Gluten Free Pull Apart Cinnamon Rolls

Who doesn’t love their house smelling of baking in the oven? This recipe is yummy. Just. Plain. Yummy. And it’s perfect to make for Christmas morning as a sweet brekkie while you open presents. I came across a recipe on Pinterest a while ago for cinnamon roll bread and thought I’d adapt it and make a few changes for GF cinnamon rolls. You can make this one of two ways: baked in a bread pan or on a baking sheet. This does make a difference and while I think the roll baked in the bread pan looked better, my taste testers (aka family) preferred the roll baked on the baking sheet (I’ve got photos below to show you how differently they turn out). I also made up two batches: a GF one (which is in the above photo) and a batch using regular flour (in the photos below). The nice thing is you don’t have to make any adjustments to the measurements between a GF and regular version, you’ll just find that they bake up differently (which is pretty much how I find these recipes always go anyways). You can prep everything ahead of time and simply pop the rolls in the oven on Christmas morning or enjoy whipping up a batch for a cozy Boxing Day snack. Either way, it’s hard to resist something that’s this cinnamon-y good!



Ingredients

For the buns
4 cups gluten free flour (I use a blend of coconut and brown rice flour- or swap for your favourite regular flour)
1/4 cup water (you may need to add a little more to achieve the dough consistency you desire)
3 tbsp sugar
1 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 cup eggnog or milk
1 tsp vanilla extract

For the filling


6 tbsp butter, softened
1 cup brown sugar
3 tbsp cinnamon
1 tsp vanilla extract
pinch of salt

For the frosting


4 oz cream cheese, softened
1 cup icing sugar
1- 2 tbsp of milk or cream to thin (optional)
1 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees. In a large bowl, mix the dry ingredients until well combined; add the eggnog/ milk, water, and vanilla extract and stir until dough has formed with no lumps (you may want to use your hands to help with this). Set dough aside.

2. Mix together the ingredients for the filling and set aside (if you find it hard to get rid of the lumps, warm over low heat until the brown sugar and butter have melted).

3. Separate the dough into two equal halves and roll into rectangles approx 1/8″ thick onto pieces of parchment paper.

4. Pour the filling over the dough and spread out evenly. Roll the dough into a log, pinching the end of the dough to the roll to hold it together. Make diagonal cuts into the dough almost all the way to the bottom.

5. Transfer the rolls to a baking sheet or into a bread pan and bake: if using a baking sheet it will take 25- 30 minutes; if using a bread pan it will take approx 40- 45 minutes. Bake until the top and edges are turning golden brown.

6. While the cinnamon rolls are baking, mix together the frosting. Add more or less milk until you get the consistency you want.

7. Remove the rolls from the oven and drizzle with the frosting (tip: keep some aside for dipping). Serve hot.

See the difference: The roll on the left was baked on the baking sheet and the roll on the right was baked in a bread pan. Both delicious, but a little different. It’s totally worth trying both methods to see which you prefer.

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