I think I’ve posted this recipe before, but if not, I should have. This recipe has never failed me, and I made it again this morning. Super doughy, not heavy or gritty and oh-so-yummy. I was motivated enough to take pictures this morning! And yes, these have no yeast! No waiting for them to rise!
Sure fire, never miss, without a doubt the best gf Cinnamon Rolls
1/2 cup white rice flour (not sweet rice)
1/4 cup tapioca flour
3/4 cup potato starch (NOT POTATO FLOUR. TRUST ME, THERE IS A DIFFERENCE!)
2 teaspoons baking powder
1/2 teaspoon xantham gum
1/2 teaspoon salt
1 Tablespoon sugar
2 eggs
1/3 cup vegetable or canola oil
1/2 cup milk
3 Tablespoons melted butter
2 teaspoons cinnamon
1/2 cup sugar
Icing
1 cup powdered sugar
1/4 teaspoon vanilla
1 Tablespoon milk
Preheat oven to 400 degrees.
In a small bowl, mix cinnamon and 1/2 cup sugar and set aside. In another bowl, mix together the rice flour, tapioca, potato starch, baking powder, xantham gum, salt and 1 T sugar. I usually run a whisk through it to thoroughly combine.
In a seperate bowl, mix the eggs, oil and 1/2 cup milk. Add to the dry ingredients and blend thoroughly. Your dough will be VERY wet.
Spray a piece of waxed paper or plastic wrap (I use plastic wrap) about 20″ long with non-stick vegetable spray. You want it sprayed well so that the dough doesn’t stick.
Spray a spatula with non-stick spray and spread the dough out onto a 10 x 14 rectangle (I never really measure – just long enough so that the dough isn’t too thin). Drizzle the melted butter over the dough. Sprinkle cinnamon and sugar over the buttered dough.
Carefully start to roll the dough over until a log is formed. When you get towards the end, flip the end that hasn’t been rolled (furthest from you) back over the part that is already rolled (the part closest to you). (Does that make sense? See the pictures below if not) Spray a knife with non-stick spray and cut into pieces (I got about 8 pieces today).
Options: You can now bake in individual muffin pans that have been sprayed, or put into a sprayed 8 x 8 pan.
Bake 15-18 minutes.
While it is baking, combine the powdered sugar, milk and vanilla for the icing. Drizzle the icing over the rolls after they come out of the oven and are still warm.
Trust me, this is a no-fail recipe. I know, it’s a lot of claim to stake, but the only time it didn’t work was when I used potato flour instead of potato starch.
Enjoy!.
Rolled out dough with the melted butter. One side has the cinnamon/sugar mixture on it, the other side is still all melted butter.
Rolling out the dough
Rolling out the dough. Gently roll that last part that is unrolled back over the already rolled part.
Pre-baked rolls
Ready to eat!
GFS
Steve, you are just evil dude!!!! These look AMAZING!!!! oh my gosh!! i AM drooling and it’s almost midnight! I’m so making these sometime soon!!!
OmGooeyGoodness!
Yum
Oh, yea…. I was gonna wait until tomorrow to make my muffins… and i just don’t think I’m going to be able to do that now. oh boy… sugary, gooey goodness coming right up!
Thanks for the inspiration again!
-Kate
Now that is some yummy gluten-free gooeyness.
–Catherine
http://www.aglutenfreeguide.com
Oh! What a tragedy, I’ve already started cookies, so my baking plate is full today. Now I’m going to have to wait until next weekend to make these! They look INCREDIBLE!
Oh, they look divine!!!
Steve, I’m so glad you made these! I have been trying and trying to make cinnamon rolls, but they are always tough. My friend asked me to post a recipe when I figure it out because her mother in law is celiac too and is craving them. I am just going to refer her to your blog! I am absolutely going to bake these up for myself as well!! Also, is it correct that there is no yeast? Just baking powder? So basically, the size I cut them into will pretty much be the size they come out as… sounds great, no proofing time!
Steve, these look incredible! Have you tried freezing them before baking? I would love to be able to have a few pans ready to thaw & pop in the oven. Thanks for your blog!!
What lovely buns! I’ve just finished scoffing my second one, they were delicious! I couldn’t slice the batter though, it was a bit toooooo wet, I had to scoop the portions into the pan as best I could. They ended up a bit like cinnamon-sugar swirled muffins. I think that UK baking powder is stronger (or at least has a stronger flavour) than US stuff, but the texture was fantastic! I’ll definitely be making them again, thanks so much for sharing the recipe!
[...] cinnamon rolls – Now, of course, I am quite the fan of my cinnamon rolls. But for gluten free packaged cinnamon rolls, Udi’s helps out any craving you are having. [...]
Steve,
These look heavenly. I made a similar recipe awhile back and blogged about them at my GF blog. I will definitely have to try your version and do a comparison taste test! They look quite similar – it’s so cool to see that you can get the same (or close) results with different types of flour. Thanks for the post!
Ellen
[...] Free Steve’s Surefire, Never Miss Cinnamon Rolls. Steve’s recipe puts Cinnabon to shame. I love to visit Steve’s “Rants” [...]
I just tried these, and they taste amazing
…. my only problem was the dough was so wet that when I transfered from the plastic wrap to the muffin tin…..they didn’t stay cinnamon rolls…. more of cinnamon piles, lol….like I said they still taste great, but did I do something wrong, are they supposed to be like this, or could it be high altitude? (i just moved to a high altitude location from south eastern VA (at sea level) so I don’t know if it could be that…
You didn’t do anything wrong. The dough IS very wet, that’s part of the problem. But whether they’re rolls or piles, they do taste good, don’t they?!
[...] Free Steve has step by step pictures of his “sure fire, never miss” cinnamon rolls. They have white rice flour, potato starch, tapioca flour, baking powder, and xantham [...]
WOW! these turned out great! they looked like a disaster going into the oven, and i was bummed, but they came out of the oven PERFECTLY. i substituted 1/3 c. melted butter for the oil. this recipe is a staple in our family now. thanks steve!
these look great! im looking for a good recipe for my brother who loves cinnamon rolls, but he also has a lactose problem. being new to the gf and lactose cooking and baking world is there anything i could substitute the milk with? like maybe rice milk? thanks for any help. i would love to make these for him, and i may have to try them they look so good = )
actually i adjust the milk from 1/2 cup down to a tbsp or two just until the mixture forms into a ball and the dough was more easily workable and formable and then you can make cinnamon the usual ole fashioned way. And they still taste awesome, with all the moisture in oil and eggs bring you don’t need too much milk. Awesome recipe steve never would have thought about potato starch, thanks again.
Looks great — And no fancy mixer plus dough hook involved?? I imagine an extra pinch or two of gf flour for
high altitude?
Thanks. I will have to check out your blog from time to time.
Not a newbie, but always trying to find the scoop on what’s good and gluten free and what’s not (in a gluten-filled world)
These look so good! Can I use flax seed instead of the eggs, or will that ruin it?
Starsweet, I’m not sure. My theory is try it and see what happens! Keep me posted. As with any gf recipe, it’s all a trial and error at first!