Best 5 Blue Ribbon Orange Scented Gluten Free Cinnamon Rolls Recipes

HOMEMADE GLUTEN-FREE CINNAMON ROLLS

Steps:

• Combine sugar and yeast for dough in a small bowl. Mix 1 3/4 cups flour, baking powder, xanthan gum, baking soda, and salt together in a second bowl.
• Place milk and butter in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until 110 to 115 degrees F (43 to 46 degrees C), about 45 seconds. Whisk into the yeast mixture and set aside to proof, about 5 minutes.
• Combine proofed yeast with olive oil, egg, and vanilla extract in a large bowl; mix for a moment and then slowly add in the flour mixture. Mix with an electric mixer on medium-high speed until dough thickens and loses some of its stickiness, about 1 1/2 minutes.
• Cover a work surface with a sheet of good quality plastic wrap and a light layer of flour. Place dough in the center and cover with a little more flour and another sheet of plastic wrap. Roll out to a 10x13-inch rectangle; remove top layer of plastic wrap.
• Combine brown sugar and cinnamon for filling in a small bowl. Spread melted butter over the entire dough rectangle and sprinkle brown sugar mixture evenly over top.
• Start at a long edge and roll the dough, using the plastic wrap to help lift and roll as you go. Lightly sprinkle dough with more flour and cut into 10 pieces with a sharp knife. Place rolls in a greased baking pan, cover with plastic wrap, and place in a warm spot to rise for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until tops are golden brown, 22 to 27 minutes.
• While rolls are baking, beat butter and cream cheese for frosting in a mixing bowl until smooth. Add powdered sugar; mix until smooth. Mix in lemon juice, vanilla extract, and salt.
• Remove cinnamon rolls from the oven and immediately drizzle frosting over top.

BLUE-RIBBON CINNAMON ROLLS

Steps:

• 1. For the dough: In a standing mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and salt. Combine the warm milk and margarine and add to the egg mixture. While mixing slowly, gradually add 4 cups of the flour; beat to combine. Add the yeast and mix thoroughly. Add the remaining 4 cups flour and mix on medium speed for about 7 minutes to make a soft dough.
• 2. Turn the dough out of the bowl. Knead briefly and form into a ball. Put the dough in a lightly oiled bowl. Cover with plastic wrap and set aside at room temperature until doubled in size, about 1 hour.
• 3. Preheat the oven to 350 degrees F.
• 4. For the filling: Turn the dough onto a work surface and roll into a 1 1/2 by 2-foot rectangle. Spread the margarine over the dough and sprinkle the entire surface with the brown sugar, cinnamon, and chopped pecans. Roll the dough up into a cylinder starting with a long edge, and then cut into 12 slices. Lay the slices in an oiled baking pan and bake until golden brown, about 15 minutes. Let cool.
• 5. For the icing: Whisk the confectioners' sugar, salt, and almond extract together in a large bowl. Whisk in a tablespoon of margarine at a time until combined. (This will look a little crumbly.) Slowly whisk in the milk to make a thick glaze. Drizzle the glaze over the rolls; set aside for a couple minutes for the glaze to set. Serve.

ORANGE-SCENTED CINNAMON ROLLS

Steps:

• Combine flour, yeast, salt and sugar in container of food processor fitted with steel blade and process 5 seconds.
• Add 2 tablespoons butter and egg, and pulse a few times, until well combined.
• With machine running, drizzle most of milk through feed tube.
• Process just until a dough ball forms.
• If necessary, add more milk, 1 teaspoon at a time.
• Knead by hand on a lightly floured surface a minute or two longer, adding more flour or milk as necessary, until dough is smooth and elastic.
• Butter a bowl and place dough in it, turning to coat.
• Cover and let rise in warm, draft-free area, about 2 hours.
• Roll out dough into a 1/2-inch thick rectangle.
• Brush liberally with melted butter, then spread with a mixture of sugar, cinnamon and orange zest.
• If desired, add raisins or chopped nuts.
• Roll up jelly-roll style, then cut into 1- 1 1/2-inch thick slices.
• Place rolls in a buttered round pan.
• Place one or two rolls in middle, and work the others out around it, so that all are touching.
• Cover and let rise until puffy, about 1 hour.
• While rolls are rising, boil together 1/2 cup sugar and 1/2 cup orange juice until thickened.
• Just before baking, brush slices lightly with butter, then liberally with this mixture.
• Bake in a preheated 400-degreee oven until nicely browned, 20- 30 minutes.

