Are you missing sweet treats? These cinnamon rolls are one of my most requested recipes! The are so quick and easy to make and perfect for that special Christmas breakfast or anytime you want an easy breakfast, dessert or special treat.
It only takes about an hour and a half to make these from start to finish. These rolls can be prepared a head of time unbaked, and stored in the refrigerator for 24-48 hours until you are ready to bake them. This make them even MORE CONVIENENT for your special occasion! Since these are not yeast rolls they are very cake-like in consistency. The apple cider vinegar and baking soda replace the yeast in this recipe and provided the leavening (rising) agent and aid in browning.
Combine all cinnamon roll ingredients in the bowl of your stand mixer. Mix on medium speed with the paddle attachment until the mixture is thoroughly combined. The dough will be stiff, but sticky. Sprinkle a LITTLE bit of the gluten-free flour blend on a flat surface lined with plastic wrap and scoop mixture out on the surface. Very gently knead the dough, LIGHTLY sprinkling more flour as necessary, until the dough is not sticky to the touch.
With your hands press the dough out into a rectangle shape. Continue shaping the dough to that shape with a rolling pin. Sprinkle liberally with brown sugar and cinnamon to suit your taste. Starting at the end away from you begin rolling up the dough, using the plastic wrap to help you. Wrap the rolled dough and place it in the freezer for one hour to chill.
While the dough is chilling, mix up the icing and set aside. Once the dough has chilled, remove it from the freezer and slice into rolls. The dough will still be a little stick on the inside. Use your hands to shape the rolls into a round. Place the rolls in a greased round cake pan and bake at 375°for 30 minutes. Remove from the oven and set aside until slightly warm. Spread the rolls with the icing. Serve immediately. Store leftovers in an air-tight container in the refrigerator.
Denise's Perfect Gluten-Free Yeast-Free Cinnamon Rolls Delicious, moist cake style flavor and texture. Perfect Christmas breakfast!
Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr. Makes: 4 to 6 servings
INGREDIENTS
Cinnamon Rolls: 346g Denise’s Perfect Gluten-Free Flour Blend ½ tsp. Salt 2 tsp. Baking soda ½ cup granulated sugar ¼ cup margarine or butter (regular or dairy-free) 2 large whole eggs 2 tsp. Apple cider vinegar ½ cup milk (regular or plant-based) MINUS 1 tbsp. Cinnamon Brown sugar
Icing:
INSTRUCTIONS
Combine all cinnamon roll ingredients in the bowl of your stand mixer. Mix on medium speed with the paddle attachment until the mixture is thoroughly combined. The dough will be stiff, but sticky. Sprinkle a LITTLE bit of the gluten-free flour blend on a flat surface lined with plastic wrap and scoop mixture out on the surface. Very gently knead the dough, LIGHTLY sprinkling more flour as necessary, until the dough is not sticky to the touch. With your hands press the dough out into a rectangle shape. Continue shaping the dough to that shape with a rolling pin. Sprinkle liberally with brown sugar and cinnamon to suit your taste. Starting at the end away from you begin rolling up the dough, using the plastic wrap to help you. Wrap the rolled dough and place it in the freezer for one hour to chill. While the dough is chilling, mix up the icing and set aside. Once the dough has chilled, remove it from the freezer and slice into rolls. The dough will still be a little sticky on the inside. Use your hands to shape the rolls into a round. Place the rolls in a greased round cake pan and bake at 375°for 30 minutes. Spread the rolls with the icing. Serve immediately. Store leftovers in an air-tight container in the refrigerator.
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