Gluten Free Cinnamon Rolls




Yield 6 -8



  1. Preheat oven to 425 degrees Fahrenheit and coat a 9-inch round baking pan or baking sheet with butter or vegetable spray.
  2. Make the cinnamon filling first.
  3. Melt the butter, then mix with the remaining the ingredients.
  4. Stir until thoroughly combined.
  5. Set aside.
  6. Next make the dough.
  7. Mix all dry ingredients in one bowl.
  8. Melt 2 tablespoons of butter, then mix with the buttermilk in a separate bowl.
  9. Add the wet ingredients to the dry mixture and combine with a spatula or spoon.
  10. Use a lot of flour to coat either a large cutting board or the counter top. Turn the dough out onto the counter top and begin to flatten into a rectangle.
  11. The dough will be very sticky so continue to sprinkle more flour while flattening the dough.
  12. Make the rectangle around 12 inches long and about 8 or 9 inches wide. Melt 2 tablespoons of butter and brush over the top of the dough, then spread the cinnamon mixture over the top.
  13. Gently pat into the dough.
  14. Start rolling the long end of the dough into a giant cylinder.
  15. After all the dough is rolled, take a knife and cut the roll into 8 sections.
  16. After all the rolls are in the pan, melt the remaining 2 tablespoons butter and brush it over the top of the rolls.
  17. Bake for about 20-25 minutes or until golden brown.
  18. Prepare the frosting while the cinnamon rolls are baking.
  19. Melt the butter.
  20. Mix the milk, vanilla, and powdered sugar in with the melted butter.
  21. Stir until creamy and combined.
  22. Let the cinnamon rolls cool for around 5-10 minutes, then apply frosting to the top the rolls.