My mom always made biscuit style Cinnamon Rolls from her basic biscuit recipe and we all loved them. She never baked with yeast so I never had those soft yeasty-style cinnamon "buns" slathered with icing until I was older. Although I enjoy both of these treats the biscuit recipe is easy so this is the gluten free version of my mom's cinnamon rolls.
Binders in Gluten Free Baking
As you become more comfortable with gluten free baking and read more recipes you notice that some use binders and gums. If you're interested in learning more about them check out this post, How To Use Binders in Gluten Free Baking. For now, here are a few points to remember about the role of binders.
- The three most commonly used binders are xanthan gum, guar gum and psyllium husk. They are the glue that gives baked goods their structure.
- They sound like weird ingredients but they're used in toothpaste, laxatives and all sorts of things you already consume.
- I resisted buying psyllium husk powder for years but it is readily available at health food stores and isn't expensive. It's ideal for yeast breads which are always on my list of new recipes to try.
Gluten Free Biscuits
The first gluten free buttermilk biscuits I made were with individual flours and xanthan gum. Over time I've experimented with other recipes and always try to bake with my flour blend if possible. Both recipes make delicious biscuits and you could do a head to head comparison to see what you think.
PIN Cinnamon Rolls for later...
Best Gluten Free Flour for Dusting Dough
When you work with dough you always need a little bit of flour for dusting. Whether you've making these cinnamon rolls, sugar cookies or pie pastry if you're a baker you'll need some for these jobs. I find sweet rice flour works bests but tapioca starch or any gluten free flour mix can be used as well.
Kitchen Tip – Keep a small jar of flour in with your baking supplies (or where you store your flour) just for sprinkling. Label it accordingly.
Get The Tools
My mom always baked her cinnamon rolls in a metal 9-inch by 13-inch pan with a lid that slides over the top. Although I love that pan I’ve had better luck baking this recipe in a smaller 8-inch square pan. In the smaller pan they don't spread out and are nice and soft.
These biscuits can be made by patting the dough with your hands but I prefer to use a rolling pin. In my cooking classes students often say they like the weight of my heavy marble rolling pin but any kind will do just fine.
The Baking Challenge
Over the years my mom has made countless pans of Cinnamon Rolls and so have I. Now my son makes them too. If you like this recipe keep making it until you have perfected the technique. Challenge yourself to make the same recipe three times within a few weeks. Then it will suddenly seems like an easy recipe that you can make over and over.
Let me know in the comments below how your cinnamon rolls turned out. If you're adventurous and made some tweaks let me know how it went.
More Recipes From My Learn To Bake Gluten Free Class
- 2 cups EGFG gluten free flour blend* (265 g)
- 2 tablespoon sugar
- 4 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ teaspoon psyllium husk powder
- ½ teaspoon salt
- 3 tablespoon butter, chilled and cubed
- ¾ cup plain yogurt (I use 6% Greek yogurt)
- 1 egg lightly beaten
- 2 tablespoon vegetable oil
- 2 teaspoon lemon juice
- ½ cup butter room temperature
- 1 cup brown sugar
- 1 tablespoon cinnamon
- Beat ingredients in stand mixer until light and fluffy, 2-3 minutes. Set aside.
- In a large bowl whisk together flour mix, sugar, baking powder, baking soda, psyllium husk powder and salt.
- Using your fingers rub the butter into the flour mixture until only small pieces of butter remain. Set aside.
- In another bowl whisk yogurt, egg, oil and lemon juice. Stir into flour until well combined.
- Let rest at room temperature for 30 minutes.
ROLL AND SHAPE CINNAMON ROLLS
- Preheat oven to 450°F. Line 8-inch square baking pan** with parchment paper.
- Using a spatula, transfer dough onto a piece of plastic wrap. Cover with another piece of plastic wrap and using your hands gently press the dough into a rectangle approximately 8-inches by 12-inches. Lift plastic and sprinkle with a bit of flour if dough is too sticky. Press plastic back on the dough, flip the dough using a flexible cutting mat or placemat.
- Remove top plastic, sprinkle with flour if needed. Drop cinnamon filling over biscuit dough and carefully spread right to the edges.
- Using bottom piece of plastic gently roll dough lengthwise, pushing the dough and peeling away the plastic as you create a log.
- Refrigerate at any point if dough is warm and difficult to work with. (Can be prepared to this point in advance and kept overnight in the fridge or frozen.)
- Cut log into 1½-inch thick cinnamon rolls and place cut side up in an 8-inch square baking pan. Bake in preheated oven for 20 minutes.
- Cool slightly on wire racks then use parchment to lift out of pan and place back on the rack to cook completely.***