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Since Brady was diagnosed with Celiac Disease last year, I have been making an effort to find ways to revamp his favorite dishes so that he can enjoy them. One of the things that you cannot find in the store (I have yet to find them) is Gluten Free Cinnamon Rolls. I decided to give them a whirl here are home, and they turned out delicious! I hope that you will enjoy them as much as we did!
Gluten Free Cinnamon Rolls (recipe adapted from Momables)
- 1 1/4 cups plain Greek yogurt
- 2 1/2 cups all-purpose gluten-free flour (this is my favorite brand)
- 6 tablespoons melted butter (the original recipe calls for 4, but I needed 6 to get the dough to where it needed to be. Just keep adding melted butter if the dough is not sticking together)
- 1/2 teaspoon xanthan gum (if your gluten-free flour already has this you can omit)
- 1 1/4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking soda
- 3/4 cup packed brown sugar
- 1 tablespoon melted butter
- 1/4 cup granulated sugar
- 3 teaspoons ground cinnamon
2 cups confectioner’s powdered sugar
1 stick softened butter
1 8oz. package of softened cream cheese
1 tsp. vanilla
Preheat oven to 425 degrees.
Coat a 12-count muffin tin or a 9-inch-round baking dish with cooking spray.
In a large bowl, begin making your dough by adding the greek yogurt and 4 tablespoons of melted butter.
Add in the gluten free flour, xantham gum (if needed), sugar, baking powder and baking soda.
Mix together until soft dough forms. The mixture will be crumbly.
Take your dough and place on a floured surface. Knead with your hands until smooth. If you need more melted butter so your dough is not crumbly, add it now.
Form the dough into about a 12×9-inch rectangle, then brush it with the remaining 2 tablespoons of the melted butter.
In a separate bowl, make filling mixture by combining brown sugar, granulated sugar, cinnamon, and melted butter. Spread mixture evenly onto the dough leaving a 1/2-inch border. Push the filling firmly into the dough.
Starting with the long side, begin to slowly roll the dough into a tight log. If you feel it is too sticky, you may need to flour your fingers lightly.
Pinch seams to seal the log, then cut into 12 rolls.
Place into a greased 12-count muffin tin or baking dish.
Bake for 15-17 minutes or until rolls are golden brown. Do not overbake as they will be hard. I suggest checking on them around the 15 minute mark.
While the rolls are baking, mix together the confectioner’s powdered sugar, cream cheese, butter and vanilla. Mix until you have a frosting consistency. You may need to add a splash of half and half or milk if mixture seems to thick.
After rolls have cooled, frost them with the icing, serve and enjoy!
These are SO delicious! My entire family love them!