Sunday, December 23, 2012

0 Nutlove: Gluten Free Cinnamon Rolls

It's getting close to Christmas and the end of the year, so I wanted to share another #nutlove recipe before the end of the month that's great to share with the family. I adapted it from a Cinnabon clone recipe on that I found on The original recipe can be found at: I adapted it in two ways, I made it gluten free, and changed the directions to not use a bread machine. It's easy, and super delicious!

Check out our pinterest board for all of the nut related recipes this month: If you'd be interested in joining our food love blog hop, then let me know via th Contact Page, or contact me on Google+ +T.R. Crumbley.

Active Prep Time 30 minutes
Inactive Prep Time 1 1/2 hour
Bake Time  15 minutes

1 cup warm milk
½ cup sugar
2 ¼ teaspoon quick active yeast
2 room temperature eggs
1/3 cup melted butter
4 tsp xantham gum
½ cup brown rice flour
1 cup potato starch
1 1/3 cup tapioca flour
1 2/3 cup sweet rice flour
1 cup light brown sugar
2 ¼ tbsp. cinnamon
1/4 cup chopped walnuts
1/3 cup soft butter
3 oz soft cream cheese
¼ cup soft butter
1 ¼ cup powdered sugar
1 tsp vanilla

In a large bowl, add the milk, sugar, and yeast. Set aside for 5 minutes. Stir in the butter and eggs to the milk mixture. In a medium bowl, stir the gum and flours together. Slowly add to the milk mixture. Once the dough becomes hard to mix by spoon, knead the dough by hand until the dough is well combined. Cover with a cloth and store in a warm place for half an hour.

In a small bowl, mix the butter, cinnamon, nuts, and sugar together. Remove the dough from the bowl and roll out to a rectangle, about 1/4 inch thick. Spread the filling on the dough, and roll into a log. Cut into 3/4 inch thick rolls, and place into a greased rectangular pan. Cover with a cloth and let sit for 30 minutes.

Once they have risen more, bake them in a 400F preheated oven. While the rolls bake, stir the frosting ingredients together. Once the rolls are slightly golden brown, remove from the oven and frost while warm.  

No comments:

Post a Comment