This recipe was originally published in 2010.
These homemade cinnamon rolls are just like you remember them—small, warm rounds of springy dough bursting with cinnamon and topped with an old-fashioned sugar glaze.
TIP: Extra finely ground brown rice flour is available from Authentic Foods. Make your own by whirling brown rice flour in a clean coffee grinder.
Gluten-Free Brown Rice Flour Mix
MAKES 3 CUPS.
2 cups brown rice flour, extra finely ground
⅔ cup potato starch (not potato flour)
⅓ cup tapioca flour starch
1. Whisk ingredients together to combine. Refrigerate in a tightly covered container until used.
Recipe reprinted with permission from Gluten-Free Baking Classics (Surrey Books, 2008), by Annalise Roberts.
- ⅓ cup packed dark brown sugar
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg, optional
- 7 tablespoons warm milk (cow, rice or soy) (110 degrees)
- 1 tablespoon dry yeast granules (not quick rise)
- ¼ cup sweet rice flour, divided
- ¼ cup granulated sugar, divided
- 2 large eggs, room temperature
- 2 tablespoons canola oil
- 1¾ cups Brown Rice Flour Mix
- 1¼teaspoons xanthan gum
- ½teaspoon salt
- Rice flour, to flour board
- 1 tablespoon melted unsalted butter or Earth Balance
- ¾ cup confectioners’ sugar
- 1 tablespoon milk (cow, rice or soy)
- ½ teaspoon pure vanilla extract
1Combine brown sugar, cinnamon and nutmeg (optional) in a small bowl and set aside.
2Combine warm milk, yeast, 1 tablespoon sweet rice flour and 1 tablespoon sugar in a measuring cup, stirring until well blended. Cover with a towel and set aside for 5 to 10 minutes until mixture becomes foamy.
3Mix eggs and canola oil together in a small bowl and set aside.
4Lightly grease a 9-inch round cake pan.
5Mix brown rice flour mix, xanthan gum, salt, and remaining 3 tablespoons sweet rice flour and 3 tablespoons sugar in large bowl of electric mixer. Add warm milk/yeast mixture, egg and oil to the bowl; mix until just blended. Scrape bowl and beaters and then beat at high speed for 3 minutes.
6Liberally spread rice flour over surface of a wooden board and lightly flour hands. Use a spatula to move dough out onto the wooden board in a ball shape. Dough will be sticky. Roll dough around in the rice flour until it is lightly covered. Gently press into a 12x8-inch rectangle with your hands.
7Lightly brush melted butter over top of rolled dough and sprinkle with brown sugar and cinnamon mixture. Starting with 8-inch side, carefully roll dough jellyroll fashion. Do not roll dough tightly; the individual rolls will rise better if they are more loosely rolled.
8Use a small, sharp knife to cut the 8-inch roll of dough into eight 1-inch slices. (Don’t worry if slices seem loosely rolled). Coat knife with rice flour if dough is sticking to it.
9Carefully arrange slices in prepared cake pan so that they do not touch (put six around the outside of the pan and two in the middle.) Cover with a light cloth and let rise in a warm place until rolls have doubled or more in size and have filled pan (80 degrees is ideal and almost essential for this very heavy dough to rise in 1 to 1½ hours.)
10Preheat oven to 375 degrees. Place rolls in center of oven and bake about 20 minutes, until light golden and cooked through.
11Combine confectioners’ sugar, milk and vanilla in a small bowl and stir until smooth and creamy. Spoon over top of rolls. Serve warm.