.
Baking with yeast is also very environment-dependent. If the environment in your kitchen is cooler or the air is very dry, the yeast will continue to grow, just more slowly.
Maintain the right temperature
Extremely high temperatures and extremely low temperatures can kill the yeast. Once the dough is about 50% larger than when it started rising, it's considered fully risen.
This type of gluten free yeast dough won't usually double in size during the rising phase. Before it reaches a true doubling, it will start to get pock-marked and overly soft.
The bulk rise, which is the only necessary rise for this dough, should take about 45 minutes. I typically turn on my oven to 300°F and set the covered and shaped dough on top of the range. But if it takes longer than an hour, let it go longer.
Overproofing happens when the dough has proofed too much, not when it's been left to rise for “too long.” There is no “too long” for proofing unless the dough has over-proofed. But if you don't let the dough rise for long enough before baking, it will be dense after baking.
Roll your raw dough 1/2-inch thick
Be sure not to roll your cinnamon roll dough too thin, or the dough will break as you roll the filling inside. Too thick, and you won't be able to fit in enough filling—or get much of a pretty swirl!
Use a dental floss or a very sharp knife for slicing the rolls
To slice the roll cleanly from the coiled log, use a piece of unwaxed, unflavored dental floss. You can also use a a very sharp knife, and saw gently, rather than cutting in one motion, or you'll compress or tear the dough.
Storage & refreshing tips
Storing baked gf cinnamon rolls
Once your rolls are baked, before you add the glaze, you can cool them completely and freeze them in a single layer. Just wrap them first very tightly in freezer-safe wrap, and they warm up perfectly.
Reheating gluten free sweet rolls
If your rolls aren't just out of the oven, we can still make them taste like they are! Try letting them defrost at room temperature until they're no longer frozen in the center, then sprinkle them with some water and refresh them in a 275°F oven or toaster oven.
Ingredients & substitution suggestions
How to replace the dairy
You can try replacing the milk powder with powdered coconut milk. The butter in both the rolls and the filling can be replaced with a vegan butter that softens nicely at room temperature, like Melt brand or Miyoko's Kitchen brand. For milk, use your favorite unsweetened nondairy milk, but make sure it has some fat, like almond milk.
How to replace the egg
Since there is only 1 egg in this recipe, I expect that it would work well with a “chia egg” substitute (1 tablespoon ground white chia seeds mixed with 1 tablespoon lukewarm water and allowed to gel).
How to replace apple cider vinegar &/or cream of tartar
The cider vinegar and the baking soda combine during baking to give the rolls a bit more lift along with the yeast. In place of apple cider vinegar, you can use freshly squeezed lemon juice. In place of cream of tartar, try 1 additional teaspoon of lemon juice and reduce the milk by 1 teaspoon.
Choosing a gluten free flour blend
You really must use one of my recommended gluten free flour blends for this recipe. All of my gluten free recipes are designed to be made with one of my recommended blends, but yeast bread in particular is even more sensitive to flour substitutions.
I highly recommend using Better Batter (or my mock Better Batter) gluten free flour blend in yeast bread applications like this. I have successfully made this recipe with both Cup4Cup and my Better Than Cup4Cup blends, though, and the rolls are fluffier but the recipe still works.
Make sure you're using milk powder or buttermilk powder and not liquid buttermilk, or your dough will be too sticky to handle.
FAQs
No! Cinnamon rolls that aren't made specifically to be gluten free aren't safe on a gluten free diet. You need to use this recipe, or another one like it, made with reliably gluten free ingredients.
Patience is the #1 virtue in yeast bread baking! Overproofing is a matter of not rising enough, not rising for too long, so don't fear overproofing. Just cover your raw dough properly to avoid its drying out, measure your water by weight so you don't undermeasure it, and wait!
If you didn't make any changes to the recipe as written, used one of my recommended gluten free flour blends, and measured by weight, you likely either added too much additional flour during shaping, or didn't let your rolls rise long enough before baking.
Here are some questions to ask yourself as you troubleshoot:
Did you use Better Batter classic blend GF flour, and measure by weight? Not all gf flour blends are created equal, particularly for yeast applications. Did you use buttermilk or milk powder, and not liquid buttermilk? That is a relatively common error and will lead to overhydrated dough.
Dry cinnamon rolls were maybe overbaked, were dense because you added too much flour during shaping, or absorbed too much moisture because you used a poorly balanced flour blend.
Yes! To use active dry yeast, you'll need 25% more yeast (here, that would be a total of a scant 8 grams of active dry yeast), and dissolve the yeast first in some of the milk before adding it to the mixture.
