Gluten Free Cinnamon Rolls

Degree of difficulty: Medium (but definitely worth the effort)


¾-cup white rice flour
¾-cup potato starch
2-tsp baking powder
½-tsp xantham gum
½-tsp salt
1-tbsp sugar
1/3-cup vegetable oil
½-cup milk

3 tbsp melted margarine or butter
2 tsp cinnamon
1/2 cup sugar
3/4 cup raisins

1 cup icing sugar
1/4 tsp vanilla extract
1 tbsp milk








Preheat oven to 400 degrees

  1. Mix together the white rice flour, potato starch, baking powder, xantham gum, salt, and 1-tbsp sugar
  2. Sift to remove lumps
  3. In a separate bowl, mix the eggs, oil, and milk
  4. Mix the wet ingredients with the dry ingredients
  5. Spray a piece of waxed about 20” long with no-stick vegetable spray
  6. Scoop the dough onto the waxed paper
  7. Spray a spatula with vegetable spray
  8. With the spatula, carefully spread the dough out to a 10” x 14” rectangle.The dough will be extremely wet
  9. Drizzle the melted butter over the dough
  10. In a bowl, mix the cinnamon and ½-cup of sugar together
  11. Sprinkle the cinnamon sugar over the buttered dough.It should be able to absorb it all
  12. Sprinkle the raisins evenly
  13. Lift the long side of the paper and roll the dough over
  14. Continue to roll the dough until a log is formed
  15. Spray a knife with vegetable spray and cut into 6 pieces
  16. Put cinnamon rolls into a muffin tin that has been sprayed with vegetable spray
  17. Bake for 15-18 minutes
  18. Meanwhile, combine the icing sugar, vanilla, and milk for the icing
  19. Drizzle the icing over the cinnamon rolls after they come out of the oven and are still warm

Note: These are best eaten when still warm!

privacy policy | return and refund policy | contact us
copyright © 2009,
site design by toga systems
Join us on Facebook