Gluten Free Tasty

Cinnamon Rolls

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Cinnamon Rolls Recipe
Prep Time: 2 Hours
Cook Time: 45 Minutes
Calories: 432
Difficulty: Medium

Nutrition Information

Recipe Serves 18
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
432
21.6% Complete
22%
Fat
10g
15.3846153846% Complete
15%
Cholesterol
46mg
15.3333333333% Complete
15%
Sodium
105mg
4.5652173913% Complete
5%
Carbohydrates
68g
52.7131782946% Complete
53%
Fiber
1g
4.0% Complete
4%
Sugar
30g
60.0% Complete
60%
Protein
4g
7.8431372549% Complete
8%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sodium
Gluten Free
Ingredients
  • 1 package active dry yeast
  • ½ cup granulated sugar + 1 ½ tbsp
  • 2 tbsp olive oil
  • 1 ½ cups multi purpose gluten free flour
  • 2/3 cup sorghum flour, divided
  • 1/3 cup cornstarch
  • 1 ½ cups warm milk, 110 degrees F
  • ½ tsp kosher salt
  • 2 egg yolks
  • ½ tsp xanthan gum, divided
  • 2/3 cup sweet rice flour, divided
  • 3 tb unsalted butter
Method
Preheat oven 350 degrees. In a medium mixing bowl combine, yeast, milk and 1 ½ tb granulated sugar and salt. Set aside for 10-15 minutes. Whisk the yolks, 1 cup of multi purpose flour, ¼ tsp xanthan gum and ½ cup granulated sugar. Cover with plastic wrap and place in a warm area for 1 hour. Add ½ cup multi purpose flour, ¼ tsp xanthan gum, 1/3 c sorghum flour, 1/3 c corn starch, 1/3 sweet rice flour to the yeast mixture. Mix thoroughly and add 1/3 c sorghum flour, and 1/3 cup sweet rice flour. The dough will be sticky, but let it rest and absorb the flours. In a bowl throughly mix the filling ingredients and set aside. Meanwhile make a space to roll out the dough. Lay down parchment paper, heavily dusted with mutli purpose flour. Add the olive oil to a mixing bowl and set aside. Coat your hands with flour and transfer the dough tot he parchment paper. Knead the dough for about 1 minute, adding flour to ensure it does not stick, then form a ball. Place the dough in the oiled bowl, cover with plastic wrap and allow the dough to rise in a warm area for 1 hour. Lay down more parchment paper and roll out the dough into a rectangle to about 22 inches in length. Spread the butter mixture on the dough leaving a 1 inch border at the top. Begin rolling the dough in a log. Cover and refrigerate for 30 minutes. Meanwhile butter 2- 8 inch baking pans and sprinkle with sugar in the raw. Remove the dough from the fridge and cut into 18 pieces. Add 9 slices to each pan. Brush with butter and bake for 45-50 minutes, rotating halfway through. Allow to cool in the pan and drizzle with icing.