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Gluten Free Cinnamon Rolls

@under_baked

שבלולי קינמון ללא גלוטן. מאפה שמרים מבצק מועשר ללא גלוטן, עם מלית קינמון חדשה. הלם שזה בלי קמח, באמת.. המתכון המלא עם כל ההסברים המפורטים מחכה לכם אצלי באתר. #baking #bakingtiktok #baketok #אפיה #dough #ללאגלוטן #glutenfree #מתכון #cinnamonrolls

♬ Valzer d’Inverno – Andrea Vanzo

Gluten free cinnamon rolls. This next recipe is the beloved cinnamon rolls. It is much easier to prepare, compared to braiding the babka. I baked them in a large round pan, but you can totally bake them as individual pastries (it is recommended to use smaller baking rings if you own some). Just please keep an eye on your oven as the baking time will be shorter. I’m also going to recommend again to read more information about the dough, in the learning section (in case you haven’t got the change yet), and I’ll also highlight some important notes:

  1. After the standing mixer kneading is done, the dough will be very sticky and unworkable. You have to refrigerate it overnight. The next day, you use the flour mixture leftovers to dust the counter and to knead the dough. It is important to knead the dough well by hand, in order to achieve a smooth texture, and to try your best to ensure the excess flour is well incorporated into the dough.
  2. Don’t be tempted to cut into this cake when it comes out of the oven, and not even when its warm. It has to cool down completely at room temperature, for 4 to 5 hours, and only then it may be cut. Unfortunately, since most gluten free pastries are composed of starches, they go through faster setting and re-crystallization process that make the dough gummy, and with unpleasant texture when you eat it.
  3. The sugar syrup contributes a lot to the flavor and texture, and I recommend not to skip it.
  4. Storage- wrap well using a plastic wrap, that directly adheres to the cake (if you cut it, make sure it adheres to the exposed part of the cake), and also cover it with some aluminum foil. You may also put it in an airtight container, but its not mandatory. The pastries should be able to retain their moisture for longer if stored in this manner. In any case, as with any other yeasted dough pastry- if it gets too hard, warm it for a few seconds in the microwave to restore its soft texture.

As I mentioned in my last post, I hope you’ll enjoy the result, because at least for me it was kind of a shocker to witness this pastry doesn’t contain any regular flour.

First published:

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Gluten Free Cinnamon Rolls:

Equipment: Round Springform pan: 23cm (d) x 8cm (h), sides and bottom lined with parchment paper.

Recipe: A single round cake

Flour mixture (300g):

IngredientAmount (g)
Potato Starch107g
White Rice Flour94g
Tapioca Flour28g
Green Buckwheat Flour34g
Pea Protein Powder31g
Xanthan Gum6g

Cooked Dough- Yudane (72g):

IngredientAmount (g)
Boiling Water48g
Flour Mixture24g

The Dough (665g):

IngredientAmount (g)
Flour Mixture235g
Psyllium Husk4g
Dry Yeasts7g (2 + 1/8 tsps)
Xanthan Gum6g
Cooked Dough- Yudane72g
White Granulated Sugar34g
Salt1/4 tsp
Eggs (Room temperature)38g
Milk (Room temperature)235g
Softened Unsalted Butter38g

* Note to not discard the remaining egg amount- it will be used to egg wash the loaf.

Filling: Pastry Cream with Cinnamon-Sugar Mixture:

Pastry Cream:

IngredientAmount (g / units)
Milk165g
Eggs35g
White Granulated Sugar35g
Vanilla Extract1 tsp
Cornstarch10g
Unsalted Butter35g

Cinnamon-Sugar Mixture:

IngredientAmount (g / units)
Brown Sugar (Demerara)80g
Dark Brown Sugar40g
Salt1/4 tsp
Cinnamon6g (3 tsps)
Almond Meal14g

Sugar syrup:

IngredientAmount (g / units)
Boiling Water50g
White Granulated Sugar40g

For the dough:

