Sweet, fresh gluten free Cinnamon rolls rolled with an all natural all purpose flour and no extra yeast or flour is made with unbleached all-purpose flour and a little sugar to give it a hint of sweetness.
Make special Sunday morning breakfast great again! Popular family tradition Cinnamon rolls make much like these fluffy, delicious breads were a family favorite.
Cinnamon rolls come in many different shapes and sizes, from the standard round, square, or oblong shapes. They are available in the standard white and wheat versions, or they can be made with other flours. They also come in various flavors, including the sweet cinnamon apple or the savory cinnamon potato.
If you’re looking for something different try making them with almond or oat flour, as these flours don’t contain any gluten. They also have many different flavorings.
The white flour is made by mixing the flour into a cup of warm water until it forms a dough. When the dough comes out of the mixer it will look like pudding, but it’s perfectly good for baking! It also works very well as a cookie dough. It doesn’t have the same texture as all purpose flour so keep that in mind.
Making a gluten free Cinnamon roll recipe is really easy. First, start with the white or wheat flour, and then add some ingredients to it to make it more like a traditional cinnamon roll recipe.
You can add a few cinnamon sticks, a few more pieces of toasted coconut, or a bit of dried fruit. For example, you could add chunks of fresh fruit, a little toasted coconut or dried fruit, or even some shredded coconut. This way you don’t have to go out and get a bag of cinnamon sticks.
When you’re ready to bake your gluten free Cinnamon roll recipe make sure and use a non-stick baking spray to make sure it doesn’t stick to the pan. And use a non-stick skillet to cook on.
If you find that the pan gets too dark brown, add a drop or two of cooking oil to the pan, this will help lighten the top. Don’t worry if it does stick or burn, just take it out and continue to cook on another part of the pan.
As a final note, I would recommend making these rolls twice each week, even though it sounds like a lot.
You never know when you’ll want to make a batch of Cinnamon roll recipe to freeze for later use! And because they are so quick to make you may end up making more than you need.