Cinnabon Clone - Better Batter Gluten Free Flour

Cinnabon Clone

Cinnabon cinnamon rolls are studies in excess. Too much bread, too much sugar, too much cinnamon… In short, they’re heavenly. A single Cinnabon roll contains about 730 calories and 24 g of fat, which […]

Cinnabon cinnamon rolls are studies in excess. Too much bread, too much sugar, too much cinnamon… In short, they’re heavenly. A single Cinnabon roll contains about 730 calories and 24 g of fat, which is almost half of most people’s daily alottment. While we wouldn’t recommend eating these everyday, we have to admit, sometimes you just ‘need’ a little luxury.

Dough
2 cups warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
2/3 cup margarine, melted
4 1/2 cups (18 oz or 511g) Better Batter Gluten Free Flour
1 tsp. salt
1/2 cup white sugar
2 1/2 tsp. active dry yeast
Filling
1 cup brown sugar, packed
2 1/2 tsp. ground cinnamon
1/3 cup butter, softened (VERY soft)
Topping
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
Instructions
 Mix dough ingredients in your mixer on high speed for three minutes,
or until well combined. Set aside, covered in plastic wrap, in a warm
place for 30-45 minutes, or until doubled.
Lay out two sheets of plastic wrap to make a 16×24 inch surface. Flour
them lightly. Turn dough onto the plastic wrap and sprinkle flour on
the surface. Roll dough into a 16×21 inch rectangle. Spread dough with
1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll
up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13
inch baking pan. Cover and let rise until nearly doubled, about 30
minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes.
While rolls are baking, beat together cream cheese, 1/4 cup butter,
confectioners’ sugar, vanilla extract and salt. Spread frosting on
warm rolls before serving.

35 Responses

  1. Megan

    Oh my gosh, I think I’ve died and gone to heaven! I haven’t eaten a good cinnamon roll in forever, and these were exactly like cinnabon’s! I made them dairy free by using soymilk and DF margarine, but still used the eggs, and they were perfect. I made them up to the point of putting them in the pan, but instead of letting them rise the second time I covered the pan tightly and refrigerated for at least 12 hours but not more than 48 hours, then baked as usual. They were perfectly risen and I didn’t have to get up at 5 am! I used tofutti cream cheese for the topping and served these to a bunch of folks who can eat dairy and gluten, and they didn’t even know they were DF and GF!

  2. Tina Kennedy

    We just made these Cinnabon Clones-Fantastic. If my family figures out that I can cook I may never get out of the kitchen. Thanks So much for such great products and recipes.

  3. Allison J

    I registered on this website JUST so I could come comment on this recipe. These cinnamon rolls were sooooooooo delicious!!! They actually taste just like the Cinnabons!! I was floored with how good these were! :)

  4. xoxo727

    hello! this sounds great!!! just curious if this recipe and the others here are made up by better batter or if they are all from the gluten free on a shoestring book/site. I have had some difficulty with those recipes and wanted to know before i try this out. thanks!

  5. Christa

    The dough recipe calls for margarine. Will butter work as well?

  6. loriesvs

    Can I make the dough the night before if I am using this for monkey bread? If so can you give me details

    • Naomi
      naomi

      Yes you can! Make it up to the rising part, cover well, and stick in the fridge. The next day let it come to room temp (probably half an hour) and then proceed

  7. Mary DK

    I made these this morning. They’re yummy! I actually prepared them last night to the putting in the pan and let them rise, then I covered them and put in the fridge. This morning I pulled them out & let them get room temp and baked them. Lots of work but totally worth it for my multi food allergy family since we can’t just go buy some. I might try freezing the leftovers in individual baggies to have them on hand.

  8. mommadoombug

    Hi,
    Thanks for the recipee. It has a lot of potential, but I believe it is user error. I am brand new to GF baking and the texture was crumbly and mushy, as if the dough didn’t pull together. I am sure this is how I deal with dough … Any advice on what pitfalls I should beware of as someone new to GF baking? thanks you so much, I scour this website finding recipees my fam would loe using the GF better batter flour.
    Theresa

    • Naomi
      Naomi

      Hi Theresa! This is one of our most popular recipes of all time, so (unfortuntely!) I am rather positive it’s a user error issue. The texture you describe is pretty typical when someone is using too much flour by weight for their measurement – usually happens when you scoop measure or shake to level. It can also happen when someone kneads flour into the dough while shaping.

