The intoxicating aroma of fresh-baked bread mixed with the sweetness of cinnamon brings back childhood memories like no other. A special treat in our home growing up, my sisters and I fought our way to the kitchen as soon as they were finished on Christmas morning. The biggest always went to my father, but if we were first at the table we had dibs on the ooo-iest and goo-iest we could dish out of the pan.
Over the years I’ve included them in our holiday breakfasts as well, but it’s been a very long while since we’ve had such an indulgence. Due to my husband eating gluten-free as well as our need to cut back on sugar consumption. While I still believe we should be feeding our bodies highly nourishing foods, I also think there is room for cinnamon rolls during a holiday brunch.
Gluten Free Cinnamon Rolls
- 4 Tablespoons butter, softened
- ½ cup sucanat or whole cane sugar
- 1 cup milk, slightly warmed
- 2 eggs
- ½ cup coconut oil
- 2 teaspoons vanilla
- 1 cup sorghum
- ½ cup brown rice flour
- 1½ cups arrowroot flour/starch (also works well with tapioca or corn starch)
- ½ teaspoon baking soda
- 4 teaspoons baking powder (aluminum free)
- 4 teaspoons xanthan gun
- 1 teaspoon sea salt
- 2½ teaspoons yeast (if not instant, place in warmed milk with a touch of sugar while you ready the ingredients)
- 1 cup sucanat or whole cane sugar
- 1 Tablespoon cinnamon
- ¾ cup powdered sucanat (make your own by grinding in a blender or coffee grinder)
- 1 teaspoon vanilla
- milk for consistency
- 4 oz cream cheese
- Preheat oven to 375 degrees.
- Combine butter and sugar until well mixed and creamy. (best results when using a mixer)
- Add in the milk, eggs, coconut oil, and vanilla.
- In a separate bowl, combine all dry ingredients and add to the wet mixture, beating on high until no lumps remain. (start slow and work up to high – lest you have a mess on your hands)
- The dough should resemble a bread dough at this point, but will be slightly soft and wet. You should be able to tough with your fingers, leave an indentation, but not have it stick to you. If the dough is to stiff, you can add milk at 1 Tbsp increments until the right consistency is reached.
- Lay 2 pieces of plastic wrap, waxed or parchment paper on the counter(overlapping by a few inches), place ½ of the dough onto it and cover with another layer of wrap.
- Roll the dough out between the layers of wrap with a rolling pin until it reaches about 12 inches by 12 inches square in size.
- Take the top layer of wrap off.
- Sprinkle ½ cup of sucanat and ½ Tbsp cinnamon over the dough.
- To roll, lift the edge of the wrap and help the dough roll over itself.
- Using a sharp knife, slice the dough into eight even pieces and place into a buttered 9×13 pan; leaving room for the rest of the rolls.
- Repeat with the second half of the dough.
- Bake for 20 minutes or until golden brown.
- While they cool slightly after you remove them from the oven, mix together the icing.
- Mix powdered sugar and vanilla, adding just enough milk to get the consistency you desire. You’re going to look for a pourable icing, but not to thin.
- Add the softened cream cheese and mix until well combined.
- Pour icing over cinnamon rolls while they are still hot.
- Serve warm
Perfect dough consistency:
How to roll:
Just one more tip for making these – if you are feeding a large family or bringing to a holiday gathering, please….make the whole recipe. If you are making this for just a couple/few people – cut the recipe in half. Because it is very easy to continue eating these. Or, pop half of them in the freezer, uncooked, for Christmas morning.
Please check out the other recipe for the Whole Foods for the Holidays: Breads over at Diana’s blog – A Little Bit of Spain in Iowa
*adapted from Gluten Free Homemaker‘s recipe