Desserts, Yeast Breads

Cinnamon Rolls

November 3, 2015

Unlike dough made with wheat flour, gluten-free dough is really hard to work with. When you make our delicious bread you’ll notice the dough is very soft and you spoon it – or dump it as I do – into your baking pan. When we discovered our pizza crust recipe we were so excited because unlike those on the market, ours rolled out  just like a regular pizza crust, no Saran wrap, no corn meal, and no messy failures. So, if we could make a roll-able pizza crust dough, why not a cinnamon roll one?

Cinnamon Rolls
Cook time: 
Total time: 
  • ⅔ c Milk (add ⅛ tsp sugar)
  • 1 pkg Yeast (about 1 Tbsp, found in Grandpa’s Kitchen bread/pizza mix)
  • 2 Tbsp Shortening or Butter/Margarine
  • ⅓ c Sugar
  • 1 Egg (beaten)
  • ¼ c Oil
  • 1 tsp Vanilla
  • 1 pkg Grandpa’s Kitchen Bread/Pizza Mix
  • ¼ tsp Baking Soda
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • ⅓ c Brown Sugar
  • 1 tsp Cinnamon
  • ½ c Chopped Nuts (optional)
  1. Preheat oven to 350 degrees. Measure out milk and sprinkle a ⅛ teaspoon sugar into the milk before warming up in the microwave to between 105° and 110°. Add yeast, mix until fully dissolved and set aside until foamy.
  2. Cream shortening/margarine and sugar; add egg, oil and vanilla and add yeast mixture. 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 (usually 16” X 12”) and thickness desired. Sprinkle dough evenly with brown sugar/cinnamon mixture. Spread brown sugar/cinnamon mixture evenly over dough’s surface, leaving a ¼ inch at one end just dough. Roll up dough to form a long cylinder.
  4. Roll up dough to form a long cylinder. The best way to do this is to slowly roll the dough using the wax paper. As you fold the dough over, pull the wax paper off the dough and continue going until the dough is completely rolled up and sealed. Cut into 8 slices of similar size.
  5. Place rolls into a greased 13” X 9” pan (if rolls are thick, you may need two pans so to not crowd the rolls) leaving an inch space between the cinnamon rolls. Let rise for 30 minutes. Bake approximately 20 minutes, until tops are lightly browned. Do not overcook! Mix cream cheese glaze while rolls are cooking. Drizzle glaze over rolls while still warm.

You will love this recipe! Although it is not exactly like those huge, soft and gooey cinnamon rolls you grew up eating, it is a wonderful substitute, especially if you are missing them. This dough does need tender loving care, in addition to wax paper and cooking spray, but it is worth the extra work!

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