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
Dough:
1/4 cup Butter
1/2 cup Sugar
2 Eggs*
Yeast Packet (from package)
1 cup Warm Water
1 – 16 pkg (3 1/4 cups) Gluten Free Pizza Crust Mix
Rice Flour for dusting
Filling:
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.
Print 
PDF
I’ve done this with regular pizza dough, but not gluten free. Since we love your gluten free crust, I’ll have to give this one a try for my husband! He will love it!
i spilled my yeast packet! but i have active dry yeast. how much was in the packet???
thank you!
Hi there,
The yeast packet is equal to 2 ½ tsp Active Dry Yeast.
Thanks,
Amanda C.
Bob’s Red Mill
I made these last week for family and they were fantastic! The whole family loved them, even non-gluten free family! Thanks for such an awesome recipe, it is a delicious special treat!
Good morning Bob’s Red Mills,
I made a delicious batch of these cinnamon rolls this morning. I thought I would share the post I did
http://megsfoodreality.com/2012/11/weekend-treaties/
Thank you
Meg
wondering if you can prepare these the night before and bake them in the morning?
Hi Sarah,
I would think that would work just fine. Just let the dough come to room temperature before baking.
Thank you!
I tried this recipe for Christmas and was delighted in how they turned out! I’ve tried many other recipes and this one hit the spot. They tasted very much like the ones I used to enjoy as a child that were not gluten free. Thank you!
Kind of frustrated, I’ve made three batches over the last two months and each one has shrank really bad. I can’t figure out what I’m doing wrong. I’ve made them in the past and never had this issue. Why are they shrinking and getting hard?
Olivia- We’ll ask our recipe specialist. She may have some insight. More info to come.
Hi Olivia,
Our recipe specialist suggests to check the temperature of your oven (make sure it’s baking accurately), as this could be due to the temp being too high. The other possibility is that the mix is old- check the sell by date on the side of the package. My two cents: go back to the original recipe and follow it precisely. As I make things over and over again, I tend to adapt and change things without meaning to. In the meantime, can you email me your address? I’d like to send you some coupons. My email is cassidy at bobsredmill.com