I have been on the hunt for an excellent gluten-free homemade cinnamon roll for years. We don’t eat them often, but I love to have them on Christmas morning, or special occasions. So far, I’ve always been a little disappointed in the final outcome.
This is not a Paleo recipe, and does use refined sugar in the frosting. You can leave the frosting off to reduce the amount of sugar or if you don’t mind the special treat, feel free to use it–it’s delightful!
Friends, you won’t be disappointed in this recipe! I adapted THIS recipe, using Bob’s Red Mill 1:1 flour and changed a few measurements as well. I followed the instructions closely, though, so I wouldn’t just end up with a sticky mess. I hope your family enjoys them as much as mine did!
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
|
- For the dough:
- 1/4 cup butter
- 1/2 cup honey
- 2 eggs
- 2-1/4 tsp yeast
- 1 cup warm water
- 3 1/4 cups Bob's Red Mill 1:1 GF flour
- For the filling:
- 1/4 cup melted butter
- 1 cup coconut sugar or brown sugar
- 3 tsp cinnamon
- For the frosting : optional
- 2 ounces cream cheese softened
- 1/2 cup butter softened
- 1/2 tsp pure vanilla extract
- 2 tablespoons almond milk + more if needed
- 1 1/2 cups organic powdered sugar sifted
- 1/4 teaspoon salt
Ingredients
|
- Please find instructions for assembling and baking HERE.
- Once rolls are done, prepare frosting:
- Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy.
- Mix in the vanilla and almond milk, then gradually mix in the powdered sugar and salt until smooth and fluffy.
- Spread over cinnamon rolls once they are cooled enough to eat!
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