I am a big breakfast fan. So, finding an amazing recipe, that didn’t require too much time, or ingredients was so exciting! I purchase a lot of Bob’s Red Mill items, and have used their pizza crust more than once. What I just realized, or seemed to pay attention to, was the fact that the packages have recipes on them. The pizza crust just so happens to have a recipe for Cinnamon Rolls! Super easy to make, not so quick, but doesn’t require a ton of ingredients or even know how. The recipe does not have an icing, and what are cinnamon rolls without icing? I scoured the internet (Pinterest) and found one that will probably grace my kitchen from now until forever. (It’s that good!)
I purchased my Bob’s Red Mill pizza crust from Big Lots. They generally have a pretty good selection, and their prices are a lot cheaper than any of the other stores in my area. I don’t have any actual pictures, as they were pretty much gone before I could get my camera out!
Here’s the recipe:
Gluten Free Cinnamon Rolls
Dough:
1/4 cup Butter
1/2 cup Sugar
2 Eggs*
Yeast Packet (from package)
1 cup Warm Water
1 – 16 pkg (3 1/4 cups) Gluten Free Pizza Crust Mix
Rice Flour for dusting
Filling:
1/4 cup Butter, melted
1/2 cup Brown Sugar
2 tsp Cinnamon
* To replace the eggs, combine 2 Tb Flaxseed Meal with 6 Tb of water; mix and let stand 5 minutes.
Preheat the oven to 375°F.
Add 1 Tb of the sugar to the warm water. Sprinkle the yeast packet on top of water and let sit 5 minutes. Cream together the butter and sugar. Add eggs, one at a time, making sure to blend in completely.
Add the yeast mixture to the butter/egg mixture and blend. Add in the pizza crust mix; blend two minutes. Heavily dust a foot long sheet of wax paper with rice flour. Spread batter over the length of the wax paper, about 19 inches. Using warm water, wet your hands and press the batter outward to fill the sheet. Keep your hands wet. Once the batter evenly covers the wax paper, brush melted butter over the batter from edge to edge.
Combine the cinnamon and sugar and then sprinkle mixture over the batter from edge to edge. Pick up the short end of the wax paper and begin carefully rolling the batter over itself like you would a jelly roll. Cut the roll into 1 ½ inch pieces and gently place the disks into the 8 x 8 inch greased pan. It is okay to crowd them.
Let the rolls rise in a warm place for 30 minutes. Bake for 20 – 25 minutes. Remove from oven, cool until the butter stops bubbling then flip out onto a plate. Makes 8 cinnamon rolls.
**Note: This recipe was taken from the package, but I ended up with about 10-12 cinnamon rolls, and I didn’t let them cook as long. It just depends on how gooey you like your cinnamon rolls to be.**
Now, for my favorite part! The icing. I found a buttercream icing recipe online and figured I would try it out, as I’m not too fond of just powdered sugar and milk as a frosting. If you are, that’s fantastic!
Recipe:
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla
In a microwaveable bowl, melt the butter and cream cheese. I put them in for about 20 seconds, time will vary depending on your microwave and settings. Then add powdered sugar, and vanilla and whisk together. If you prefer a little bit of a thicker icing, you can always add a little more powdered sugar at a time until you reach the desired consistency!
Enjoy!
*Disclaimer: These opinions are entirely my own, and I was not sponsored or endorsed by any company.*
The Picky Eater Goes Gluten Free 