This post contains affiliate links. We will be compensated for purchases made through these links at no additional expense to you. All views expressed are our own. Thank you for your support!
We have two weekends coming up where I think it is very common for people to make cinnamon rolls. This coming weekend is General Conference for the Church of Jesus Christ of Latter Day Saints. Members all over the world will be watching the our leaders give talks about our Savior Jesus Christ and His restored church. Many of those people will make cinnamon rolls for breakfast as the watch conference.
The weekend after is Easter, and I feel like cinnamon rolls are another common staple.
My mom shared this sprouted wheat cinnamon roll recipe a couple years ago. It is a delicious and healthier option, but since the recipe includes some regular flour, I wanted to try my hand at a completely gluten free option so my husband could partake in the cinnamon roll goodness.
This recipe is from King Arthur Flour. They also have a detailed blog post to help you make the recipe. I really love their flours, but I'm not going to lie. Due to the flour shortage everyone is experiencing, we only had Bob's Red Mill Gluten Free All Purpose Flour with xanthan gum.
I followed the recipe very closely however, and they still turned out pretty good. My husband said they tasted like store bought ones, and I'll take that for my first try at gluten free cinnamon rolls.
So, if you are in search of a good gluten free recipe, this is a great one to try!
I only made a light glaze to put on mine, because I wasn't going to go to the trouble of making a cream cheese frosting if they didn't turn out good. Now I have to go search for cream cheese before the weekend comes!
A few tips I wanted to share with you:
Have water nearby when shaping the dough to keep it sticking to you.
Use instant yeast. Everything I've read tells me that instant yeast works much better with gluten free flour. My dough still didn't puff up like normal flour would, but it did get fluffy.
I used large muffin tins so they'd still look more like cinnamon rolls when they came out of the oven.
You can find the recipe at the link above. Happy baking!
The weekend after is Easter, and I feel like cinnamon rolls are another common staple.
My mom shared this sprouted wheat cinnamon roll recipe a couple years ago. It is a delicious and healthier option, but since the recipe includes some regular flour, I wanted to try my hand at a completely gluten free option so my husband could partake in the cinnamon roll goodness.
This recipe is from King Arthur Flour. They also have a detailed blog post to help you make the recipe. I really love their flours, but I'm not going to lie. Due to the flour shortage everyone is experiencing, we only had Bob's Red Mill Gluten Free All Purpose Flour with xanthan gum.
I followed the recipe very closely however, and they still turned out pretty good. My husband said they tasted like store bought ones, and I'll take that for my first try at gluten free cinnamon rolls.
So, if you are in search of a good gluten free recipe, this is a great one to try!
I only made a light glaze to put on mine, because I wasn't going to go to the trouble of making a cream cheese frosting if they didn't turn out good. Now I have to go search for cream cheese before the weekend comes!
A few tips I wanted to share with you:
Have water nearby when shaping the dough to keep it sticking to you.
Use instant yeast. Everything I've read tells me that instant yeast works much better with gluten free flour. My dough still didn't puff up like normal flour would, but it did get fluffy.
I used large muffin tins so they'd still look more like cinnamon rolls when they came out of the oven.
You can find the recipe at the link above. Happy baking!
RSS Feed