Gluten Free Cinnamon Rolls Recipe
Equipment
Ingredients
For the rolls
- 3 cups (420 g) all purpose gluten free flour blend (I highly recommend Better Batter; please click thru for full info on appropriate blends), plus more for sprinkling
- 2 teaspoons xanthan gum omit if your blend already contains it
- ¼ cup (36) tapioca starch/flour
- ½ cup (43 g) dry milk powder or buttermilk powder; make sure it's powder, not liquid!
- 2 teaspoons (6 g) instant yeast
- ¼ teaspoon cream of tartar
- ¼ teaspoon baking soda
- 2 tablespoons (26 g) packed light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon apple cider vinegar
- 4 tablespoons (56 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 ¼ cups (10 ounces) warm milk about 95°F (plus a bit more, only as necessary)
For the filling
- 4 tablespoons (56 g) unsalted butter at room temperature
- ¾ cup (164 g) packed light brown sugar
- 1 teaspoon ground cinnamon
For an optional glaze
- 1 cup (115 g) confectioners' sugar sifted
- 1 tablespoon milk any kind, plus more by the 1/4 teaspoonful
For an optional frosting
- 6 tablespoons (84 g) unsalted butter at room temperature
- 2 cups (230 g) confectioners' sugar sifted
- 3 tablespoons heavy whipping cream at room temperature, plus more as necessary
Instructions
- Grease a 9-inch x 13-inch casserole dish and set it aside.
Make the dough.
- In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, tapioca starch, milk powder, yeast, cream of tartar, baking soda and sugar in the bowl of your stand mixer. Whisk to combine well with a separate, handheld whisk.
- Add the salt, and whisk with a separate whisk again to combine well.
- Add the cider vinegar, butter, and egg, and milk, and mix to combine well.
- Turn the mixer up to high and let it work for about 3 minutes. If necessary to help the mixture become smooth and cohesive, add more milk by the drop, only as essential to bring the dough together.
- The dough will be moist but continue to mix until the dough starts to pull away from the sides of the bowl in spots.
- To make the dough easier to handle, transfer it to a sealed container and refrigerate it for 30 minutes.
Roll out the dough.
- Turn the chilled dough out onto a flat, lightly floured surface. Sprinkle it with some extra flour and knead it gently until it’s somewhat smoother.
- Divide the dough in half, and place one half under a tea towel to prevent it from drying out.
- Using a rolling pin and sprinkling lightly with flour as necessary to prevent sticking, roll the remaining half of dough into a rectangular shape about 1/2-inch thick, and about 9 inches wide x 12-inches long.
Add the filling and shape the dough, one piece at a time.
- Beginning with the first piece of dough and using an offset spatula or spoon, spread half of the softened butter all around the rectangle, leaving 1-inch border clean all around.
- Sprinkle with half of the brown sugar evenly on top of the butter and pat the brown sugar down lightly with your fingers to help it stick to the butter. Sprinkle the cinnamon evenly on top of the sugar.
- Starting at a short side, roll the dough tightly into a coil. Using a piece of unwaxed dental floss or thread or a very sharp knife, cut rolls in cross-section each about 2-inches wide.
- Place the rolls in the prepared baking pan, about 1-inch apart. Apply even pressure to the top of each roll with your fingers to compress the coil about 1/3 of the way down.
- Repeat the process with the other half of the dough, and the other half of the softened butter and brown sugar.
Let the rolls rise.
- Cover the pan with lightly oiled plastic wrap and set in a warm, draft-free location to rise until about 150% its original size. It should take about 45 minutes, but may take longer in a cold, dry environment.
Bake the rolls.
- When the dough is nearing the end of its rise, preheat your oven to 350°F. Remove the plastic wrap and place the pan in the center of the preheated oven.
- Bake for about 20 minutes or until the cinnamon rolls are risen, just beginning to brown on top and cooked all the way through. Remove from the oven and let the rolls cool for about 10 minutes.
- If you plan to add the glaze (or frosting), make it right when the rolls come out of the oven so you can add it when they're still warm.
Make the (optional) glaze.
- In a small bowl, place the confectioners’ sugar and milk. Mix well, until a thick paste forms.
- Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze.
- Drizzle the glaze on top of the warm rolls and allow to set briefly before serving.
Make the (optional) frosting.
- In a medium-size bowl, place the butter and confectioners' sugar, and use a handheld mixer to beat first on low speed until well-combined.
- Increase the mixer speed to medium. The mixture will first clump, and then smooth out.
