Gluten Free Cinnamon good, you won't believe its not gluten!

This recipe mimics those rolls you find in the mall.  I don't need to name them do I? LOL...

Look at this long list of ingredients.  Intimidating right?  Its not really.  I used my microwave for many steps in this recipe.  While you are bothering, why not make a double batch and freeze half?

What inspired me to create such a masterpiece?  Well, just the other day my sweet daughter woke up and asked for something special.  She stuck her finger in the air and started to draw a swirl pattern.  She said, "Mommy, can I have a roll like this?"  How could I say no?!?!  So I re-invented the wheel and created a new recipe just for her.  I have a recipe for pumpkin cinnamon rolls on my blog but that is not what I was after this time.  My goal was for it to resemble the rolls you purchase at Cinnabon.  My sister and brother were over at lunch and they tried some rolls too.  For some odd reason my brother kept asking if they were store bought and wanted to know what store sells these.  Umm, no you can not buy gluten free in this town.  Especially not baked goods.  "WHAT," he says, "THIS IS GLUTEN FREE".  I can't believe it's not Gluten!  Famous last words.

This is my pumpkin roll picture!
I forgot to snap a pic of this recipe, I will next time.

2 Tablespoons butter or Margarine
1 Tablespoon Table Syrup
1/4 cup Brown Sugar
1 cup Pecans, finely chopped

Cinnamon Roll:
1 Tablespoon Yeast
3/4's Warm Buttermilk (Water or Yogurt can be used successfully)
1/4 cup White Sugar
4 Tablespoons butter or Margarine
1/4 cup Light Olive Oil
1 Tablespoon Vanilla
1 Egg
2 cups Gluten Free Flour Blend
1/2 cup Millet Flour (or another heavier type flour like Sorghum)
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
2 teaspoons Xanthan Gum
1/2 teaspoon Salt
2 Tablespoons of Jell-O Instant Pudding
    (because you know I have to put this in everything!!! ;-)

4 Tablespoons butter or Margarine
1/2 cup Brown Sugar
2 teaspoons Cinnamon

Icing (optional):
1 Stick (8 tablespoons) Butter, room temperature
1 1/2 cups Powdered Sugar
1/4 cup Cream Cheese
1/2 teaspoon Vanilla
1/8 teaspoon Salt

Combine bottom ingredients into a microwave safe bowl and heat for 1 minutes.
Stir and pur into a 10 x 10 baking dish.  Set aside.
Preheat oven to 170 degrees and turn oven off.

  • Dissolve yeast with 1/2 cup warm buttermilk or water. 
  • Let stand for about 5 minutes until foamy. 
  • With a whisk in a stand mixer, cream room temperature margarine and sugar.
  • Add the oil, vanilla and egg. Mix to combine on low. 
  • In a small bowl, combine Flour's, baking powder, baking soda, gum, salt and instant pudding.
  • Add milk or water and yeast mixture to mixer along with dry ingredients.
  • Lightly flour, sugar or spray oil a sheet of parchment paper. 
  • Place dough on the parchment and flatten dough with your hand roughtly to a rectangle shape.
  • Sprinkle dough lightly with flour, sugar or oil and cover with second sheet of parchment. 
  • Roll dough to a thickness of 1/4 inch in a rectangle shape approximately 10 to 13 inches long and 8-inches wide. Remove top parchment paper. 
  • To make the filling, add butter, sugar and cinnamon to a microwave safe dish.
  • Heat for 1 minute.  Stir well and spread or distribute filling as evenly as possible with a pastry brush on rolled out dough, leaving no more than a 1/2-inch margin along one long edge. 
  • Starting with the longest edge and using bottom parchment as your assistant, roll dough jelly roll style to form a log . 
  • Use fingertips to pinch edge of dough closed to form a cylinder. 
  • Use a sharp knife to slice log into individual pieces, each about 1-1/2 to 2-inches wide. A serrated knife works best. 
  • Lay pieces on the rolled side inside the previously prepared 10 x 10 pan. (place with the swirls showing upward). 
  • Allow dough to rest for 30 to 40 minutes inside preheated oven until rolls have risen to just about the top of the dish. 
  • Bake in preheated 350° oven for 35 to 40 minutes or until golden brown. 
  • Let rest in pan for 10 minutes before inverting onto a plate.
  • Combine icing ingredients while rolls are resting and frost once rolls are cool.

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