AuthorStacy SaundersCategoryDessertsDifficultyIntermediateDelectable cinnamon rolls!
This is the gluten free flour blend I like from Petite Allergy Treats.
Preheat oven to 350° F. Grease a baking pan and set it aside.
Tip: Place 2 eggs in a bowl of very hot water for 5 minutes. This will warm the eggs without having them sit out on the counter, which would raise the histamine levels.
In a mixer, place 3 1/2 cups of gf flour, xanthan gum, baking powder, salt, and sugar. Mix for 1-2 minutes.
Warm the milk in the microwave for 20-30 seconds. Separate the egg yolks and put them into a small bowl. Add 4 tb of water, then beat until frothy.
Add to the mixer: 6 tb of dairy free butter, the beaten eggs, and the milk. Mix until the dough comes together. During the mixing, pause occasionally to scrape the sides of the bowl, then continue mixing. Dough should only be slightly sticky. If it is still too wet, add more gf flour by the tablespoon up to 1/2 cup more (4 cups flour total).
Get out a sheet of parchment paper and sprinkle with gf flour. Put the dough on the parchment paper, sprinkle lightly with extra flour, and roll it into a 12"x 15" rectangle. It should be about 1/4" thick. Trim any really rough edges.
Mix together sugar, cinnamon, and salt in a small bowl.
Using a spatula or back side of a spoon, smear 4 tbsp of soft dairy free butter over the rectangle of dough, in an even layer. Leave about 1/4" clean around the edges of the dough.
Sprinkle the sugar mixture over the butter on the dough, as evenly as you can.
On the short side of the dough, carefully roll the dough away from you into a tightly formed roll. It works best to start pressing down on one edge and move to the other as you roll it.
Leave the roll on the parchment paper, with the seam side down. This helps press it together.
Using a sharp knife, or dental floss (shimmy floss under the roll then cross the ends and pull tight), cut the roll into 12 equal pieces, each about 1 inch thick. Place each roll in prepared baking pan, close together.
Put baking pan in the preheated oven and bake for about 25 minutes, or until the rolls are golden brown and the filling is bubbling.
Remove from oven and cool for 10-15 minutes, when the rolls are cool enough to move to a wire rack.
While the rolls are cooking make the frosting. In a medium size bowl combine powdered sugar, dairy free butter, vanilla, and 1 tbsp of water. Beat with a hand mixer on medium speed, until well combined. If it is too dry, add another tbsp of water. If it is too wet, add some more powdered sugar.
Sometimes it separates if you beat it too long. If it does, try adding more powdered sugar. I have not mastered this yet.
Spread the frosting generously on the cooled rolls before serving.
Recipe, with a few adaptations, from Yeast Free, Gluten Free Cinnamon Buns from glutenfreeonashoestring. I highly recommend her recipes, although most I have seen contain dairy.
I was SO pleased with how these turned out, especially because the first time I tried making gf, df cinnamon rolls a year ago, they totally bombed. They were soooo ugly that I just had to laugh about them. I'll post a picture on instagram because it's too funny. Luckily they tasted ok.
This dough recipe was way easier to work with, didn't have any rising time, and taste even better. And they look amazing (even if I say so myself). Thanks to Nicole Hunn for coming up with a spectacular recipe that just needed a little tweaking to make it Rosie-friendly.
Yeast free is a great bonus, because yeast is rated a 1 on the SIGHI list and some people can't tolerate it. But now they can still have cinnamon rolls! Which to be honest, everyone needs in their life (except one of my sisters, who doesn't like them 😮 , I can't believe we're related ;).
Ingredients
Directions
Preheat oven to 350° F. Grease a baking pan and set it aside.
Tip: Place 2 eggs in a bowl of very hot water for 5 minutes. This will warm the eggs without having them sit out on the counter, which would raise the histamine levels.
In a mixer, place 3 1/2 cups of gf flour, xanthan gum, baking powder, salt, and sugar. Mix for 1-2 minutes.
Warm the milk in the microwave for 20-30 seconds. Separate the egg yolks and put them into a small bowl. Add 4 tb of water, then beat until frothy.
Add to the mixer: 6 tb of dairy free butter, the beaten eggs, and the milk. Mix until the dough comes together. During the mixing, pause occasionally to scrape the sides of the bowl, then continue mixing. Dough should only be slightly sticky. If it is still too wet, add more gf flour by the tablespoon up to 1/2 cup more (4 cups flour total).
Get out a sheet of parchment paper and sprinkle with gf flour. Put the dough on the parchment paper, sprinkle lightly with extra flour, and roll it into a 12"x 15" rectangle. It should be about 1/4" thick. Trim any really rough edges.
Mix together sugar, cinnamon, and salt in a small bowl.
Using a spatula or back side of a spoon, smear 4 tbsp of soft dairy free butter over the rectangle of dough, in an even layer. Leave about 1/4" clean around the edges of the dough.
Sprinkle the sugar mixture over the butter on the dough, as evenly as you can.
On the short side of the dough, carefully roll the dough away from you into a tightly formed roll. It works best to start pressing down on one edge and move to the other as you roll it.
Leave the roll on the parchment paper, with the seam side down. This helps press it together.
Using a sharp knife, or dental floss (shimmy floss under the roll then cross the ends and pull tight), cut the roll into 12 equal pieces, each about 1 inch thick. Place each roll in prepared baking pan, close together.
Put baking pan in the preheated oven and bake for about 25 minutes, or until the rolls are golden brown and the filling is bubbling.
Remove from oven and cool for 10-15 minutes, when the rolls are cool enough to move to a wire rack.
While the rolls are cooking make the frosting. In a medium size bowl combine powdered sugar, dairy free butter, vanilla, and 1 tbsp of water. Beat with a hand mixer on medium speed, until well combined. If it is too dry, add another tbsp of water. If it is too wet, add some more powdered sugar.
Sometimes it separates if you beat it too long. If it does, try adding more powdered sugar. I have not mastered this yet.
Spread the frosting generously on the cooled rolls before serving.
I thought cinnamon was on the histamine list – I would be so happy if cinnamon is fine to eat!
According to the SIGHI list, which is the one I follow, cinnamon is a level 0, which means it is safe to eat. However it seems to be controversial, because some lists have it as high histamine. Everyone reacts differently so be sure to try a small amount your first time to avoid a bad reaction 🙂 I hope you don’t react! (https://www.mastzellaktivierung.info/downloads/foodlist/21_FoodList_EN_alphabetic_withCateg.pdf)
Hi there! Can these be prepped ahead of time and frozen until I want to bake them? If so, how long and what temp would I bake them? Thank you!!
I have only frozen them AFTER baking them. I think they are still delicious like that. I’m not sure what would happen if you freeze them and then baked them. Mama Knows Gluten Free has a gf cinnamon roll that you can freeze before cooking, you could check out her info. Sorry I can’t be of more help!
No, that is so helpful thank you! I’m excited to come across some more low histamine recipes! I think I’ll try it for Christmas morning!
Xantan gum and cinnamon is a triggerfor many, I suggest to swop it with cardemomme and psyllium as a binder.
Thank you so much for sharing swaps!