- With the mixer running, add 2 tablespoons of cream to thin the frosting so it's easily spreadable. Add more cream if you'd like a thinner, more spreadable frosting.
- Spread the frosting generously on top of the warm rolls and allow to set briefly before serving.
Notes
Nutrition
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Gluten Free Cinnamon Rolls Recipe
Equipment
Ingredients
For the rolls
- 3 cups (420 g) all purpose gluten free flour blend (I highly recommend Better Batter; please click thru for full info on appropriate blends), plus more for sprinkling
- 2 teaspoons xanthan gum omit if your blend already contains it
- ¼ cup (36) tapioca starch/flour
- ½ cup (43 g) dry milk powder or buttermilk powder; make sure it's powder, not liquid!
- 2 teaspoons (6 g) instant yeast
- ¼ teaspoon cream of tartar
- ¼ teaspoon baking soda
- 2 tablespoons (26 g) packed light brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon apple cider vinegar
- 4 tablespoons (56 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 1 ¼ cups (10 ounces) warm milk about 95°F (plus a bit more, only as necessary)
For the filling
- 4 tablespoons (56 g) unsalted butter at room temperature
- ¾ cup (164 g) packed light brown sugar
- 1 teaspoon ground cinnamon
For an optional glaze
- 1 cup (115 g) confectioners' sugar sifted
- 1 tablespoon milk any kind, plus more by the 1/4 teaspoonful
For an optional frosting
- 6 tablespoons (84 g) unsalted butter at room temperature
- 2 cups (230 g) confectioners' sugar sifted
- 3 tablespoons heavy whipping cream at room temperature, plus more as necessary
Instructions
- Grease a 9-inch x 13-inch casserole dish and set it aside.
Make the dough.
- In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, tapioca starch, milk powder, yeast, cream of tartar, baking soda and sugar in the bowl of your stand mixer. Whisk to combine well with a separate, handheld whisk.
- Add the salt, and whisk with a separate whisk again to combine well.
- Add the cider vinegar, butter, and egg, and milk, and mix to combine well.
- Turn the mixer up to high and let it work for about 3 minutes. If necessary to help the mixture become smooth and cohesive, add more milk by the drop, only as essential to bring the dough together.
- The dough will be moist but continue to mix until the dough starts to pull away from the sides of the bowl in spots.
- To make the dough easier to handle, transfer it to a sealed container and refrigerate it for 30 minutes.
Roll out the dough.
- Turn the chilled dough out onto a flat, lightly floured surface. Sprinkle it with some extra flour and knead it gently until it’s somewhat smoother.
- Divide the dough in half, and place one half under a tea towel to prevent it from drying out.
- Using a rolling pin and sprinkling lightly with flour as necessary to prevent sticking, roll the remaining half of dough into a rectangular shape about 1/2-inch thick, and about 9 inches wide x 12-inches long.
Add the filling and shape the dough, one piece at a time.
- Beginning with the first piece of dough and using an offset spatula or spoon, spread half of the softened butter all around the rectangle, leaving 1-inch border clean all around.
- Sprinkle with half of the brown sugar evenly on top of the butter and pat the brown sugar down lightly with your fingers to help it stick to the butter. Sprinkle the cinnamon evenly on top of the sugar.
- Starting at a short side, roll the dough tightly into a coil. Using a piece of unwaxed dental floss or thread or a very sharp knife, cut rolls in cross-section each about 2-inches wide.
- Place the rolls in the prepared baking pan, about 1-inch apart. Apply even pressure to the top of each roll with your fingers to compress the coil about 1/3 of the way down.
- Repeat the process with the other half of the dough, and the other half of the softened butter and brown sugar.
Let the rolls rise.
- Cover the pan with lightly oiled plastic wrap and set in a warm, draft-free location to rise until about 150% its original size. It should take about 45 minutes, but may take longer in a cold, dry environment.
Bake the rolls.
- When the dough is nearing the end of its rise, preheat your oven to 350°F. Remove the plastic wrap and place the pan in the center of the preheated oven.
- Bake for about 20 minutes or until the cinnamon rolls are risen, just beginning to brown on top and cooked all the way through. Remove from the oven and let the rolls cool for about 10 minutes.
- If you plan to add the glaze (or frosting), make it right when the rolls come out of the oven so you can add it when they're still warm.
Make the (optional) glaze.
- In a small bowl, place the confectioners’ sugar and milk. Mix well, until a thick paste forms.
- Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze.
- Drizzle the glaze on top of the warm rolls and allow to set briefly before serving.
Make the (optional) frosting.
