Cinnamon Rolls (A Cinnabon Copycat) - Better Batter Gluten Free Flour

Cinnamon Rolls (A Cinnabon Copycat)

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 […]

Cinnamon Rolls 3
12 Servings
60 Minutes Prep
40 Minutes Cook

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 allotment. While we wouldn’t recommend eating these everyday, we have to admit, sometimes you just ‘need’ a little luxury. This version is really great and can be adjusted for additional dietary preferences or restrictions. Want to see how it is made, head HERE and watch the video on our Instagram page.

This recipe was originally written in October 2017. It was updated and republished in April 2023.

Ingredients

Dough:

4 1/2 c (630g) Better Batter Artisan Blend Flour OR 4 1/2 c (630g) Better Batter Gluten Free Flour + 10g psyllium husk powder
1 tsp (6g) salt
1 package (7g) Active Dry or Instant Yeast
1/2 cup (100g) granulated sugar
2 cups (473ml) regular or DF milk warmed milk to 105°
2 eggs or 1/2 c or 100g egg substitute (we recommend Aqua faba juice from can off white beans)
2/3 cup (160 ml) butter or df margarine, melted

Filling:

1 cup (200g) brown sugar, packed
2 1/2 tsp (6.5g) ground cinnamon
1/3 cup (80ml) butter or df margarine, melted

Topping:
3oz (80g) regular or df cream cheese, softened
1/4 cup (57g) butter or df margarine, softened
1 1/2 cups (210g) powdered sugar
1/2 tsp (2g)  vanilla extract
1/8 tsp (.71 t0 1g)  salt

 

Instructions

Instructions

** Using Active Dry Yeast **:  Add the Active Dry Yeast, and the sugar to the warm regular or DF milk, and stir to combine. Allow 5 – 10 minutes for the Yeast to bloom. Once it has, proceed with the recipe.Into the bowl of the stand mixer, add Better Batter Original Blend and the salt and stir to combine. Add the yeast mixture, the eggs and the melted margarine. Proceed to MIXING instructions.

** Using Instant Yeast **:  Stir together the eggs, melted margarine, and the warm regular or DF milk. Stir together the Better Batter Flour, salt, instant yeast, and sguar.  Place the flour mixture into the bowl of the electric stand mixer, then pour the liquid mixture over top of it. Proceed to MIXING instructions.

MIXING INSTRUCTIONS Beat the mixtures to combine, using the paddle attachment. Begin on low to combine then increase to high speed for 6-8 minutes until dough is cohesive and fluffy. Cover bowl containing dough with plastic wrap and allow dough to hydrate/rest for 30 to 40 minutes on the counter.

SHAPING INSTRUCTIONS Using a rolling mat, cloth, or two sheets of plastic wrap, make a 16×24 inch surface – this is very important! Flour the surface of the rolling mat generously. Turn dough onto the floured surface and sprinkle flour on the surface of the dough, gently turning until all surfaces of the dough are covered – this will help you handle the dough. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup margarine and sprinkle evenly with sugar/cinnamon mixture. You want to leave a 1 1/2 inch edge along one long side of the rectangle and completely cover the rest of the surface. Once all of the sugar is sprinkled, rub lightly across the sprinkled surface with a spatula or your fingers to ensure the sprinkled mixture is very damp. Starting at the covered long side, roll up dough so that a long coil forms. Tuck the ends under the roll so that a sealed roll is formed.

Using a thread or serrated knife, cut into 12 even rolls. Place rolls cut side up on a parchment paper lined 9×13 inch baking pan. Sprinkle generously with water, cover, and let rise in a warm place, about 45 to 60 minutes until about doubled in size. I like to cover them with a damp kitchen towel.

BAKING INSTRUCTIONS Preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 to 20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup margarine, confectioners sugar, vanilla extract, and salt. Spread 1/2 of icing on warm rolls immediately after removing from the oven. Wait 5 minutes and spread the remaining icing on the rolls. Serve immediately for best taste and texture.

NOTES

Note: these rolls can be ‘cold proofed’ overnight in the fridge after being formed and placed into the baking pan. Allow to come to room temperature while the oven heats (about 30 minutes), then bake as directed.

 

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