Microwave for 1-2 minutes or until it’s warm to the touch but not piping hot. In a heat safe measuring glass, add the water, butter, and vinegar.Wiz it around for about a minute to mix everything together. Using a stand mixer with the dough hook attachment, add in the bread flour mix (discard the yeast packet), sugar, instant yeast, baking powder, baking soda, and salt.They’ll easily puff up in a very warm space. Once it’s there, turn off the oven and place the rolls inside. To create the best warm environment, preheat the oven to the lowest temperature possible. Rise – Gluten free flour is quite heavy, so these rolls need a little help with rising.So instead, thread floss underneath the log and cross of the top to pull through and cut. Since the dough is soft, a knife will easily warp the shape of the rolls. Slicing – Once the dough is rolled up (which should be easy thanks to the cornstarch), I recommend slicing with flavorless floss.Then use a fork to mash the butter into a silky smooth consistency. Heat for about 15 seconds or until it just starts to melt. For the best consistency, slice the butter and place in a microwave safe dish. If the butter is too hard, spreading on a soft surface will be a nightmare. Filling – Since the dough is very soft, it also requires VERY soft butter.Lucky cornstarch is very absorbent so once the dough is coated underneath and on top, it’s very easy to press and roll out. Plop down the dough and dust the top with more cornstarch. Lay down a sheet of plastic wrap and liberally dust the entire surface with cornstarch. Because of this, it’s important to roll out the dough on a bed of cornstarch. Rolling – To prevent the rolls from becoming too dry or sandy, the dough must be soft and sticky.Plus, the dough needs a good five minutes on the dough hook to create the stretchiest and smoothest dough possible. The dough is incredibly sticky so mixing it by hand would be a mess. Mixer – I really try not to make recipes that absolutely require a stand mixer but in this case, it’s really needed.Tips for making the BEST gluten free cinnamon rolls On the plus side, the recipe calls for exactly 1 bag of this bread flour mix so there’s no measuring of flours! Just open the bag and dump it in the bowl. I tried cup for cup gluten free flours and another protein enriched gluten free flour (which made the rolls taste like beans), and none of them came close to making quality cinnamon rolls. Not only does protein help boost the yeast, but it also creates a much stronger dough.īecause of this, I cannot recommend making these rolls with anything but this bread flour mix. It’s a protein-enriched gluten free blend which is exactly what this yeasted dough needs. *I picked it up a Whole Foods but the website has a store locator tool to find the product near you, otherwise it can be purchased online. It creates the bounciest, softest, and most plush gluten free cinnamon rolls you have ever had. This is not sponsored, but the Bob’s Red Mill homemade bread mix is the ONLY gluten free flour used in this recipe. If you follow me on Instagram, then you saw the mayhem that ensued when testing these rolls! I tried and failed many many times with a few different gluten free flours, ultimately landing on a specific mix that made the absolutely best gluten free cinnamon rolls. Make the dough, roll it out, fill, slice, and rise before baking. This recipe also works just like a regular cinnamon roll recipe. Ease – While the dough itself is VERY sticky, my process for rolling out and cutting the dough makes it very easy to work with.Even better, it requires the exact amount that comes in a bag so there’s no flour measuring! Outside of this, cornstarch is used to roll out the dough and I have confidence that most gluten free pantries already contain this ingredient. So for this recipe, it requires only one gluten free flour mix. Not only is it more expensive, but they just end up taking up space in your pantry for much too long. Flour – It was very important to me to make a recipe that didn’t require a laundry list of individual gluten free flours.They taste just like my very popular BEST homemade cinnamon rolls. They have a bounce to them that is usually only found in gluten-filled rolls but without having that odd gluey or mushy texture. Taste – First and foremost, you can feed these cinnamon rolls to someone who isn’t gluten free and they would have zero clue.The texture sometimes isn’t quite right, the dough is a bit more difficult to work with, and it requires a slew of different gluten free flours that you will probably only use for that one specific recipe.įor this recipe, I made it my mission to ensure that none of the above happens. It’s no secret that gluten free baking can be tricky, especially when it comes to yeasted doughs and bread making. What to expect from this gluten free cinnamon roll recipe
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