When You’re Missing Cinnamon Rolls…

Hello friends!

Fall is in the air–I can smell it! My drive to the grocery store was absolutely delightful. The air was crisp, the leaves are starting to change color, and my favorite stores are in full Fall mode! Days like that–they simply call for something warm and cinnamon-y, wouldn’t you say?

Being gluten-free, especially when it’s due to intolerance or Celiac diagnosis, means we can’t exactly just eat a delicious pastry and then “deal with” the consequences that follow. The stomach aches and the overall gut mess just isn’t worth it.

I’ve mentioned this plenty of times since switching this blog’s focus to gluten-free centered reviews. We are living in a MUCH better time for both store-bought products and accessible recipes to recreate all of our favorites in ways that won’t bug our tummies!

Today we’re talking about cinnamon rolls. Yes. Gluten-free. Cinnamon Rolls.

This week’s recipe is by the phenomenal The Loopy Whisk and you can find the recipe right -> here!

The Flour For The Cinnamon Rolls

After reading Katarina’s (The Loopy Whisk) book “Baked To Perfection”, I feel like I just can’t go back to the store-bought gluten-free “All-Purpose” flour mixes. Once you see the difference in dough texture and the overall flavor…you won’t want to go back.

While getting all the different flours and other dry ingredients does add up to much more than getting plain ‘ol all-purpose flour, it does last you a bit of time if you bake occasionally as I do. So, if you’re looking at the ingredient list and thinking it’s too much–trust me, it will be worth it as you continue on your baking adventure.

I’d also like to point out that while this recipe includes measurements in cups & grams, I did measure using grams.

The magic ingredient here that was very new to me was psyllium husk. When the powder is combined with warm water it soon turns into a jelly consistency. It does not take very long to happen. This is why we’re able to get an elastic dough without actual gluten. When I rolled out the dough onto the counter, I almost cried at how elastic it was.

Mind you, I’ve only been gluten-free for a few years, but I don’t recall the last time I was able to work a dough by hand that wasn’t a crumbly mess. This was spectacular.

In my case, however, I would add more flour to the surface. I feel like I didn’t add enough and it made rolling the actual cinnamon rolls a sticky mess. So for my very first attempt, they didn’t look very picturesque, but I promise you–they tasted outstanding.

How Do You Roll The Cinnamon Rolls?

Unlike the glutinous cinnamon rolls that you can neatly separate into individual rolls with a string, these gluten-free cinnamon rolls are a bit..different. While rolled out and covered in the cinnamon filling, you will cut the dough into strip that you will roll up individually. This is where I said I should have had more flour on the surface, because rolling up was…more messy than I had anticipated.

I’d call my first attempt “Grey trying to be as careful as possibly not to over-flour the dough”. The second attempt will be done with more flour for sure. Again, not enough to overdo it, of course.

Once you are done, let the proofing do its magic rise.

Do These Pass As Cinnamon Rolls?!

I’m always so skeptical when it comes to gluten-free treats. Hopeful…but skeptical. My main issue with gluten-free baking was always the texture. Either the dessert is too dense, crumbly, or it didn’t rise enough to even fit the image of what it’s trying to be. Cinnamon rolls are rather large, fluffy, and sweet.

These gluten-free cinnamon rolls 100% check off this criteria. Mine did end up looking like monster cinnamon rolls, so not exactly the picture-perfect blogger image, BUT I can tell you they tasted delicious! Did I need to sit down for a bit and consider slipping into a sugary coma after taste-testing? Yes.

What I was really surprised at was the texture. These were legitimately fluffy–not at all dense or dry. It reminded me of trips to the mall when I was younger where I convinced my Mom to get us a Cinnabon to bring home. These tasted like a memory. If you’re thinking twice about making these due to the ingredients or fear that they won’t turn out…just…give it a try.

I am no master baker and these turned out…as well as they could for a first attempt 😉 BUT they tasted incredible.

Grey’s Grade: 5/5

Katarina’s recipe for gluten-free cinnamon rolls is exactly what you need when you’re craving this sugary treat. Just because you’re gluten-free doesn’t mean you have to sacrifice texture and flavor. With more trials and tests being done on these recipes, we’re getting closer and closer to just having a 1:1 recreation of so many of the things that we miss.

This recipe is everything that I had hoped for. Truly. As someone who gets SO anxious in the kitchen when baking (seriously, ask my Husband), this was a very peaceful experience. I had tried a few recipes by Katarina and I can honestly say that none of them have disappointed me. Sweet loafs, cookies, layer cakes and now…cinnamon rolls. All tasting delightful without any “ugh, it’s gluten-free” feelings.

If you’re thinking twice about giving this recipe a try…this is my push for you. Give it a try. I am already looking for my next recipe to try from both her book and blog.

Check Out My Reviews

• How To Make a Twix Cookie And Make It Gluten-Free
• Quick, Easy, and Delicious Blackberry Cream Pie
• Vegan Raspberry Chocolate Ganache Tart

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