Gluten-free cinnamon rolls are sweet morning fare
Mornings are made for cinnamon rolls. Tender dough swirled with a fragrant cinnamon filling and smeared with sweet icing — what’s not to like?
I love smelling the yeast as it perks up in a warm bath of milk and sugar; feeling the dough come together between my hands; sprinkling sweetened cinnamon over the top, always knowing that I’ll add a little more than what is necessary; and rolling the soft dough and watching that elegant swirl form.
With a few swipes of a knife, generously sized rolls are ready for the oven. Run to the kitchen, friends, because these easy-to-make gluten-free cinnamon buns deliver on every desire, craving and expectation you’ve ever had for a truly delicious homemade cinnamon roll.
The most important tool
The way you mix your dough is key to baking up a tender gluten-free cinnamon roll. When it comes to yeast breads, I usually lean on my stand mixer to do the hard work of kneading. But, as with most glutenfree baking, we need to step back and re-evaluate.
Gluten-free doughs reach peak “gluten-style” performance on a bell curve, and all you need is a wooden spoon to make a cohesive dough. Be careful not to overmix, as doughs made with xanthan gum — the ingredient used in gluten-free baking that mimics gluten — can be overworked into an unappetizing gummy texture that will not hold the air bubbles that make cinnamon buns so light and tender.
For this recipe in particular, don’t use the stand or hand mixer — go the traditional bowl-and-spoon route.
Do not exclude the egg
Traditional to most cinnamon bun recipes, but especially important here, is the inclusion of eggs. Eggs are truly a miracle food, providing function and flavor to gluten-free cinnamon rolls. Egg whites consist of protein and water, and that protein plays a vital role here. The egg protein (and xanthan gum from the baking
mix) function to replace the gluten proteins that traditionally add structure to yeast breads.
Yes, even soft and tender morning buns need structure to hold those air bubbles in place and give the buns a nice lift. The yolks are mostly fat, providing flavor and encouraging tenderness in the dough.
Serving up the buns
The buns bake up soft and tender, with slightly browned centers. You should expect some cracking in the cinnamon buns, rather than the smooth, stretchy exterior that you have come to expect in traditional recipes.
Do not fear — the inside is tender and moist. Give the buns just a few minutes to cool on a rack after taking them out of the oven before spooning on the glaze. This keeps the glaze from melting off of the buns.