Homemade Gluten-Free Cinnamon Rolls
These homemade gluten-free cinnamon rolls are incredibly fluffy and tender, defying the typical crumbly texture of gluten-free baking. Made with a simple almond flour blend and a sweet cinnamon spice filling, they are finished with a rich, creamy glaze. Perfectly sweet and satisfying, these rolls are ideal for holiday mornings or a special weekend treat.
Instructions
- 1
Preheat oven to 176C and lightly coat a baking dish with plant based butter (1 tbsp).
- 2
Heat almond milk (0.75 cup) to 43C. Add cane sugar (2 tbsp) and plant based butter (1 tbsp), stirring to melt. Stir in active dry yeast (1 packet) and let proof for 10 minutes until puffy.
- 3
Whisk gluten free flour (2 cup), almond flour (0.75 cup), cane sugar (2 tbsp), baking powder (2.5 tsp), and sea salt (0.5 tsp). Cut in plant based butter (4 tbsp) with a fork or pastry cutter until it resembles wet sand.
- 4
Add yeast mixture to the dry ingredients gradually, stirring until a moist dough forms.
- 5
Place dough between two sheets of plastic wrap. Roll into a thin rectangle roughly 0.3 cm thick.
- 6
Remove top plastic wrap. Brush dough with plant based butter (3 tbsp), then sprinkle with brown sugar (0.67 cup) and cinnamon powder (1 tbsp).
- 7
Roll the dough tightly lengthwise into a cylinder using the bottom plastic wrap. Slice into 7 rolls.
- 8
Transfer rolls to the prepared dish, cover, and let rise for 30 minutes in a warm spot.
- 9
Bake for 30 minutes until golden brown.
- 10
Whisk powdered sugar (3 cup), plant based butter (1 tbsp), and almond milk (2 tbsp) until smooth. Drizzle over cooled rolls.
Nutrition Facts
Per portion