Gluten Free Cinnamon Rolls

This is one of those recipes I have had on my ‘to do’ list for a while.

There is always cake in the house – believe it or not – and its so easy to bake those easy ones, the quick wins that puts a cake in the box. But just occasionally I have to force myself to create a bake that challenges me. As we have challenges that we must face in life, they do not go away. In fact, left, a challenge can get worse the longer it’s left. A little like that problem you have sitting on your shoulder. Left too long it becomes insurmountable.

This would in fact make a great pudding! And if there is anything left the following day, it’s better warmed up.  Finding a small enough dish is key, as the dish needs to support the size of the cut rolls once cut after the first prove. I found that not having the gluten, the structure isn’t there and the dish supports the rolls whilst baking. Something ceramic around 20x15cm and 3cm deep.


Start to finish this should take around 4 hours which includes the proving and baking. Ensuring you have a warm place in the room to ensure an even prove and pre heat the oven set to gas 4/350F/180c

The Cinnamon Roll –

300g gluten free plain flour

50g caster sugar

pinch of salt

2 teaspoons of dried fast action yeast (I used allinson easy bake yeast and use 1 of these sachets)

level teaspoon of xanthum gum

50g soft butter

4 tablespoons vegetable oil

100ml warm milk (30 seconds in the microwave, body hot, too hot and the yeast will die and too cold and nothing will happen and it’ll have to be proved for too long)

1 egg

Teaspoon of vanilla extract

Filling –

140g soft brown sugar

6g cinnamon

50g very soft butter

Small amount of milk for brushing.

The topping –

180g Full fat cream cheese

100g icing sugar

30g diced soft butter

1/2 teaspoon vanilla extract and a dash of cinnamon.

Into a mixing bowl pop in the gluten free flour, sugar, salt, xanthum gum, easy-bake years and the soft butter. Mix until you have a fine mix of breadcrumbs. Tip in the egg, milk, oil and vanilla, beat to mix and then beat for about 3 minutes. Stopping half way to scrap the bowl.

Cover the bowl with film and leave to prove for at least 2 hours, in the warmest place you can find. I found the top of the oven did best for me.

Whilst waiting for the prove – it doesn’t rise much but it does get air in, which is th important thing – you can make the filling. All you need to do is mix the sugar and the cinnamon. The butter we’ll use to spread. Put the kettle on and enjoy it until the time is up.

Once the 2 hours are up, place a sheet of greaseproof on to your surface – it needs to be about 16″ long and as wide as the sheet. Take the dough and gently roll it out to about to about 10″ wide and about 16″ long. Spread the dough with the soft butter and then sprinkle with the sugar mix. Then using the greaseproof as a guide roll the dough up into a long cigar/ Swiss roll. Not too tight as the dough will rise a fraction.

Using a sharp knife cut the dough into 8 satisfying pieces and place into your ceramic dish with the cinnamon facing up. Cover and leave to prove again for about an hour more. Brush with some milk and bake for about 25 – 30 minutes. Whilst the rolls are in the oven make the topping.

Literally put all the topping ingredients into a bowl and whisk for a couple of minutes until soft and smooth. And then quite simply smoother the cinnamon rolls in the cream cheese topping the minute the rolls come out of the oven. Leave it to cool a little before serving and allow the topping to seep into the rolls just a little…Serves about 6, but that depends on your serving size..



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