How to Make Our Gluten-Free Cinnamon Rolls

Bring the comforting warmth of freshly baked cinnamon rolls into your kitchen with Boutique Eatery’s gluten-free cinnamon roll mix.

Adult supervision is required when preparing and baking these cinnamon rolls. Successful gluten-free baking is a precise science. For the best results, please follow our Gluten-Free Cinnamon Roll Mix instructions step by step, without substitutions or omissions. Baking Tip: For a richer flavour, add vanilla paste to your cinnamon and butter filling. Please use vanilla paste and avoid liquid vanilla essence.

Ingredients

Cinnamon Roll Mix : Psyllium husk, tapioca starch, millet flour, sorghum flour, granulated raw cane sugar, baking powder, xanthan gum, salt

You Will Need:

For the Dough:

• Boutique Eatery, Gluten Free Cinnamon Roll Mix

• 2 teaspoons of instant yeast

• ¾ cup (180 g) of warm water

• ⅓ cup + 1½ tablespoons (100 g) of warm milk

• 1 large egg

• 2½ tablespoons (35 g) of melted butter

• Gluten-free flour for shaping

For the Cinnamon Filling:

• 85 g of softened butter

• ½ cup (100 g) of light brown sugar

• 1 tablespoon of ground cinnamon

• Vanilla paste, if desired

For Baking:

• ½ tablespoon of butter, for greasing

• ⅓ cup + 1½ tablespoons (100 g) of warm whipping cream

For the Cream Cheese Icing:

• 115 g of softened cream cheese

• 55 g of softened butter

• ¾ cup (90 g) of icing sugar

• ½–1 teaspoon of vanilla bean paste

• A pinch of salt

Preparation Instructions

Step 1 – Mix the Dry Ingredients

Empty the entire contents of your Boutique Eatery cinnamon roll mix bottle into a mixing bowl.

Add 2 teaspoons of instant yeast and stir thoroughly with a dry spoon.

Please do not skip the yeast, it is essential for helping your cinnamon rolls rise.

Step 2 – Add the Wet Ingredients

Add the warm water, warm milk, egg and melted butter.

Mix thoroughly and allow the dough to hydrate briefly. Mix by hand or with an electric stand mixer (An electric stand mixer is recommended).

Then knead for 5 minutes, until smooth and evenly incorporated.

Step 3 – Prepare the Cinnamon Filling

Mix the softened butter, light brown sugar and cinnamon into a smooth, spreadable paste.

For a richer flavour, add vanilla paste if desired.

Step 4 – Shape Your Cinnamon Rolls

Baker’s Note: When shaping your dough, use only a light dusting of gluten-free flour just enough to prevent sticking.

Adding too much flour can affect the dough’s moisture balance and the texture and structure of your finished bake.

This is especially important for our baguettes and cinnamon rolls.

On a surface lightly dusted with gluten-free flour, roll the dough into an

even rectangle. Spread the cinnamon filling evenly over the dough.

Cut the dough lengthwise into 2 inch wide strips, then roll each strip into a spiral to form your cinnamon rolls.

Step 5 – Allow the Dough to Rise

Lightly grease a 10-inch (25 cm) baking pan with ½ tablespoon of butter and arrange the cinnamon rolls inside.

Cover loosely and leave in a warm place for 75–90 minutes, or until doubled in size.

Oven Baking Instructions

Step 6 – Preheat the Oven

Towards the end of the rising time, preheat the oven to 180°C (350°F).

Step 7 – Add the Cream and Bake

Gently pour 100 g of warm whipping cream evenly over the risen cinnamon rolls.

Loosely cover the pan with foil, then bake for 20 minutes.

Step 8 – Finalize Baking

Remove the foil and bake for a further 15 minutes, or until golden. Take the cinnamon rolls out of the oven.

Step 9 – Finishing Touch

Whisk the softened cream cheese and butter until smooth.

Add the icing sugar, vanilla bean paste and salt, mixing until creamy.

Allow the cinnamon rolls to cool for 5–10 minutes before spreading the icing over them.

Serve warm and enjoy. Best enjoyed freshly baked.