- In a medium-size bowl, place the butter and confectioners' sugar, and use a handheld mixer to beat first on low speed until well-combined.
- Increase the mixer speed to medium. The mixture will first clump, and then smooth out.
- With the mixer running, add 2 tablespoons of cream to thin the frosting so it's easily spreadable. Add more cream if you'd like a thinner, more spreadable frosting.
- Spread the frosting generously on top of the warm rolls and allow to set briefly before serving.
Notes
Nutrition
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Paris says
Hi!
I was wanting to try your recipe but can only have natural sugars like coconut sugar or maple syrup. Would I be able to substitute the normal sugar with these using the same measurements?
Thanks a million!
Nicole Hunn says
Hi, Paris, the roll dough itself is actually pretty low in sugar, and I think you should be fine replacing the light brown sugar with coconut sugar gram for gram. Just make sure the coconut sugar isn’t very coarse or dry as coconut sugar tends to be. The frosting or icing will harder with unrefined sugars, but you might actually want to try using Lankato brand monkfruit sugar alternatives, since they come in all different varieties, including a powdered sugar alternative. I can’t promise results, but I like your odds!
Leigh says
Can I substitute for dairy for powered coconut milk?
Nicole Hunn says
Hi, Leigh, yes! that should work. For details, please see the text of the post under the heading “How to replace the dairy”
Deanne says
Your flour does not have xanthum correct? And what about the other 2 you recommend?
Nicole Hunn says
That’s correct, Deanne. Nicole’s Best does not contain xanthan gum, which allows you to customize how much to use for each type of recipe (which you will do using the Nicole’s Best usage guide. Cup4Cup and Better Batter both already have xanthan gum, which you can see in their ingredient lists.
Beloved says
Hello!
Can I substitute buttermilk in this recipe?
Thanks!
Beloved
Nicole Hunn says
Hi, Beloved, I’m afraid you can’t use buttermilk instead of milk in this recipe, since buttermilk has much less moisture than regular milk, so the rolls would come out dry.
Beloved says
Thanks!
rita marlowe says
I’m confused. When you told Beloved to stick with whole milk, not buttermilk, were you referring to the liquid milk or the dry buttermilk powder? There are two kinds of milk listed in the recipe.
Nicole Hunn says
There is only one kind of liquid milk listed in the recipe, Rita, which is whole milk. You need buttermilk powder orpowdered milk for that ingredient, and then liquid cow’s milk, which should not be replaced by liquid buttermilk.
Jim Lindgren says
Nicole, I just put together my 3rd batch of cinnamon rolls and I am very confused by what is happening. Thee first batch I used you Better Batter with most likely Bob’s flours. The next time I used superfine from Authentic foods and the dough was very dry. So dry that I did not get any rise. I just made the third batch and the dough was the same, very dry. But this time I added milk until the dough was soft. I didn’t keep track of how much milk but was probably over a 1/4 cup. Any ideas about what is happening. I am using a scale and everything is carefully measured.
I love your website and used many of you recipes with great success.
Nicole Hunn says
Jim, my guess is that you measured one or more of the flours inappropriately if you had success previously. When making one of my mock blends, it’s very easy to lose track and measure something wrong, unfortunately. Also, if you made any ingredient substitutions and/or didn’t measure by weight. The recipe does, however, indicate that you should add more milk as necessary to achieve the proper dough consistency, though.
Victoria says
What changes should I make in this recipe of I am using your flour (Nicole’s Best)?
Nicole Hunn says
Hi, Victoria, thank you so much for giving Nicole’s Best a try! The only change you need to make is to follow the Nicole’s Best Usage Guide amount of xanthan gum to use in this recipe. Since this is yeast bread (and not pizza), you’ll need 1 teaspoon xanthan gum per cup of flour. Since there are 3 cups of flour, you’ll use 3 teaspoons of xanthan gum (or 1 tablespoon). You’ll still add the additional tapioca starch and milk powder as ingredients, just as the recipe states. I hope that’s helpful!
Amy says
Adapted the recipe for high altitude and they are wonderful! Balanced flavor, great texture, and the house smells like heaven!
Nicole Hunn says
That’s so great to hear, Amy! Would you be willing to share what adjustments you made to make it suitable for altitude? I am so often asked what adjustments to make but since I can’t recreate the condition, of course, I can’t really give advice.
Amy says
Sure! Though I should mention we are at 7,800 ft. These adaptations are suitable for this elevation, but maybe not a lower one. King Arthur’s website has terrific information on high altitude baking, starting at 3,500 ft.
