Gluten-Free Cinnamon Rolls

Switching our household to a Gluten-Free diet has been an amazing transition for my family. When we first started the transition just two years ago there were not nearly as many gluten-free choices in the grocery stores as there are today. I am so thankful for all the amazing gluten-free products out there that make my life so much easier!!

One of our favorite foods to eat is pizza. We LOVE pizza!! So, when I was shopping at Sprouts I was very excited to find this Bob's Redmill GF Pizza Crust.

Let's be honest gluten-free dough is usually not nearly as delicious and savory as "regular" dough. This dough is great because it does not taste like or have the consistency of cardboard as so many gluten-free options do.  Not only is this dough fluffy and delicious but on the back of the packaging there is also a gluten-free cinnamon roll recipe!!!

I took a picture after baking so the bag has flour all over it. 

I decided to give the cinnamon rolls a try; I made some slight changes to their original recipe and am very please with how they turned out. So please in fact that I ate three rolls in one sitting! So good!!!!

Dough

• 1/4 cup Unsalted Butter 
• 1/2 cup Sugar  - I used this kind. 
• 2 Eggs 
• 2-1/4 tsp Yeast Packet (from package)
• 1 cup Water (warm)
• 3-1/4 cups GF Pizza Crust Mix
• White Rice Flour as needed for dusting - I used GF All-Purpose

Filling

• 1/4 cup Unsalted Butter (melted) - I did half butter/half coconut oil. 
• 1/2 cup Brown Sugar - I used this kind. 
• 2 tsp Ground Cinnamon

Directions:

Dough

Step 1

Preheat the oven to 375°F.

Step 2

Add 1 Tbsp of the sugar to the warm water. Sprinkle the yeast packet on top of water and let sit 5 minutes. Cream together the butter and sugar. Add eggs, one at a time, making sure to blend in completely.

Step 3

Add the yeast mixture to the butter/egg mixture and blend. Add in the pizza crust mix; blend two minutes. The mixture will be slightly sticky. Heavily dust a 2-foot long sheet of wax paper with flour. Spread batter over the length of the wax paper, about 19 inches. Using warm water, wet your hands and press the batter outward to fill the sheet. Remember to keep your hands wet or you will get covered in batter. Once the batter evenly covers the wax paper you can brush melted butter or coconut oil over the batter from edge to edge.

Filling

Step 1

Combine the cinnamon and sugar and then sprinkle mixture over the batter from edge to edge. Pick up the short end of the wax paper and begin carefully rolling the batter over itself. Cut the roll into 1 1/2 inch pieces and gently place the disks into the 8 x 8 inch greased pan. It is okay to crowd them.

Step 2

Let the rolls rise in a warm place for 30 minutes. Bake for 20 - 25 minutes. Remove from oven, cool until the butter/oil stops bubbling then flip out onto a plate. Makes 8-10 cinnamon rolls.

Notes:

** I used Organic products for everything I could and recommend you do the same. 

** I also did the filling a little different. I used room temperature butter mixed with room temperature coconut oil and added the cinnamon and brown sugar to that and made a "rub" and rubbed it onto the spread out batter. I also doubled the recommended filling mixture because I like a lot of cinnamon filling in my rolls. 
** When the rolls came out of the oven I drizzled local, organic honey over the top of them. Enjoy!!!