Laurie’s Gooey Cinnamon Rolls



Photography by Oksana Charla

“One bite of these delicious, bready, ooey-gooey, pull-apart rolls and people say, ‘I can’t believe they’re gluten-free!’ I think this is my most popular recipe because finding a gluten-free cinnamon roll that’s comparable to what we used to eat is difficult. This recipe is the perfect substitute,” says Laurie Barrie. “Even my non-allergic friends and family love them.” This recipe can be made with egg replacement; see instructions below.


½ cup brown sugar
3 tablespoons butter or dairy-free alternative
1 tablespoon whipping cream or canned coconut cream
1 tablespoon pure maple syrup
1 cup chopped pecans, optional


1½ cups superfine brown rice flour
½ cup potato starch (not potato flour)
¼ cup tapioca starch/flour, more for dusting
¼ cup almond flour or sorghum flour
¼ cup sweet rice flour
2 teaspoons xanthan gum
1 teaspoon baking soda
½ cup water
¾ cup milk of choice
1½ tablespoons rapid-rise yeast
1 tablespoon sugar
1 large egg, room temperature
1 teaspoon cider vinegar
1 teaspoon pure vanilla extract
2 tablespoons vegetable oil


¾ cup brown sugar
½ cup butter, softened, or dairy-free alternative
1 tablespoon ground cinnamon

1. To make the topping, place brown sugar, butter, whipping cream, maple syrup and pecans (if using) in a small saucepan over medium-high heat. Cook until mixture just comes to a boil. Remove from heat and pour mixture into an 8×12-inch pan.

2. Place brown rice flour, potato starch, tapioca starch/flour, almond flour, sweet rice flour, xanthan gum and baking soda in a large mixing bowl. Using the paddle attachment on the mixer, blend until well incorporated.

3. Place water and milk in a saucepan and gently heat to 105°F. (Do not overheat as it will “kill” the yeast.) Remove from heat and add yeast and sugar. Set aside 10 minutes until yeast proofs (bubbles). Once yeast has proofed, add egg, vinegar, vanilla and oil, stirring to combine.

4. Add liquid ingredients to dry flour mixture and blend with the paddle attachment on mixer for 3 minutes to form the dough.

5. To make the filling, place brown sugar, butter and cinnamon in a separate bowl. Cream together.

6. Place plastic wrap on a cutting board and lightly dust it with tapioca starch/flour. Put the dough on the floured plastic wrap and gently press or roll out the dough to ½-inch thickness. Sprinkle filling evenly over rolled dough, leaving the outer edges free. Gently roll the dough up lengthwise into a log by pulling up on the plastic wrap. Pinch the edges of the dough to seal.

7. Gently slide a string of dental floss under the cinnamon roll log and slice through the dough by crossing the string. Make each segment about 2½ inches wide, cutting a total of 8 rolls.

8. Place the rolls in the pan on the topping. Put the pan in a warm, draft-free area so rolls can rise, about 30 minutes.

9. Preheat oven to 350°F.

10. Place rolls in preheated oven and bake 20 to 25 minutes or until tops are golden brown.

11. Remove from oven and let sit 5 minutes before tipping upside down onto a large platter. Serve rolls warm from the oven. To reheat, place rolls in the microwave for 30 seconds.

Each roll contains 543 calories, 23g total fat, 11g saturated fat, 0g trans fat, 73mg cholesterol, 192mg sodium, 80g carbohydrate, 3g fiber, 39g sugars, 6g protein, 50 Est GL.

To make Heart-Shape Cinnamon Rolls, see see below.

For Egg-Free Cinnamon Rolls, omit 1 egg. Combine 1 tablespoon flax meal with 3 tablespoons warm unsweetened applesauce. Let cool. Add the ingredients in step 3 to replace 1 egg.

TIP Superfine brown rice flour is available from Authentic Foods ( To make your own, process brown rice flour in a food processor, blender or clean coffee grinder until finely ground.

To make Heart-Shape Cinnamon Rolls, use a 12-inch round pan. Follow instructions through step 5. In step 6, when rolling the dough lengthwise, roll each end equally toward the center until they meet. Using a string, cut the rolled dough into segments about 2½ inches wide. With fingers, pinch the narrow end of each rolled dough segment to form the tip of the heart. Place heart-shaped segments into pan on top of the topping, arranged with narrow tips facing the center of the pan (see photo above). Put the pan in a warm, draft-free area so rolls can rise, about 30 minutes. Continue with recipe as instructed.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.