Alright… I have to first say, I tried to make a batch of GF cinnamon rolls using a King Arthur recipe. In general, KA recipes are pretty solid and a great basis for a base recipe ready for modifications. I have made a lot of their recipes – from breads to crackers to cakes… the cinnamon rolls were the most epic failure imaginable. Okay, hyperbole, thy name is Nicole. They tasted great. They smelled great. But they were cinnamon roll “muffins,” which were actually more cinnamon roll “lava cakes” when the filling pooled to the bottom of the pan during baking (and leaked over the top). I’m a pretty capable baker… but those were so much work for something that wasn’t even what I was making. I know it may seem like I’m picky, but for me, when I intend to make a roll… it needs to be a roll.
Of course, during the process of making the KA cinnamon rolls, I could see where it was heading. The dough was a loose batter, the loose batter was sticky, and the filling was so stiff I had to pinch pieces to drop it on the dough. The entire prep, including rising time, was about 2 hours before getting to baking. Then… cinnamon lava-cake muffins. This baker was peeeeeeeeved. All I could think was… how embarassing. If I were making these for my in-laws… I would have simply been ashamed. No hyperbole there.
So, off I went in search of another recipe. I found one that claimed to be a copycat Cinnabon recipe. Now that is a tall order… to make a gluten free cinnamon roll taste like the heaven you get at Cinnabon? No way. But, I looked at the pictures she had up, I watched her video (where the dough behaved like a dough – imagine that), and decided that for the adoring looks I might gain from my Celiac husband… I’d try it.
Witchery in the first degree… because what came out of my oven tonight was MAGIC. The cinnamon rolls baked like “real” cinnamon rolls, they browned like beautiful little rolls of heaven, and they tasted utterly indistinguishable from a gluten-yes cinnamon roll. And… crowning glory… like what you’d get at the mall from Cinnabon.
Do yourself a favor… if you like cinnamon rolls from scratch that make you feel as though you never left gluten behind? Make these. Make them now. I promise you… you will not regret it. I five starred these babies so fast my head spun, and even as I sit here writing about it… I’m thinking about a second helping. Oh the guilt. As my husband said, the only problem with the recipe is that you need more – more rolls, more pans… mindblowing.
To Rachel from Recreating Happiness, I doff my cap and give a bow. This recipe is absolutely perfect. http://recreatinghappiness.com/breakfast-recipes/gluten-free-cinnabon-copycat-cinnamon-roll-recipe-updated-and-now-easier-to-make
Of note: I did have to substitute the almond flour for sorghum, which worked fine, as well as adding about 3 tbsps of milk to the icing to make it thin enough to drizzle. All else was by the book and man… what a tasty book. Total prep time was roughly 45 minutes to an hour, including a 15 minute rise time.
I recommend these to ANYONE – gluten free or not. Fluffy, gooey, tender… I think I hear another cinnamon roll in the kitchen calling my name. Until next time. 🙂