We’ve heard from a lot of customers who really enjoy our Gluten Free Pizza Crust Mix. This kind of feedback always makes us really happy. We’ve also discovered how versatile the mix can be, thanks in part to our creative customers out there who are willing to experiment with it. We’ve received dozens of successful (and tasty!) recipes ranging from perogies and buns to soda bread and muffins. It’s wonderful to know that our customers are so adventurous in their cooking and baking!!
We’ve done some experimenting of our own here in the test kitchen, and discovered a fantastic Gluten Free Cinnamon Roll recipe. We hope that you try this and enjoy it!!
We also want to say thank you to everyone who has submitted such great recipes. If you have created a new recipe with this or any other Bob’s Red Mill product, please share it with us by submitting a recipe!
Gluten Free Cinnamon Rolls
1/4 cup Butter
1/2 cup Sugar
Yeast Packet (from package)
1 cup Warm Water
1 – 16 pkg Gluten Free Pizza Crust Mix
Rice Flour for dusting
1/4 cup Butter, melted
1/2 cup Brown Sugar
2 tsp Cinnamon
* To replace the eggs, combine 2 Tb Flaxseed Meal with 6 Tb of water; mix and let stand 5 minutes.
Preheat the oven to 375°F.
Add 1 Tb of the sugar to the warm water. Sprinkle the yeast packet on top of water and let sit 5 minutes. Cream together the butter and sugar. Add eggs, one at a time, making sure to blend in completely.
Add the yeast mixture to the butter/egg mixture and blend. Add in the pizza crust mix; blend two minutes. Heavily dust a foot long sheet of wax paper with rice flour. Spread batter over the length of the wax paper, about 19 inches. Using warm water, wet your hands and press the batter outward to fill the sheet. Keep your hands wet. Once the batter evenly covers the wax paper, brush melted butter over the batter from edge to edge.
Combine the cinnamon and sugar and then sprinkle mixture over the batter from edge to edge. Pick up the short end of the wax paper and begin carefully rolling the batter over itself like you would a jelly roll. Cut the roll into 1 ½ inch pieces and gently place the disks into the 8 x 8 inch greased pan. It is okay to crowd them.
Let the rolls rise in a warm place for 30 minutes. Bake for 20 – 25 minutes. Remove from oven, cool until the butter stops bubbling then flip out onto a plate. Makes 8 cinnamon rolls.