For the dough, I added 1/4 c gf flour and 1 more egg. I decreased baking soda to 1/8 tsp and decreased sugar by 1 teaspoon. I held back 1/4 cup of the milk, just to be sure the dough was not too wet, but ended up using it.
For baking, I increased temperature to 365 and decreased time by 7 minutes.
I’ll be making these again! Thank you for sharing this recipe!
Nicole Hunn says
Thank you so so much for sharing all of that, Amy! That’s so useful since it’s so specific. I have always sent readers over the years to King Arthur’s website for info on high altitude adjustments, and readers have always said that their “usual” adjustments work in my recipes. But it’s always great to have specific, first-hand info on a particular recipe. Thank you again!
Mimi says
Nicol, I have poor vision and just read your Cinnamon role recipe with yeast, I must have missed something because the yeast I buy here here needs gluten.
Mimi
Nicole Hunn says
Hi, Mimi, brewer’s yeast is gluten-containing, but baker’s yeast is not, although you need to be careful and only buy the right brands. Please see my post on is yeast gluten free for a full explanation.
Aneel Gupta says
These gluten-free cinnamon rolls look so delicious, Nicole! I love how detailed your instructions are, especially the tips for working with cold dough and cutting with dental floss. Thanks for sharing this amazing recipe.
Ari says
This recipe was easy to follow! I did everything on a scale and did not run into any issues as far as making them went. However they would not rise, so I finally baked them and they just weren’t right since they never rose and weren’t thick enough. I used better batter, should I be using the bread flour? Or alternatively can I let these rise overnight in the fridge?
Nicole Hunn says
If they didn’t rise, I would check your yeast to be sure that it was fresh and check for other ingredient substitutions. If you used active dry yeast instead of instant yeast, you would have had to hydrate it first and use 25% more yeast by weight. In addition, rising is a function of time, and unless you dried out the dough by using too much flour during shaping (something that is unfortunately quite common), and used enough fresh yeast in the right way, you probably didn’t let the rolls rise long enough. No, I don’t recommend your letting them rise in the refrigerator overnight as they will likely overproof and deflate.
Ari says
Thank you Nicole! I appreciate all of the tips, I am determined to get it right!
Carlisa says
I am confused, I clicked on a link in Pinterest for 2- Ingredent GF Cinnamon Rolls and it brought me here. I love and make these- your regular GF cinnamon rolls all the time, but this recipe has way more than the two ingredent ones. I was thinking this was for the ones like the WW two ingredent dough. Am I missing something about how to get to the recipe I was looking for?
Nicole Hunn says
Hi, Carlisa, so sorry for the confusion, that recipe has moved to another location on the blog. Here is a link to the 2 ingredient cinnamon rolls.
Maggie says
Hello,
I want to make these for a group trip to California. Can I make the dough ahead of time, freeze it and bake it a few days later after being in a cooler on the road trip? It will always be cold or in a fridge but wanted to make them the morning of our first day. Thank you!!
Nicole Hunn says
I don’t recommend that I’m afraid Maggie, no. In my experience, they don’t hold their shape very well when you shape them in advance, and the dough also tends to dry out. For tips on how to make them ahead, please see the text of the post under the heading “Making gluten free cinnamon rolls in advance”
Maggie says
Thank you.
Hugo Christopherson says
It was so good I made 20 of them
JANICE SHERIDAN says
Very good cinnamon rolls. I followed the recipe exactly, weighing everything. I found the dough was not coming together to “pull away from the sides of the bowl in spots”. After about 6 minutes, I stopped the machine and gathered the dough together to form a ball.
Also, I could either roll the dough to a 9×12″ rectangle and disregard the instructions for the 1/2″ thickness, or I could roll the dough out to 1/2″ thickness and go from there, which is what I opted to do. The dough would have been too thin otherwise.
However, despite all, the result is a very good cinnamon roll. Thank you for the recipe.
Louis says
The same exact things happened to me. The dough pulled away at first but then after three minutes was sticky. I collected and the flour added during kneading reduced the stickiness. The 9×12 size and 1/2” height conundrum occurred and I chose the 1/2” as well. There wasn’t nearly enough dough for a 9×13 pan, particularly with 2” width strips. I used Bob’s Red Mill flour blend which shouldn’t affect the dough volume.
Nicole Hunn says
Yes, Louis, using Bob’s Red Mill flour blends will affect every single aspect of the recipe, including the shape and size of the dough. It simply will not work in my recipes and will perform particularly poorly in yeasted applications like these cinnamon rolls. It simply doesn’t work. Please see the text of the post under the heading “Choosing a gluten free flour blend” and the associated links for a full discussion.