Gluten Free Cinnamon Rolls - the BEST & Fluffiest recipe! Life After Wheat (2024)

FAQs

What is the best yeast for gluten-free baking? ›

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

For the fluffiest cinnamon rolls, make sure you allow your dough to rise for at least 90 minutes for the first rise. For the second rise, a good 30 minutes works. I see a lot of recipes - including a few of mine - say 60 minutes minimum for the first rise.

Too much flour in your dough will give you dry, dense rolls. You can always add a bit more flour after it has kneaded if it's too sticky to work with.

As the rolls bake, the cream in the bottom of the pan heats up. Its liquid migrates up into the rolls, making them moister. And the remaining fat, milk solids, and milk sugars coalesce into a sweet, sticky syrup that coats the rolls' bottom (which become their top when you turn them out of the pan).

Fresh yeast requires two rises, so it is not ideal for gluten free breads, which require only one rise.

Almond Flour

This is why it has a fluffy, light texture and pale golden color. We often reach for almond flour in baking recipes when we're looking for a light, fluffy, cake-y texture with neutral flavor, because almond flour has a milder flavor than almond meal, and tends to fluff up nicely when baked!

Gluten is a group of proteins known as prolamins found in grains such as wheat and barley. These proteins act as a 'glue' for foods, for example in bread gluten improves the texture and retains moisture. Yeast, on the other hand, is a fungi that has been used in food for thousands of years.

Cinnabon's Secret Ingredient

This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.

Can cinnamon rolls rise for too long? Yes definitely! If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.

You want a pan of puffy-looking rolls even before baking. Additionally, be sure to add only as much flour as you need to make a workable dough. This is a soft and tacky dough and it's not supposed to be tough and hard. Too much flour will give you stiff, dense, dry cinnamon rolls.

How to make cinnamon roll filling less grainy? ›

Molasses is what makes brown sugar brown. Brown sugar has a smaller granule than white sugar. What all this means to a cinnamon roll filling: When brown sugar and cinnamon (and butter) are used in the filling, the brown sugar becomes more liquidy and less gritty than white sugar.

If you continue adding flour beyond the point of the dough absorbing it, you'll end up with hard, dry cinnamon rolls. But with time, practice, and attention, soft, fluffy cinnamon rolls are sure to become a staple in your weekend breakfast repertoire.

According to our very own “Prince of Pastry” Chef Eddy Van Damme, heavy cream has 36 to 40 percent milk fat and will whip up firmer with stiff peaks that hold their shape longer than whipping cream peaks do. Heavy cream is a good choice when decorating pies or cakes, or for thickening sauces and ganache.

The main difference between the two is their fat content. Heavy cream has slightly more fat than whipping cream. Otherwise, they are nutritionally very similar. You can use them interchangeably in recipes without affecting the taste, although they may lead to different consistencies.

If cream cheese isn't your favorite, you could top the rolls with vanilla icing, the brown sugar icing from these pumpkin donuts, maple icing from maple cinnamon rolls, or even the caramel icing from apple cinnamon rolls.

Spread the rolls in a round pan making sure not to over crowd them. Pour approximately 1/4 cup of heavy cream (also known as whipping cream) on top of and in between the rolls. Bake as usual. Ill never skip this step again, they come out twice the size and fluffy.