Breakfast, Yeast Breads

Cinnamon Rolls

January 10, 2017

Cinnamon Rolls have been a recipe we’ve struggled to make since we were diagnosed with Celiac Disease. Although these are not exactly the same as your grandmother’s cinnamon rolls, they are close. These take a little bit of work, and can be tricky, but they are worth the effort. 

Cinnamon Rolls
Cook time: 
Total time: 
  • Dough
  • ⅔ c milk
  • ⅛ tsp sugar
  • 1 Tbsp yeast
  • 2 Tbsp margarine
  • ⅓ c sugar
  • 1 egg, beaten
  • ¼ c oil
  • 1 tsp vanilla
  • 1 pkg GK Bread/Pizza Mix
  • ¼ tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • Brown Sugar/Cinnamon Mixture
  • ⅓ c brown sugar
  • ½ c chopped nuts (optional)
  • 1 tsp cinnamon
  1. Measure milk and sprinkle in ⅛ tsp sugar before warming up in microwave for 45 seconds. Add yeast, mix until fully dissolved and set aside until foamy.
  2. Cream margarine and sugar. Add egg, oil, vanilla, and yeast mixture to mixing bowl. Mix well. Add remaining ingredients and mix until completely blended. Dough will be very soft.
  3. Lay wax paper down and spray with butter spray. Place dough on top and roll dough out to size of paper (about 16x12 inches) and desired thickness. Sprinkle dough evenly with brown sugar/cinnamon mixture, leaving ¼ inch at one end of dough. Roll up dough to form a cylinder. Cut into 8 slices of similar size.
  4. Place rolls into greased 9x13 pan, leaving an inch space between cinnamon rolls. Let rise 30 minutes. Bake approximately 20 minutes, until tops are lightly browned. Do not overcook. Frost and serve warm.


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