(47 votes, average: 3.57 out of 5)
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These rolls are a re-creation of the popular pop-can cinnamon rolls that Pillsbury first released in the eighties. Smaller than the canned rolls you can buy now, these have a much higher ration of filling and icing to bread. These should be served warm.
Dough
1½ cup milk
1/3 cup sugar
2 tsp. salt
4 tbsp. butter or margarine
1 package of yeast
1 egg
3 3/4 cups (15 oz or 425g) Better Batter Gluten Free Flour
Filling
5 tbsp. butter
1/2 cup brown sugar
1-2 tbsp. Cinnamon
Instructions
In a saucepan, heat the milk, sugar, salt, and butter or margarine until warm (NOT hot!). Allow to cool to lukewarm.
In a large mixing bowl, whisk together egg and yeast. Add the warm liquids and whisk together.
Add Better Batter Gluten Free Flour, and beat everything together (consistency will be like play dough). Divide dough into two parts. Roll out each part of dough using flour to make a heavily floured surface. Roll each dough half into a rectangle 1/8″ thick.
Melt 5 Tbsp. butter or margarine. Brush the butter onto the rectangles, then sprinkle with the brown sugar and cinnamon. Roll the rectangles up tightly, into cylinders, and cut the dough into 1 inch slices (dip the slices into additional butter if desired). Place in a 9×13 inch pan or two round cake pans. Let the rolls rise for 40 minutes. Then bake at 400 degrees for 12-15 minutes.
Top with Icing (recipe below)
Icing
1 (8 oz.) pkg. cream cheese
1 lb box confectioners’ sugar
1 stick butter
1 tsp. vanilla
Mix cream cheese and butter thoroughly.
Add remaining ingredients and mix well. The icing will be quite thick.
Put on warm cinnamon rolls.
I’m so glad to have found Better Batter and this website. I am having fun making all my dd’s favorites from my old “regular” recipies.
We’re going to try the Pillsbury Sweet Rolls this weekend, and I have a question: can part of the recipe be frozen? If so, at what point in the process would we do that for best results later. This is for one little girl. She certainly can’t eat that many sweet rolls! We will help her with some, but I’d like to hav a stock of them for other times.
I would freeze the rolls after bakin but before frosting. then I’d simply reheat them in the microwave and top with frosting. Instant fresh rolls!
Naomi
Is there a bread recipe using the Better Batter Gluten Free Flour?
Hello, Colleen! We have several bread recipes available. If you click on our Recipe Archive, all of our current recipes are listed in alphabetical order. You may also click our search function using the term Bread, and several pages of bread recipes should pop up.
Hi Naomi-
I made these last night and refrigerated them before allowing them to rise. This morning I took them out of the refrigerator and allowed them to get to room temperature, then put them in a warm oven to rise. They didn’t rise. The batter tasted delicious but what did I do wrong? Love your flour. Thanks!
Carol
HI, Carol!
a few thoughts:
1) the whole ‘warm oven’ thing always freaks me out – 9 times out of 10 the oven’s ‘warm’ is hot enough to kill the yeast. I tell people to do what Nicole Hunn of Gluten Free on A Shoestring taught me – either use the microwave and a wet towel as a proofing oven (see her blog for details) or get a bread proofer (the expensive way to go) for consistent results. Otherwise, let rise on the counter. The oven usually just kills the yeast in my experience.
2) If I’m going to do an overnight thingy, I usually let the dough rise and then put in the fridge. Then I bring to room temperature and bake the next day. This would probably do well for you, too.
3) This particular recipe doesn’t rise much – it’s based on the old fashioned pillsburty pop-em cans which produce very small doughy cinnamon rolls that my husband just loved – not the new versions pillsbury puts out that get all huge and puffy. This might be the difference. Even in my gluteny days, those rolls didn’t rise much when baked (I’m talking the pop-em cans). I would try Poe Boys Cinnamon Rolls or the Cinnabon Clone instead, or use your own cinnamon roll recipe and increase the liquid by 50%.
Hi Naomi-
Thanks so much for your reply. I made another batch today and the same result.
I will try the cinnabon receipe next.
The yeast is brand new and I made the challah bread last week and it turned out great.
I’ll keep trying. Thank you!
Carol
HI, Carol!
That helps me a lot – thanks for writing back. Knowing your challah turned out helps me eliminate the too-hot oven option, and the fact it didn’t rise to your specs freshly made eliminates the fridge issue. Looks like this particular recipe isn’t the one for you – I do think you’ll love the cinnabon clone – it’s VERY fluffy and yummy. Here is a link (with pics) to someone’s version of our recipe, so you can see the fluffiness!
Hello,
I tried making this recipe today several times and failed each time. I start the recipe exactly like it says and when it comes to rolling it back up to form the rolls, it just sticks to the surface and/or breaks off. I have tried using just the counter top and wax paper along with using a lot of flour to avoid the stickyness without much luck.
Any help you could give would be appreicated.
thanks
Alexandrea
Hrm – unless I’m in the kitchen with you (or staring at a video of you making the rolls) it’s going to be hard to see what may be going wrong.This recipe is a rather firmer dough than our usual recipes, so stickiness should not be an issue for you, especially if you’re using lots of flour. My initial guess is that by weight you’re measuring the flour way too light or the liquid way too heavy – if you’re guestimating the liquid, or using something other than a liquid measuring cup at eye level for the liquid it would be easy to do this.
Another option ist hat you’re ‘stretching’ the dough rather than being gentle with the turning – this dough is very delicate and will break or tear if treated too roughly – it really is like play dough.
If you can give more details, I can help to determine what may be going on.