  1. Mixing the flour mixture- mix all ingredients together thoroughly. Part of this mixture will be used to make the yudane (cooked dough), most of it will be used for the actual dough, and the rest of it (about 40g) will be used for dusting the dough and working counter.
  2. Making the yudane- into a separate bowl, add the required amount of flour mixture, specified by the recipe. Boil water, and pour them over the flour mixture. Mix thoroughly until you get a smooth pasty dough. The dough should cool down for a few minutes, so set it to the side while working on the rest of the preparations.
  3. Into the bowl of a standing mixer fitted with the paddle attachment, add the flour mixture, yeasts, salt, sugar, psyllium husk, eggs and the cooled yudane.
  4. Start mixing on low speed, and gradually stream in the milk.
  5. Increase the speed to medium, and gradually add the butter.
  6. After all butter was added, keep mixing for 5 minutes. After about 3 minutes, use a silicone spatula to scrape the sides and bottom of the bowl, including the paddle attachment, to encourage even mixing. The resulting dough will look uniform, but will be very sticky and impossible to work with.
  7. Transfer the dough to a medium sized bowl, cover it with plastic wrap and refrigerate overnight (or up to 24 hours, the dough will reach a maximal rising stage from which it can’t further rise).

For the filling:

Pastry Cream:

  1. In a small bowl, whisk together 40g of the milk and cornstarch, until smooth and without any lumps. Add the eggs and whisk thoroughly to combine.
  2. In a saucepan, over medium heat, cook the remaining 125g of the milk with the sugar, and bring it to a simmer.
  3. Gradually temper the eggs mixture with the hot milk.
  4. Transfer the tempered mixture back into the saucepan, through a strainer to capture any cooked egg bits.
  5. Cook over medium-low heat, whisking constantly, until the cream is thickly bubbling.
  6. Take the saucepan off the heat and add the butter and vanilla extract. Whisk well and transfer the cream to a clean bowl.
  7. Attach a plastic wrap directly on the surface of the cream and allow it to cool down at room temperature for 1 hour. Then refrigerate for at least 4 hours (the cream can be made one day in advanced).

For the Cinnamon-Sugar Mixture: Mix all the ingredients together in a separate bowl, and set to the side until use.

Assembly and baking:

  1. On a floured counter, using the flour mixture leftovers, place the dough. It will be a little bit sticky, but considerably stable. Dust the dough as well and knead it with your hands to get make it smooth. The dough’s consistency will be very nice to work with and roll.
  2. Roll the dough to a large rectangle, sized 38cm (l) x 24cm (w).
  3. Evenly spread the filling all across the dough. After spreading the pastry cream, sprinkle the cinnamon-sugar mixture on top. Flatten it lightly with your hands to adhere it to the pastry cream.
  4. Make cutting marks lengthwise, 3.5cm apart, and using a pizza cutter, cut the dough into strips.
  5. Roll each strip to a roll, and place in the prepared pan.
  6. Proof for 1h at room temperature, with the cake covered with plastic wrap so it doesn’t dry out. Towards the end of the proofing time, pre-heat your oven to 175C (fan mode off), placing a baking rack at the lowest level inside the oven.
  7. Brush the loaf with some beaten egg, and bake for 40 minutes. After 25 minutes, the cake should be covered with some aluminum foil to avoid overbrowning. If you own a food thermometer, the internal temperature of the dough should reach 95C.
  8. Take the cake out of the oven and immediately pour the syrup on top.
  9. Allow the cake to cool down, while still in the pan, on the cooling rack for 4 or 5 hours, until it is completely cold to the touch, and only then it can be cut.
  10. Storage: wrap the cake well from all sides with plastic wrap, and cover it tightly with aluminum foil. You may also store it in an airtight container, in addition to covering it with the plastic wrap and aluminum foil, but regardless, storage should be done only at room temperature, for 4-5 days. If the texture feels a bit hard, you may warm it in the microwave to restore the soft texture.
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Gluten Free Cinnamon Rolls שבלולי קינמון ללא גלוטן

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Gluten Free Cinnamon Rolls שבלולי קינמון ללא גלוטן

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