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Until now, my recipe for this has been scribbled all over a piece of paper. I finally typed it up, so it’s easier to follow and I could share it with you. I’ve been making these for at least a couple years. I keep changing the recipe, but this seems to be the one I return to.
I have managed to remove most of the dairy and refined sugar from the recipe without any complaints. However, I have kept powdered sugar in the glaze/frosting, and that seems to please everyone’s taste buds.
My son requests these for breakfast quite frequently, but I try to limit it to once a month. I don’t want to make them too often, or it won’t seem like a special treat anymore.
Gluten-Free Cinnamon Rolls Recipe
1/2 Cup Almond Milk, warmed
1 Tbsp Yeast
2 Tbsp Earth Balance Vegan Buttery Sticks, softened
1/4 Cup Coconut Crystals (or other sweetener)
1/4 Cup Grapeseed Oil (or other cooking oil)
1 tsp Vanilla
2 Cups (9 oz.) Pamela’s Baking Mix
1-1/2 tsp Xanthan Gum
1/2 Cup Coconut Crystals
1 tsp Ground Cinnamon
3/4 Cup (3 oz.) Powdered Sugar
1 Tbsp Almond Milk
- Preheat the oven to 375° F. Prepare an 8″ cake pan by spraying lightly with oil, or line with parchment paper.
- In a medium bowl, combine the warm almond milk with the yeast and set aside.
- In a small bowl, mix together the filling ingredients and set aside.
- In a large mixing bowl, beat the vegan “butter” with the 1/4 Cup coconut crystals. Then, add the egg, oil, and vanilla, and mix. Add the yeast and milk mixture, and continue mixing until thoroughly combined. Next, add Pamela’s Baking Mix and xanthan gum. Mix the ingredients again, until the dough is combined well and starts to pull together.
- Turn the dough out onto a sheet of parchment paper. Top with plastic wrap and roll out the dough to about a 16″x14″ rectangle.
- Remove the plastic wrap and cover the dough evenly with the filling.
- Lifting the edge of the parchment paper on a long side of the dough, begin rolling the dough into a log shape, peeling off the paper as you roll the dough.
- Cut the dough log into nine equal rolls. I find this easiest to do by cutting into thirds and then each third into thirds.
- Place the rolls, cut side down, into the greased pan. Bake for 20 minutes.
- While the rolls are baking, mix up the glaze.
- Once the rolls have baked, drizzle or spread the glaze on top of each roll while they’re still hot.
- Instead of a greased cake pan, use cupcake liners and bake the rolls on a cookie sheet.
- You can use plastic wrap instead of parchment paper.
- Adjust the glaze to your liking by using more or less liquid. The amounts I have listed above make a thick frosting. You can also use orange juice instead of almond milk to give it a slight citrus flavor.
- If nine cinnamon rolls just isn’t enough for you, double the recipe and bake them in a 9″ x 13″ pan for 25-30 minutes.
- Make ahead. You can mix up the dough the night before you want to serve them. Make sure to cover the dough tightly with plastic wrap and refrigerate overnight. In the morning, pull out the dough and continue with step 5.
More Cinnamon Roll Recipe Ideas:
- Kim makes a gluten-free Cinnamon Bun Cake at Cook It Allergy Free
- Lisa at Extraordinary Life makes large gluten-free cinnamon rolls like you find at Cinnabon
- Angela makes gluten-free, dairy-free Pumpkin Cinnamon Rolls at Once a Month Mom
**For more Slightly Indulgent recipes, visit Simply Sugar and Gluten-Free, where Amy has a link-up with healthy recipes from around the web.
**Visit Gluten-Free Wednesdays at The Gluten-Free Homemaker for more gluten-free recipes.
Having a party this weekend? Or, maybe you want to take something you can eat to share at a party. Here’s a gluten-free recipe that would be great for a Super Bowl party, a birthday party, a homemade Valentine gift, or just a fun snack to share.
It’s not sticky like caramel corn, but it is a little crunchy, a little sweet, and a little salty. It’s gluten-free and dairy-free (lactose-free and casein-free, too!). Kids and adults are going to LOVE this. I make a big batch because it disappears so quickly.
Caramel Corn Puffs Recipe
12 oz. (2 pkgs) plain, unsweetened whole grain Puffed Corn (or popped popcorn)
1 Cup (2 sticks) Earth Balance Vegan Buttery Sticks
1- 1/2 Cups Brown Sugar, lightly packed
1/2 Cup Agave or Honey
1/2 tsp Vanilla
1/2 tsp Baking Soda
1 tsp Sea Salt, finely ground
- Preheat oven to 250º F.
- Pour plain Corn Puffs into a large roasting pan, or onto two large baking sheets with sides, and set aside.
- In a 3- or 4-quart sauce pan, combine vegan buttery sticks, brown sugar, and agave syrup. Over medium-high heat, bring it to a boil and and let it continue to boil for 5 minutes.
- Carefully pour in the vanilla and baking soda. This will cause it to bubble up, so watch it carefully and stir quickly.
- Remove it from the heat and quickly pour the mixture over the corn puffs in the roasting pan. Gently stir the corn puffs so that all are covered with the caramel mixture.
- Put the corn puffs in the oven and bake at 250º F for a total of 60 min, taking it out of the oven and stirring every 15 minutes to make sure every piece gets baked evenly.
- After 60 minutes, remove from the oven and sprinkle sea salt on the corn puffs while they’re still warm. Stir, cool, and enjoy!
- You can store this in airtight containers on the counter for a week, without losing any quality of taste. (Maybe longer, but that is as long as I can keep it on the counter without eating every last piece.)
- Make sure the puffed corn you purchase is gluten-free. Some brands may have cross-contamination warnings.
- Add some nuts, or other ingredients to make it a trail-mix treat.
I’ve had a few questions about the Rainbow Apple Salad I included in my menu last week, so I thought I would share the recipe.
Inspired by Debbi’s recipe for Broccoli Apple Slaw, I threw together a salad after seeing a bag of Rainbow Salad at Wegmans. I have really been enjoying the salad for lunches during the week. The recipe keeps evolving, but this is what I’m enjoying right now.
Rainbow Apple Salad
- 6-8 Cups Shredded, or julienned, Vegetables, including broccoli, cauliflower, purple cabbage and carrots (I purchase a 10 oz. bag of Wegman’s Rainbow Salad and add some matchstick carrots.)
- 2 large crisp and sweet apples, cored and chopped (about 4 cups)
- 1 Cup dried Cranberries
- 1/2 Cup Poppyseed dressing (Read the ingredients to make sure it’s gluten-free or try my recipe for Honey Poppyseed Dressing.)
- 1/2 Cup chopped nuts or sunflower seeds (optional)
- Combine the vegetables, apples, and cranberries.
- Pour the dressing on the salad, and toss to evenly coat the salad.
- If desired, sprinkle nuts or sunflower seeds on top.
- This makes a salad large enough to share — about 8 servings.
- It’s great as a side salad, too. Serve with Pulled Pork Sandwiches or a simple grilled chicken breast.
Review More Great Recipes
Find more gluten-free recipes at Gluten-Free Wednesdays at The Gluten-Free Homemaker.
Find more healthy recipes at Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.