I remember growing up we always had one of two things for Christmas breakfast. Cinnabon and raisin toast. Udi’s makes raisin bagels that I really like so I haven’t missed out on that since going gluten free. They recently came out with a cinnamon roll as well, but it isn’t really much like Cinnabon’s although it works in a pinch if you’re too lazy to bake.
I wanted to try and make something that was more comparable to Cinnabon’s cinnamon rolls though. This is what I got. Fair warning, if you do eat Udi’s cinnamon rolls you’ll never be able to go back after this. This recipe is a bit time consuming (I’d make sure to set aside 2 hours from start to finish) but it makes a lot and you could easily freeze some or make smaller cinnamon rolls to get more out of it.
Gluten-free Cinnamon Rolls
Ingredients
Filling
- 4 Tbsp butter at room temp
- 1 1/4 Cup brown sugar
- 4 Tsp ground cinnamon
Dough
- 2 Cups all purpose gluten free flour
- 2 Tbsp white sugar
- 3 Tsp baking powder
- 1/4 Tsp xanthan gum
- 1 Tsp salt
- 3 Tbsp butter at room temperature
- 1/4 Cup milk
- 2 large eggs
- 2 ounces cream cheese
- 1 Cup icing sugar
- 3 Tbsp milk
Instructions
Rolls
- In a small bowl mix all the ingredients for the filling with a fork; the mixture will be crumbly. Set it aside for now.
- In a large bowl whisk together the dry ingredients for the dough.
- Using an electric mixer, mix in the butter first then the eggs and milk.
- Roll out the dough on a floured cutting board in a long rectangle/oval shape approximately 1/4 inch thick.
- Sprinkle the filling on top of the dough, leaving roughly an inch around the edge.
- Carefully roll the dough into a log then slice the log into individual rolls.
- Place the rolls into a lightly greased muffin tin and bake for 20-30 minutes, o0r until they are golden-brown at 400F.
Icing
- Mix together using an electric mixer.
- Drizzle over cinnamon buns once they are cooled.
Hope everyone has a wonderful Christmas!
looks amzing wont to try recipe but confused you have salt on there twice 3tbl at room ?
Whoops! Totally supposed to be butter for the second one. Clearly I shouldn’t write things at 1 AM ;). Thanks for pointing it out!
:) no probably glad to have opportunity to try your recipe!
I followed the recipe but I don’t have dough—I have batter!? Is two cups of flour right??? It gave me a really wet mix with the eggs & milk :(
Depending on the density of the flour, it may require a less milk. My gluten free flour I use is reallllllly dense. (Robin Hood) I would recommend gradually adding the milk next time until you get results you’re happy with.
The gluten free Robin Hood flour I have already has xanthan gum in it already. Do I still need to add the extra in?
Nope! If the flour you’re using has xanthan gum already you can omit it.