Mmmm…. Cinnamon Rolls,, Is there anything more homey and delish? I love them anyway I can get them! highly glazed, slathered with a thick frosting, dripping with caramel and pecans… Oh, yeah!

My basic cinnamon roll starts with my basic sweet bread, shaped, filled and formed. Be still my heart. Just the thing to chase the chills away on a frosty morning. I like the have these morsels unbaked in the freezer so that I can pop one for each of us in an oiled pan to raise covered in the fridge overnight (cover the pan with plastic wrap). In the morning, just pop in the oven and bake. Such a nice “just because” treat for the family to wake up to.

Printable recipe card and instructions for multiple freezer batches of Gluten & Dairy Free Cinnamon Rolls

The Recipe: Cinnamon Rolls, Gluten Free Dairy Free

Servings: 16
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Ingredients

For the dough's sponge:

  • 3/4 cup Milk substitute, room temperature, unsweetened, of choice
  • 1/2 cup Garbfava flour (garbanzo/fava bean flour blend), I usually get the one from Bob's Red Mill
  • 1/4 cup Sorghum flour
  • 2 1/4 teaspoons Active dry baking yeast
  • 2 tablespoons Sugar or sweetener of choice
  • 1 teaspoon Cider vinegar

Remaining ingredients for dough:

  • 2 large Eggs*, room temperature (or see egg replacement in notes)
  • 3 tablespoons Margarine, gluten and dairy free, room temperature or non-hydroginated shorting or coconut oil
  • 2 tablespoons Sugar or sweetener of choice
  • 1/2 cup Corn starch or arrowroot
  • 1/2 cup Potato starch
  • 1/2 cup Tapioca starch/flour
  • 1 tablespoon Xanthan gum or guar gum
  • 1 teaspoon Salt

Filling ingredients:

  • 1/4 cup Margarine, gluten and dairy free or coconut oil, melted
  • 1/4 cup Brown sugar, packed
  • 2 teaspoons Ground cinnamon

Glaze ingredients:

  • 3/4 cup Powdered sugar
  • 2 to 2 1/2 tablespoons Milk substitute, room temperature, unsweetened, of choice

Instructions 

  • In a non-reactive bowl, combine ¾ cup milk substitute, garbanzo flour, sorghum flour, yeast, first measure of sugar, and cider vinegar.  Mix well.  Cover bowl and set aside for 2 to 4 hours. 
  • In the mixing bowl of a heavy-duty mixer, beat eggs until frothy.  Add oil, blend.  Add garbanzo flour mixture and stir well.  Whisk corn starch, potato starch, tapioca starch, second measure of sugar, xanthan or guar gum and salt together in a separate bowl.  Add dry ingredients to wet, mix well on low speed until all ingredients are incorporated.  Check texture of dough.  If needed, add 1 Tablespoon of milk substitute at a time until the correct texture is achieved (not too stiff, not soupy – thick and sticky).  Beat at high speed for 3 minutes. Mix melted margarine, brown sugar, and 2 ground cinnamon together.  Set aside.
  • Lay two 18” lengths on plastic wrap on the counter, overlaying slightly on the long edges.  Oil plastic wrap.  Scoop dough onto center of plastic wrap.  Using well oiled hands, gently pat dough into a  rectangle (about 1/3-1/2 inch thick) with the closest edge to you about 18” wide.  Carefully spread brown sugar/cinnamon mixture onto dough, leaving a ½ plain edge of dough along the edge of the rectangle furthest from you.  Using the plastic wrap to support the dough, start rolling dough enclosing cinnamon nut mixture.  Wet edge of dough to seal.  Using a clean piece of dental floss cut dough into 16 pieces.  (Slide dental floss under the dough, cross the dental floss over the top of the dough and pull cutting through the dough.)  Place rolls in pan cut side down on sugar mixture.  Cover pan with oiled plastic wrap and allow to raise for 20-30 minutes. 
  • Remove plastic wrap and bake in a preheated 375 degree oven for 30-35 minutes until golden brown.  After rolls have cooled slightly or completely (depends on your preference), drizzle with a glaze made of powdered sugar and second measure of milk substitute of choice. 

To Freeze:

  • Allow rolls to cool completely.  Place in air-tight freezer bag or container, removing as much air as possible.  Seal, label and freeze. 

To Freeze:

  • After cutting the rolls, place on a baking sheet lined with plastic wrap.  Place in the coldest part of your freezer until frozen solid.  The night before you bake your rolls, place rolls into an oiled baking pan.  Cover with oiled plastic wrap and place in the refrigerator.  In the morning, put risen rolls onto counter top while preheating oven to 350 degrees F.  Remove plastic wrap and bake at 375 for 30-35 minutes.  Serve plain or glaze as desired.  

Notes

*For egg free version:  Mix 2 Tablespoon ground flax seed, golden or dark varieties, with 6 Tablespoons hot water for each recipe (x1) made.  Let this sit for a couple of minutes, stir again, then add to recipe when the eggs are called for.
Cuisine: American
Course: Breakfast
Author: Angela Litzinger