Dairy & Gluten Free Cinnamon Rolls Recipe
OMG…These are OUTSTANDING! Amazingly SOFT, MOIST and FLUFFY. Literally the best dairy & gluten free Cinnamon rolls recipe by far! They taste SOOO good you won’t even know their dairy and gluten free. I’ve made these a dozen times and finally…phew, I have the perfect formula! Try and see for yourself…but BE WARNED…they are MORISH!!
I Can’t Believe It’s Gluten Free!
I just can’t!
They’re deliciously soft, fluffy and light with a sweet cinnamon filling.
Cinnamon buns or rolls if you like, are my all-time favourite treat to have with my cheeky dairy free latte.
To be honest, I’m actually guzzling one down my neck now as I’m typing (sticky keyboard..oops).
But the thing is…
I’ve tried quite a few dairy & gluten free cinnamon rolls recipes in the past but they all seem to turn out dense!
So, on I went in my kitchen trying to create the perfect textured bun.
And after several failed attempts, I finally cracked it.
I really think you’re going to LOVE this one.
It took a lot of trial and error, yet it was worth it.
I have to say, the trickiest part was getting the right flour blend.
I ended up using Doves farm gluten free white bread flour and it produced lovely results.
Its a blend of white rice flour, tapioca starch, potato starch and xanthan gum.
The only downside is, that’s it’s non-organic. Darn it! Why?? It would have made my life simpler!
But anyway, not to worry.
My task now is to mimic Doves farm flour blend but using organic flour instead.
I’ll let you know how I get on with that (fingers crossed) 🙂
Finally, let’s talk about dairy free butter?
Now, I HATE shop bought dairy free butter.
The fact that I cant find it in organic and it tastes like plastic is one thing.
But it just doesn’t seem to work for me in recipes.
Ohh how I longed for those days when I could eat lashings of butter and not have an IBS flare-up.
Question is, what do I use instead?
Well, I often use Olive oil, Coconut oil and Avocado oil as replacements.
I’ve just discovered something new.
And I’m so excited to share it with you.
Two words, Ghee butter…
And boy oh boy, it works wonders!
I have long known that ghee has a rich delicious flavour, almost like an intensified butter.
It adds that deep nuttier flavour to my baked goods.
Ghee butter is SO underused in baking but it’s the closest thing you can get to butter…right?
I now use it A LOT in my recipes. Works brilliantly in hot cross buns and trust me its better than any dairy free butter I’ve used.
Have a go using ghee, it’s so so much healthier and tasty!
I use organic Ghee Easy and I think you’ll love it too.
You’ll be itching to make these, they’re delicioso! (No it’s not a miss spell, It’s Spanish. Grammarly is going mad at me..ha!)
Honestly, this is the best dairy & gluten free cinnamon rolls recipe of ALL TIME!
That’s enough typing I think, let’s get on with watching the video.
Try Out My Cinnamon Buns Recipe Below
Make sure you follow it to the T!
- 10g Fast Active Yeast
- 55 g Sugar
- 160 ml or 2/3 Cup of Rebel Kitchen Dairy Free Milk green
- 28 g Ghee Butter
- 1 Large Egg
- 55 ml or 1/4 cup Olive Oil
- 1 Tbsp. Vanilla Bean Paste
- 276 g Gluten Free Flour Doves farm gf white bread flour
- 2 1/2 Tsp. Xanthan Gum
- 2 Tsp. Baking Powder
- 1/2 Tsp. Bicarbonate Soda
- 1/2 Tsp. Pink Himalayan Salt
- 1/2 Tsp. Cream of Tartar
- 85 g Light Brown Sugar
- 2 1/2 Tbsp. Ground Cinnamon
- 2 Tbsp. Ghee Butter
- 70 g Icing Sugar
- 1 1/2 Tbsp. Water
- 1 Tsp. Vanilla Bean Paste
- In a bowl add the yeast and take 1 Tbsp of the sugar from your 55g and add it to the yeast.
- Warm the milk up in your microwave on full power for 1 minute 30 seconds and pour it over the yeast mix. Set aside to froth up.
- In a bowl melt the butter and add the egg yolk, vanilla, remaining sugar, olive oil and give it a good mix. Set aside.
- In a separate bowl add the flour, xantham gum, baking powder, bicarbonate soda, salt and cream of tartar. Mix together.
- Go back to your butter mixture and add in the yeast mix and give it a stir.
- Sieve in your flour mixture and mix well.
- Whisk up your egg white and add it to the mixture. Fold it in gently. It should start forming a dough.
- Get some greaseproof paper and dust with flour.
Put your dough on the paper and put another piece of greaseproof paper on top.
Gently roll out the dough to about 1/2 cm thick.
For best results, Leave it to rise as it is for now for 20 minutes.
- Brush the surface of the dough with melted ghee butter.
- Mix the brown sugar and cinnamon together and scatter over the dough.
- Start to roll one end of the dough slowly and don't press down on top at all. Let the paper roll it. (SEE VIDEO)
- Cut into 7 pieces gently. Don't push down on the rolls.
- Get an 8" pan and gently put them in without squashing them.
- Leave about 1/2" gap between them so they can expand.
- Cover and put them in a warm place to rise for 1 hr. For best results, leave overnight (it's well worth it if you do).
- Preheat the oven to 200c for 30 minutes. For the first 13 minutes, you will need to cover them with foil.
- After 13 minutes remove the foil and continue to bake them for the remaining time. Leave to cool.
- Add the icing sugar, water and vanilla to a bowl and mix together.
- Drizzle over the icing...as much as you want 🙂
- And then eat as much as you want..ha..ha!
Happy Trying 🙂