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The Best GF Cinnamon Rolls PDF Print E-mail


½ c sorghum flour
1 c corn starch
½ tsp baking soda
2-½ tsp xanthan gum
2 tsp baking powder
½ tsp salt
2 tbs butter (not melted)
¼ c sugar
1 egg
1 tsp vanilla
¼ c oil
½ c warm milk
1 tbs instant yeast
2/3 half white sugar and half brown sugar
1 ¼ tsp. cinnamon
Note: If you don’t use instant yeast, add regular yeast to the warm milk along with 2 tbs of sugar. Let it foam for a few minutes.
Using a mixer, combine the butter and sugar. Mix well. Add the egg, vanilla and oil. Mix until light and smooth. Add milk (with yeast if not instant).
Combine the dry ingredients and add to the wet mixture. Beat on high for at least a minute.
Lay out a piece of plastic wrap (18-20 in long) sprayed with oil. Cover it with another piece of sprayed plastic wrap. Use a rolling pin to roll the dough into a rectangle about 15-16 in long lift the top piece of wrap off.
Combine the filling ingredients. Spread the filling on dough leaving ½ in margins. At the widest edge, roll the dough by lifting up the plastic wrap.
Once you get the rolled started. It will roll on its own when you lift up on the wrap. Once rolled, smooth out the edges trying to get it to stick to the roll along the wide side.
Cut the roll into 9 pieces using dental floss and lay cut side down into a greased 9” square pan. No need to let rise.
Bake 25-28 mins…cover with foil after the first 10 mins. When taking out of the oven, flip on to plate, then flip back on another plate to let cool.
¾ c powdered sugar and 1 tsp vanilla
Milk-add a tsp at a time until the glaze is the right consistency to drizzle over the warm rolls to serve warm. Otherwise freeze and glaze after defrosting.