I’m still working on clearing out old expired stuff from my kitchen, and I finally found a use for my King Arthur Gluten Free Multi-Purpose Flour that had a sell by date of January 2013. I wasn’t all that keen to make the popover recipe on the back of the box, so I ventured to the company website for further inspiration, and I’m glad I did because it has a good selection of recipes. That’s where I found this one for gluten-free cinnamon rolls.
I love cinnamon rolls and used to make them regularly before going gluten free. I’ve since tired several different gluten-free cinnamon roll-like recipes, and this is the best one yet. Granted, this isn’t a very healthy recipe, but these rolls are super yummy, even without the Buttery Sweet Dough flavor added. Because I don’t have any of that, nor was I going to buy some because I don’t like using artificial flavors.
If you’d like to see more step-by-step photos of the process, the King Arthur people have a blog post all about it. The below photos are the finished rolls, from my first attempt. Frankly, they weren’t that pretty. Also, I think I used too much filling because it was a mess. Or maybe it was because the recipe said to brush the dough with milk before spreading the filling, and perhaps I used to much. Either way, they still tasted good.
I really wanted another chance to make these rolls because I knew I could do a better job, but I didn’t have enough of the King Arthur flour left, and I wasn’t going to buy another box. So I made up the difference with some brown rice flour that had been in my freezer too long. These came out MUCH better. And I remembered to take some photos.
The dough was a lot easier to work with this time around, so I could roll it out more thinly. I only used half the amount of filling, yet the cinnamon spiral was more visible. I think that’s because the filling stayed put, even though I didn’t brush the dough with milk. I didn’t do a fantastic job of cutting these evenly, but they baked up just fine. I may need to try using the dental floss slicing technique next time.
The texture of both batches was passable for gluten-free. It was more biscuit-like than bread-like, but not too dense and the mouthfeel stayed pretty consistent (I’m not a fan of how some gluten-free baked goods go a bit gummy or slimy). I definitely like them better with less filling, and instead of topping these with the cream cheese icing recipe, I just whisked together coconut oil and maple syrup. You’ll want to wait for the rolls to cool if you do this because otherwise the icing will just melt right into them. Which is good too, just messy.