So Sunday morning I was looking for a quick Gluten-Free Cinnamon roll recipe, I didn’t want to wait for the yeast to rise. So I stumbled upon this one, of course, it wasn’t gluten-free so I adapted it 🙂
The original recipe can be found here.
These were pretty good…the key is to make sure your dough is wet enough, mine was a little dry but they were still delicious!
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Quick Gluten Free Cinnamon Rolls
Ingredients
Units
Scale
- –Filling
- 4 tablespoons butter
- 1 cup brown sugar
- 3 teaspoons cinnamon
- –Dough
- 1/2 cup Brown Rice Flour
- 1/2 cup coconut Four
- 1/2 cup Sweet Rice Flour
- 1/2 cup Tapioca Flour
- 2 tsp Xanthan Gum
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons butter
- 3/4 cup coconut milk
- –Glaze
- 1/2 cup powdered sugar
- 1/4 cup coconut cup milk
- 1–2 tsp vanilla extract
Instructions
- For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
- Sprinkle 1/2 of the mixture over the bottom of a 9×9 pan.
- In a large bowl mix together flour, sugar, baking powder, and salt.
- Cut in softened butter.
- Stir in milk to form a soft dough.
- Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
- Spread the remaining filling on the rolled out dough.
- Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
- Bake for 20-25 min at 400°F.
- For the glaze, combine powdered sugar, vanilla, and milk in a small bowl and stir until smooth.
- Once rolls are finished, drizzle on glaze and serve warm.
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Mmmmm! Looks delish!
Hi! Stopping by from Mom Bloggers Club. Great blog!
Have a nice day!