Saturday, November 20, 2010

Cinnamon Rolls (gluten, dairy, soy, and egg-free!)

So, with the success of my dinner rolls (adapting Pioneer Woman's recipe), I thought I'd give her cinnamon rolls a try, and it worked!  They were delicious and I've eaten way too many of them, and still have way too many in  my house (and I halved the recipe, I put the whole recipe below though).  Go to her website for the step-by-step instructions...making the dough is pretty much like the dinner rolls, just less salt, so there is a lot of potential with this recipe.  I have the recipe below with my changes and with my own frosting recipe to go with it. The picture below does not do it justice, but at least I remembered to take a picture this time. ;)

Cinnamon Rolls

1 quart So Delicious Original Coconut Milk or other nondairy milk
1 cup Canola Oil
1 cup Sugar
4 1/2 teaspoons Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) all-purpose gluten-free flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Soy-free margarine (I use Earth Balance)
2 cups Sugar
Generous Sprinkling Of Cinnamon
1lb Powdered Sugar
1 1/2 teaspoons Vanilla Extract
½ cup Coconut Milk
¼ cups Melted Soy-free margarine

Preparation Instructions

Mix the milk, oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary.)

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted margarine over the dough. Now sprinkle 1 cup of sugar over the margarine  followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375F until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.



  1. I am trying this and it is to runny to roll out. Do I need to add more flour!

    1. Yes, just add enough flour to be able to roll it out.