Recipe: Gluten Free Cinnamon Rolls

It’s Saturday and time for a treat. These gluten free cinnamon rolls are such a great weekend eat – you can eat them for breakfast, or eat them for dinner, like we just did. That’s right, these two grown adults had cinnamon rolls for dinner. Shhh…don’t tell our moms!

This recipe is quick and easy – best part is, it uses Bob’s Red Mill Pizza Crust dough – I use this pack to make the best pizza and now to make the best cinnamon rolls, too. Let’s get baking.

Ingredients

• Pack of Bob’s Red Mill Pizza Crust
• tablespoon of sugar
• a cup of warm water
• 1/4 cup of salted butter
• 1/2 cup of sugar
• 2 eggs
• tablespoon of vanilla
• 1/2 cup of salted butter
• a cup of brown sugar
• 3 tablespoons of cinnamon

First, open the pack of pizza dough and take out the yeast pack. Mix the yeast with the cup of warm water and the tablespoon of sugar.

Next, cream the butter (the 1/4 cup) and the sugar. Mix in the eggs and vanilla. Dump in the pizza mix and add the yeast water. Mix until the dough is well blended, yet not over worked. You’ll need to let it rise for about 30-40 minutes.

So, as you probably know, I live in Northern Alberta and it’s cold today. Really cold. Time to use the dryer as a warm place for dough to rise. I’m lucky in that I have a rack, so I put a towel down and turn the dryer on (yes, on) for 20 minutes on low with the dough in a glass bowl and a towel on top of it. I let it sit in there for 15 after the dryer stops. Works so well.

Time to roll

Lay out some plastic wrap just like how I roll the pizza. Oh, and set the oven to 350 degrees.

You’ll want to roll it about 14×14.

Cut the 1/2 cup of salted butter and top the dough with it.

Next, mix the brown sugar and the cinnamon (I love cinnamon so I use a lot) and top the butter with it.

Roll tightly, but don’t break the dough.

Cut into 8 and place in a cast iron skillet.

They’re done after 22-27 minutes.

So good. Really, they are chewy and delicious right out of the oven; okay, maybe 3 minutes out of the oven.

That’s it – easy gluten free cinnamon rolls. Eat up and enjoy.

Recipe

Print Recipe

Gluten Free Cinnamon Rolls

Author: Ali

Servings: 8

It’s Saturday and time for a treat. These gluten free cinnamon rolls are such a great weekend eat – you can eat them for breakfast, or eat them for dinner, like we just did. That’s right, these two grown adults had cinnamon rolls for dinner. Shhh…don’t tell our moms!

Prep Time40 minutes minutes

Cook Time25 minutes minutes

Total Time1 hour hour 5 minutes minutes

CourseBreakfast

CuisineAmerican

Ingredients

• Pack of Bob's Red Mill Pizza Crust
• tablespoon of sugar
• a cup of warm water
• 1/4 cup of salted butter
• 1/2 cup of sugar
• 2 eggs
• tablespoon of vanilla
• 1/2 cup of salted butter
• a cup of brown sugar
• 3 tablespoons of cinnamon

Instructions

• First, open the pack of pizza dough and take out the yeast pack. Mix the yeast with the cup of warm water and the tablespoon of sugar.
• Next, cream the butter (the 1/4 cup) and the sugar.
• Mix in the eggs and vanilla.
• Dump in the pizza mix and add the yeast water.
• Mix until the dough is well blended, yet not over worked.
• You'll need to let it rise for about 30-40 minutes.
• Time to roll. Lay out some plastic wrap just like how we roll the pizza. Oh, and set the oven to 350 degrees.
• You'll want to roll it about 14x14.
• Cut the 1/2 cup of salted butter and top the dough with it.
• Next, mix the brown sugar and the cinnamon (I love cinnamon so I use a lot) and top the butter with it.
• Roll tightly, but don't break the dough.
• Cut into 8 and place in a cast iron skillet.
• It's done after 22-27 minutes. So good. Really, they are chewy and delicious right out of the oven; okay, maybe 3 minutes out of the oven.