      By weight you should get 4 oz to the cup – if you measure the flour correctly your dough will be sticky sticky sticky – which is why we tell you to flour the surface of both the plastic wrap AND the surface of the dough. GF bread doughs will resemble drop biscuit or chocolate chip cookie dough before they’re floured – they won’t be crumbly, but they will be mushy (when raw). Think wet playdough.

      The key to the perfect gf bread is to flour the surface of this sticky dough, while leaving the inside sticky – the final result will be fluffy. yummy. bready.

      Now, I can’t personally stand Cinnabon – it’s too gooey for me – and you may be the same way, which may explain the ‘mushy’ baked texture for you- have you tried one of our other cinnamon roll recipes? They’re smaller and less gooey.

      I’m trying to think of any other pitfalls…hrm –
      1) always use a liquid measuring cup for liquids and a DRY cup measure for flour/sugar etc. There is a difference and it is especially notable in gf baking where weights really matter.

      2) Measure 4oz to the dry cup for perfect results for your flour whether using our recipes or making gluteny ones with our flour. You can achieve this relatively well by sifting into a measuring cup and leveling with a flat knife (do NOT shake to level), or by whisking the flour before measuring, spooning into the cup, and leveling with a flat knife.

      3) our flour is meant to be used in normal recipes – so with a few exceptions (like our contributors’ recipes, ones callign for bb flour, or our own, or Gluten Free on a Shoestring) we don’t recommend you use gluten free recipes.

      Hope this helps!

  9. Minnie

    Is it possible to use a sugar substitute to make it for those in my family who are hypoglycemic?

  10. atank256

    I am so looking forward to making this recipe but was wondering if I can freeze the dough. I am the only one in my house on a great diet and Lord knows that I don’t need 12 cinnabons laying around.

  11. meganedith

    This recipe was an epic fail. The dough was too runny and as a result I found it very hard to roll up. I baked it in the 400 C oven as recommended but then the tops browned very quickly and the inside of the rolls were not cooked. I don’t recommend this recipe.

    • Naomi
      Naomi

      Hi Megan – do you mean 400 degrees Farenheit? 400C would certainly burn the bread long before the buns were cooked. Were there any other adjustments you made to this recipe? I ask, because this is one of our most popular recipes, historically.

  12. Lana

    I made these today and they are already almost gone. Turned out good. Had to do a bit of a guess work with the dough though. I’m not sure if I wasn’t supposed to proof active dry yeast (with water and sugar) but I did, which I think made the dough too liquid to be rolled. So I had to add more flour. My dough was still a bit too wet and hard to roll, but the buns tasted great! Will definitely make them again. Just want to confirm if I just mix the dry active yeast with the rest of ingredients without proofing it first?

  13. spelmangrad2000

    Hi Naomi,
    Our neighbors invited usto Christmas morning brunch and I thought these would be wonderful to take. I have SAF instant yeast in the refrigerator. Can I use that? Thank you in advance.

  14. ladawnstone

    I made these Christmas Eve, put them in the fridge after placing them in the 9×13, then baked them Christmas morning. I added just a few more minutes onto the baking time because the inside rolls were still mushy (covered with foil during the extra minutes so the tops didn’t get more brown), and they were announced as “PERFECT” by my 5 boys! I don’t always do this, but I did sift the flour before measuring. Thank you. I don’t need to search any longer for the perfect cinnamon roll!

  15. digrego3

    Naomi, this recipe was AMAZING! I’ve been using BB flour for a couple of years, and it’s always great, but this was a whole new level! I shared them at work and got the feedback “best cinnamon bun I’ve ever had in my life,” and these were not g-free folks talking. :-) Per your most recent comment, I believe I also sifted the flour, something I don’t always do. I also realized at the last minute that I had NO brown sugar, but thankfully had molasses and mixed two Tbsp’s with my cup of white sugar. Perfection.

    One question, how long do you think this dough could be frozen before being baked? I’m collecting g-free recipes for the cookie/dessert table at my wedding in the fall, and I’d like to freeze a good amount of doughs and batters ahead of time to be baked the week of the wedding. Any suggestions on safe timings for freezing doughs, batters, and possibly baked products afterwards would be appreciated. THANK YOU for this and other fab recipes!

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