Gluten Free Cinnamon Rolls

My Grandmother has Celiac Disease and is not able to have wheat gluten. I made this for her on Christmas morning and she said they were AMAZING!

Gluten Free Cinnamon Rolls

8 or 9 servings – 5 points

  • 2 Tbsp butter
  • ¼ cup sugar
  • 2/3 cup of milk, room temperature
  • 1 packet yeast (about 1 Tbsp)
  • 1 egg
  • ¼ cup canola oil
  • ½ cup potato starch
  • 1 cup corn starch
  • ¼ tsp baking soda
  • 2 ½ tsp xantham gum
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract


  • 1-2 Tbsp sugar


  • 1 cup brown sugar
  • 1 ¼ tsp cinnamon
  • 1/3 cup chopped nuts-optional


  • ¾ cup powdered or confectioner’s sugar
  • 1 tsp vanilla extract
  • Milk to thicken

Preheat oven to 375 degrees.

In medium bowl, combine the shortening and sugar. Mix well. Measure warm milk and add yeast to milk. Whisk well to fully dissolve.

Add milk/yeast to sugar mixture. Add remaining ingredients. Mix very well, being sure to remove all lumps. Dough will be quite soft.

Take a piece of plastic wrap and lay it out so it covers a 13 ½ “ x 13 ½ “ square. Sprinkle sugar on the wrap. Lay ball of dough on top of that. Then pull out another sheet of wrap and gently lay over the dough. Pat the dough down into a roughly squarish pancake. Lift the top wrap up and then reposition it. Use a rolling pin to roll out the dough in between the two layers of wrap. Occasionally you’ll have to lift and reposition the wrap because it gets “stuck” under the edges. You might have to occasionally flip the whole thing over. Make sure that when you’re done you’ve got ABOUT a 13 ½ “ x 13 ½ “ square of dough.

Remove top piece of wrap. Combine filling ingredients. Spread evenly across dough’s surface. Leave about a 1 ½ “ sugar free edge because when you roll the dough all the sugar shifts and fills this in; otherwise all the sugar spills out. Use the bottom piece of wrap to lift the edge of the dough and start to roll it up forming a long cylinder. Start with the sugary edge, which will be the center of your roll and roll toward the sugarless edge. Cut off or trim up the irregular ends of your “log”. Then cut into 8 or 9 slices of similar size, about 1 ½ “ wide. Place rolls into a greased round glass pie pan.

Bake approximately 20 minutes, until tops are lightly browned.

Combine powdered sugar, vanilla, and milk to make glaze. The amount of milk you use will depend on how thick you want the glaze to be. Stir until all lumps are dissolved. Drizzle over warm rolls if desired.

TO MAKE THE NIGHT BEFORE: Stop right before baking them. Wrap them up in their pan or glass dish and leave them in the fridge for the night. The next morning you can take them out and bake them and they come out amazing!



Twin XL said...

Gluten or no gluten - those look soooo good!

Dorm Comforter said...

These look so ooeey, gooey good :)