Ooey Gooey Allergen Free Cinnamon Rolls!

January 2019 marks the new health adventure I began- going completely gluten free. I did this for health issues and have noticed a remarkable difference since doing so. This has been a great thing but as we all know once we are told something is off limits then all of a sudden that is all you crave.

My biggest craving has been cinnamon rolls! Maybe it’s because I keep smelling that delicious cinnamon sugar goodness while in the mall or passing by the grocery store bakeries with them displayed on their tables.

I found a great recipe by Iowa Girl Eats that was gluten free. With only a few ingredient swaps I was able to get those cinnamon rolls I had been craving!

This is an old fashion cinnamon roll recipe that includes yeast and two proofing stages. So if you want a quick and spur of the moment roll this one isn’t it. It was a bit time consuming but, oh man, it was so worth it and it didn’t matter that it took all morning to make! And who doesn’t like their house to smell like cinnamon and sugar? I never thought a gluten free flour could get the same flakiness the all gluten deliciousness could but it did!

Making sure the yeast mixture is at correct temperature is key to ensure the yeast can do it’s thing! Too hot and it cooks the yeast before it can grow, too cold and the yeast can’t work as well. It will either make or break your cinnamon rolls and who wants ok ones instead of fabulous!

Originally my butter mixture was too warm for the yeast so I gave it a few minutes and a little stirring to cool it.

Bubble, bubble, toil and trouble- ever feel like you’re making a witches brew when working with yeast?

First proof complete and ready to turn into rolls.

My Cecelia is here to help with the best part of cinnamon rolls- the cinnamon and sugar!

Rolled, cut, and second proofing complete- ready to bake!

The most important part that I feel I didn’t quite get was the amount of proofing necessary to have those big hearty rolls we all want. This was due to the fact I do not have a warm and sunny kitchen during the long winter months and my oven is a few decades old so there’s no such thing as a bread proof setting (80-90 degrees) to really let the yeast do it’s work! I am definitely going to make these again and try a couple more tricks to get the proofing I need and will report back once I have mastered these amazing cinnamon rolls!