CINNABON-ISH CINNAMON ROLLS (GLUTEN-FREE)

Steps:

• Dissolve the yeast in large mixing bowl with warmed milk. Let bubble for a few minutes.
• Add sugar, butter, oil, and vanilla to milk/yeast mixture. Stir to combine.
• Add egg and combine thoroughly.
• Sift together salt, potato starch, cornstarch, millet flour, baking soda, baking powder, and xanthan gum.
• Slowly add flour mixture to mixing bowl. Stir until well combined. If the dough appears too sticky/wet, add more flour as necessary.
• Remove dough from mixing bowl and place in a greased container and put in a warm place to rise for 45-60 minutes. The dough will be extremely sticky, do not worry, this is normal.
• Preheat oven to 400°F.
• Roll dough to 1/4" thick 13 x 13 square between 2 pieces of well floured parchment paper.
• Remove top sheet of paper from rolled dough and spread softened butter on top of dough.
• Combine brown sugar and cinnamon and sprinkle over buttered dough surface. Leave a 2" strip of dough uncovered at one end of square. Some reviewers have commented that there is too much filling, if so, don't use it all ;).
• Using bottom sheet of parchment paper has an aid, roll the dough into a log. Start at the end opposite of that which you left uncovered.
• Carefully cut into 8 equal pieces using a serrated knife. Place rolls in a greased baking dish, leaving about half an inch between rolls to allow for expansion. Put any remaining cinnamon/sugar mixture in the bottom of the dish.
• At this point you can either bake them or allow them to rise a bit longer.
• Bake in oven for ~18-22 minutes until tops are golden brown and delicious. Check for doneness by running a knife between rolls in the center of the dish. Dough should not easily stick to the knife.
• While the rolls are baking, whip together frosting ingredients until soft and creamy. Try not to eat it all before the rolls are done!

ZERO-GLUTEN CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place water in microwave and heat to 110 degrees F (43 degrees C). Combine with 1 tablespoon of sugar and yeast and set aside to proof for about 5 to 10 minutes. Mixture will bubble and start to foam.
• In a food processor, combine dry ingredients and pulse for 30 seconds until well blended.
• Once yeast is proofed, add in eggs, butter, milk, sugar, and vanilla. Mix briefly and slowly add flour mixture 1 cup at a time. Turn mixer up to medium-high and beat for 2 minutes. The dough will become less sticky as it is mixed.
• Cover a large cutting board or baking sheet with plastic wrap and dust with gluten-free flour blend. Make sure to tuck ends of plastic wrap under the edges of the board. Place dough on plastic wrap, dust with more gluten-free flour blend and cover again with plastic wrap. Roll out dough into a large rectangle and gently peel off top layer of plastic wrap.
• In a bowl, combine butter and almond butter. Microwave for about 30 seconds, until melted together. Spread mixture on top of dough. Evenly sprinkle the sugar, brown sugar, and cinnamon on top of butter mixture. To roll the dough, start with the smaller side and gently tuck and roll your dough; untuck one end of the plastic wrap and pull in the direction you are rolling your dough to assist in keeping the roll tight.
• Using a serrated knife, cut roll into 8 even slices.
• Place rolls cut-side down on a buttered pie plate or cast iron skillet. Cover and let sit for 15 minutes.
• Bake 25 minutes until golden brown.
• While rolls are baking, place frosting ingredients in a mixing bowl and beat on high until smooth for about 3 minutes.
• Drizzle rolls with frosting as soon as they come out of the oven and serve warm.